Pakistani Food Recipes/ vegetarian

Achari Aloo ki Sabzi – SUCH a flavorful vegetable dish!

August 24, 2020 (Last Updated: September 24, 2020)
A top down shot of a plate of achari aloo, roti in the corner
Jump to Achari Aloo Recipe

Food is tactile. That piece of roti wrapped around a warm piece of spiced potatoes, deftly popped in your mouth in a way that leaves a mark on only the top third of your fingers. If it’s Achari Aloo that you are eating then in every bite you get a delicate crunch of seeds and spices. That savoury nigella seed, the sweet saunf, and heady cumin. Achari Aloo is a dish that reminds me of the magic of spices, of how combining things a certain way changes how they taste entirely.

Recently I have had several conversations around food, around what we as Pakistani cooks expect from a meal. The gold standard so to speak seems to be meals where there are several dishes that go well together at every meal. A meat dish, a sabzi or two, some rice, etc. Yet for those of us outside Pakistani, without the advantage of affordable domestic help that isn’t always sustainable. I grew up with my mother doing the majority of the cooking. She is a good cook and practical woman so my expectation of food is simple. I truly believe that a good sabzi and roti are a great meal. A daal and chawal are comfort. Anything else with it is gravy, not that I have any problems with gravy lol.

a picture of a plate of achari aloo with roti, a little cilantro and some of the spices showing

Now enough philosophizing about how we eat, let’s do a quick run down of Achari Aloo.

What is Achar?

Achar is the name given to a pickled condiment. Anything and everything can be pickled from carrots to mangoes to karelay. There are some spices that are common in all achar recipes

  • kalonji or nigella seeds
  • methi dana or fenugreek seeds
  • saunf or anise
  • rai or mustard seeds
  • salt (a must)
  • turmeric (sometimes)

Want More Sabzi Recipes?

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Hope you enjoy this veggie recipe. Would love to hear your thoughts below!

4.2 from 5 votes
A top down shot of a plate of achari aloo, roti in the corner
Achari Aloo
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: achari sabzi, achari aaloo, achari aloo
Author: Sarah – Flour & Spice
Achari Masala
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1/3 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds (lightly crushed)
  • 1/2 tsp nigella seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp saunf
  • 1/3 tsp fenugreek seeds
Sabzi Ingredients
  • 1 Onion (diced) – roughly half a cup
  • A few curry leaves (optional)
  • 4-5 Diced Potatoes (I usually do slim 1/2 cm thick pieces for quicker cooking)
  • 1/2 tsp ginger garlic paste (or a 1/4 tsp each)
  • 1 Tomato (diced)
Finishing touches
  • 2-3 tbsp chopped cilantro
  • 2-3 diced green chilies
  • a squeeze of lemon juice
Achari Masala
  1. combine all the ingredients in a small bowl and set aside

  1. Heat 1/4 cup of oil in a saucepan with a lid

  2. Saute the onions on medium heat until the edges are turning golden brown

  3. Add the ginger garlic paste, saute for 30 seconds

  4. Now add in the achari masala ingredients and saute till aromatic

  5. Mix in the chopped potatoes and tomato, make sure you mix well.

  6. Cover and cook on low flame for 20 minutes, add a splash of water if the mix starts to stick.

  7. After 20 minutes check for doneness, if the potatoes are tender you can adjust consistency by adding water or drying it up (your preference)

  8. Add a squeeze of lemon juice then taste and adjust seasoning.

  9. Serve topped with cilantro and chilies

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  • Reply
    September 15, 2020 at

    This achari aloo recipe was so quick to put together and delicious too. Thanks

    • Reply
      September 18, 2020 at

      Thank you so much Reema!

    Penny for your thoughts?