Achari Dahi Aloo is a quick and easy, spicy, and tangy dish made with curd-flavored sabji. The achari flavor comes from mustard oil, nigella seeds, mustard seeds, fenugreek seeds, dried red chilies, and cumin seeds. The whisked curd gives the curry a touch of sourness.

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Ingredient Quantity
For Achar Masala
Whole coriander 1 tbsp
Fenugreek seeds ½ tsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Dry red chilli 6 no
For Dahi Aloo
Mustard oil 1 tbsp
Mustard seeds 1 tsp
Onion seeds (kalonji) ½ tsp
Asafoetida ½ tsp
Ginger julienne 1 inch
Green chilli chopped 3-4 no
Dry red chilli 3-4 no
Curd 1 cup
Gram flour 2 ½ tbsp
Water as required
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Black salt ½ tsp
Dry mango powder 1 tsp
Water as required
Salt to taste
Mango pickle 1 tbsp
Potato boiled 3 no
For Temparing
Mustard oil 1 tbsp
Asafoetida ¼ tsp
Achar masala 2 tbsp
Red chilli powder ½ tsp
Coriander chopped for garnish
Method
1. Heat a kadai on medium heat, dry roast whole coriander, fenugreek seeds, cumin seeds, cumin seeds and dry red chillies until fragrant.
2. Cool all the spices and transfer to the mixer jar and blend to a coarse powder.
3. In that kadai add mustard oil, mustard seeds, onion seeds, asafoetida, ginger julienne, green chilli chopped and dry red chilli sauté for a minute.
4. Take a cup of curd. Add gram flour, water and mix well.
5. Now add red chilli powder, turmeric powder, coriander powder, garam masala, black salt, dry mango powder and mix well. Add curd mixture and water in the kadai. Let it boil.
6. Add salt, pickle, crush the boiled potato and stir continuously.
7. Place the pan on medium flame and heat oil. Add asafoetida, achar masala, red chilli powder and cooked it.
8. In that pan add some kadhi and tempar the achari aloo.
9. Now switch off the flame and leave for some time.
10. Side out in serving bowl and garnish with chopped coriander. Enjoy the achari dahi aloo with rice or roti.


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