Vegan Achari Aloo Recipe

Introduction

Vegan Achari Aloo is a flavorful Indian-style spiced potato dish that’s perfect as a side or main when paired with steamed rice. The blend of aromatic seeds and spices brings a tangy, spicy warmth to tender potatoes. It’s simple to make and sure to satisfy your craving for something comforting yet vibrant.

Ingredients

• 4 medium-sized potatoes (thinly sliced into rounds)
• 2 tablespoons avocado oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/2 cup water

Instructions

1. Step 1: Heat the avocado oil in a large pan over medium heat.
2. Step 2: Add the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds. Allow them to splutter and release their aromas, about 1-2 minutes.
3. Step 3: Add the thinly sliced potatoes to the pan and stir well to coat them with the spices and oil.
4. Step 4: Sprinkle the red pepper flakes, turmeric powder, and salt over the potatoes. Stir to evenly distribute the spices.
5. Step 5: Pour in 1/2 cup of water and gently stir. Reduce the heat to low, cover the pan with a lid, and let the potatoes simmer for 20-25 minutes. Stir occasionally and add more water if necessary to prevent sticking.
6. Step 6: Check the potatoes for doneness; they should be soft and mushy. If not done, continue simmering for a few more minutes.
7. Step 7: Once ready, remove from heat and serve hot with plain steamed rice.

Tips & Variations

• Use boiled potatoes instead of raw slices if you want to reduce cooking time.
• Add a tablespoon of lemon juice at the end for extra tanginess.
• Substitute avocado oil with mustard oil for a more authentic, pungent flavor.
• Adjust red pepper flakes to control the heat according to your taste.

Storage

Store leftover Achari Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if it has dried out. This dish is best enjoyed fresh but reheats well without losing its flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape while cooking, but you can also use starchy potatoes like Russets for a softer texture.

Is this recipe gluten-free?

Yes, Achari Aloo is naturally gluten-free as it uses only potatoes and spices without any wheat-based ingredients.

Vegan Achari Aloo Recipe

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★★★★★

4.7 from 79 reviews

Vegan Achari Aloo is a flavorful Indian-inspired dish featuring thinly sliced potatoes cooked with a blend of aromatic spices including cumin, fenugreek, fennel, and mustard seeds. Simmered in avocado oil with turmeric and red pepper flakes, this rustic dish delivers a tangy, spiced flavor reminiscent of traditional pickle (achari) spices, perfect when served hot alongside steamed rice.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Potatoes

• 4 medium-sized potatoes, thinly sliced into rounds

Spices & Seasoning

• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• Salt, to taste

Other

• 2 tablespoons avocado oil
• 1/2 cup water

Instructions

1. Heat oil and toast spices: Heat the avocado oil in a large pan over medium heat. Add the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds. Allow them to splutter and release their aromas for about 1-2 minutes.
2. Add potatoes: Add the thinly sliced potatoes to the pan and stir well to coat them evenly with the aromatic spices and oil.
3. Season the potatoes: Sprinkle the red pepper flakes, turmeric powder, and salt over the potato slices. Stir carefully to distribute the spices evenly.
4. Add water and simmer: Pour in 1/2 cup water and gently stir. Reduce the heat to low, cover the pan with a lid, and let the potatoes simmer for 20-25 minutes. Stir occasionally and add additional water if needed to prevent sticking.
5. Check doneness: Test the potatoes for tenderness; they should be soft and mushy. If not yet done, continue to cook for a few more minutes on low heat.
6. Serve: Once fully cooked, remove the pan from heat. Serve the Achari Aloo hot with plain steamed rice for a comforting meal.

Notes

• Adjust red pepper flakes as per your spice tolerance to make the dish milder or spicier.
• Use a non-stick pan or a well-seasoned skillet to prevent potatoes from sticking during simmering.
• Adding a splash of lemon juice before serving can enhance the tangy achari flavors.
• This dish is perfect for meal prep as flavors develop even more after resting.
• Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: Vegan Achari Aloo, Indian Potato Dish, Achari Potatoes, Spiced Potatoes, Vegan Indian Recipes