Aloo Achar Recipe

Aloo Achar Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Achar Recipes.


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4 medium size waxy bOiling Potatoes
4 Tbs.ground roasted Sesame Seeds
3 or 4 Tbs.Lemon juIce (fresh squeezed)
1 tsp.Salt
1 or more hot green chilies
finely minced
4 Tbs.sesame Oil
2 tsp. vegetable Oil
pinch ground Asafoetida to 10 whole Fenugreek seeds
3 Tbs.cilantro (Chinese Parsley) minced.


How to make Aloo Achar



1-Use as many chilies,like jalapenos,as you can stand. If you can't tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted.
2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets
3-I don't know if you can get them already ground up.)
4-Add the sesame oil just a little at a time and mix in with a wire whisk.
5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.
7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings.
8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing.
9-Gently mix to coat all the cubes and finally adjust your seasonings if needed.
10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day.
It keeps for up to 4 days refrigerated.
1-Use as many chilies,like jalapenos,as you can stand. If you can't tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted.
2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets
3-I don't know if you can get them already ground up.)
4-Add the sesame oil just a little at a time and mix in with a wire whisk.
5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.
7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings.
8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing.
9-Gently mix to coat all the cubes and finally adjust your seasonings if needed.
10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day.
It keeps for up to 4 days refrigerated.

Posted By: ~Sani~, karachi

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Reviews & Comments (2)

Zeba - Karachi Mar 14, 2017
I have been preparing achar for around 5 years. I have made carrot achar, mango & keri achar, chilli achar and now I am planning to try aloo achar. I think if potatoes are tenderized well, it will be very tasty.
Jessi - Gujranwala Mar 03, 2017
wow that's great to have an aloo achar. I already ate different kinds of achar recipes but this would be first time ever to eat an aloo achar recipe. I love these unique recipes that are uncommon because they come with hidden tastes that we usually are unaware about.
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