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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
  • tsp turmeric
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds (lightly crushed)
  • ½ tsp nigella seeds
  • ½ tsp mustard seeds
  • ½ tsp saunf
  • 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 ½ cm thick pieces for quicker cooking)
  • ½ tsp ginger garlic paste (or a ¼ 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 ¼ 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