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Aloo Achari Sukka is a North Indian–style potato dish inspired by the flavors of Indian pickles (achar). Unlike gravy curries, this is a sukka (dry) preparation where boiled potatoes are sautéed with a tempering of mustard oil and pickling spices like mustard seeds, fennel, nigella (kalonji), fenugreek, and cumin. Tamarind, amchur (dry mango powder), or lemon juice add the tanginess typical of achar, while chili powder and turmeric bring heat and color.
The result is a rustic, earthy, and bold-flavored dish that is quick to prepare. It pairs beautifully with phulkas, parathas, curd rice, or even as a stuffing in wraps. A good drizzle of mustard oil enhances authenticity, giving it that sharp achari punch.
This dish is vegetarian, vegan, and gluten-free, making it suitable for all diets. It’s a great recipe for busy weeknights, lunchboxes, or festive thalis when you want a bold-flavored potato side.
Prepare Potatoes
Boil potatoes until just tender. Peel and cut into medium cubes.
Heat Oil & Temper
Heat mustard oil until it smokes lightly (removes pungency). Lower flame, add mustard, cumin, fennel, nigella, and fenugreek seeds. Let them splutter.
Add Aromatics & Spices
Add green chili and ginger. Sauté briefly. Stir in turmeric, red chili, coriander powder, and salt. Mix well.
Add Potatoes
Add boiled potato cubes. Toss gently to coat with the spice mixture. Cook on medium heat 5–7 minutes until potatoes absorb flavors and turn slightly crisp.
Finish with Tang & Garnish
Sprinkle amchur or squeeze lemon juice. Mix well. Garnish with fresh coriander.
Always heat mustard oil till smoking for authentic flavor.
Don’t overcook potatoes — keep them firm so they hold shape.
For a spicier version, add ½ tsp achar masala from store-bought pickle.
If you like more tang, increase lemon juice or amchur.
Serve immediately for best texture; reheating may soften potatoes.
Yes, but sauté covered for 15–20 minutes until cooked through.
It’s medium spicy, tangy, and aromatic. Adjust chili powder to preference.
Yes, cauliflower, carrots, or capsicum combine well with potatoes in this recipe.
Roti, paratha, or dal-rice. It also works great as a lunchbox sabzi.
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