Hey foodies, today I’m sharing the recipe for Aloo Achari Sukka. This dish is easy to make and tastes amazing! I used Prestige’s Nakshatra+ Svachh Hard Anodized Pressure Cooker, which is metal spoon friendly and comes with a metallic safety plug and strong handles. The Prestige kadai ensures nothing sticks to it, making cooking and cleaning effortless. Do give this recipe a try; it pairs wonderfully with dal and rice!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil small potatoes in a pressure cooker and peel them once they’re cooked.
Heat oil in a kadai, then add mustard seeds, cumin seeds, and garlic. Sauté until fragrant.
Add turmeric and the boiled potatoes. Cook the potatoes until they develop a crispy outer layer.
Add achari masala and some pickle for extra flavor. Let it all cook together for another 5 minutes.
Garnish with chopped coriander leaves. Serve with dal and rice.
Use small potatoes for better texture and flavor.
Ensure the potatoes are boiled properly before peeling to avoid any difficulty.
Adjust the amount of achari masala and pickle based on your spice preference.
Use fresh coriander leaves for garnishing to enhance the aroma and presentation.
Can I use regular potatoes instead of small potatoes?
Yes, you can use regular potatoes, but make sure to cut them into smaller pieces for even cooking.
What is achari masala?
Achari masala is a spice blend typically used in Indian pickles, made with ingredients like mustard seeds, fenugreek, and other spices.
Can I skip the pickle in this recipe?
The pickle adds a tangy flavor to the dish, but you can skip it if you prefer a milder taste.
What can I serve with Aloo Achari Sukka?
This dish pairs wonderfully with dal and rice or can be enjoyed as a standalone snack.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it does not contain any animal-derived ingredients.
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