How to make Achari Aloo - Baby potatoes deep fried and then cooked in mustard oil and pickle masalas

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby Potatoes (बेबी आलू), Funegreek Seeds

Cuisine : Punjabi

Course : Main Course Vegetarian

Achari Aloo Recipe Card

Achari Aloo

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Achari Aloo Recipe

  • Baby Potatoes 500 grams

  • Funegreek Seeds 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Mustard oil 2 tablespoons

  • Asafoetida a pinch

  • Onion seeds (kalonji) 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Black salt (kala namak) 1/4 teaspoon

  • Sugar 1 teaspoon

  • Punjabi vinegar ( sirka) 2 teaspoons


Step 1

Prick baby potatoes with a fork without peeling them.

Step 2

Grind fenugreek, mustard and fennel seeds to a coarse powder.

Step 3

Heat mustard oil in a non stick pan till it begins to smoke. Add asafoetida, onion seeds and sauté for ½ minute. Add red chilli powder, turmeric powder and potatoes and stir. Add 1½ cups water and mix. Cook till potatoes are done.

Step 4

Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry.