In a pan, heat oil. Temper mustard seeds and cumin seeds.
Add and fry garlic till they turn golden. Be careful to not burn them.
Now add the potatoes and salt. Saute them till the potatoes turn soft and are cooked.
Now add the onions. Saute them till they become translucent.
Add spinach and cook for a minute.
Then add the chopped capsicum/bell peppers. Saute till they are cooked.
Add pickle, achari masala, turmeric powder and cumin powder. Give it a good mix. Add salt after this if required, because the pickle already is salty.
Garnish with chopped cilantro.
Achari Aloo Capsicum/Pickled Potato Bell Pepper curry or sabzi is ready. Serve this dish with any Indian flatbread or rice like Saffron Rice/Sesame flavored Rice /Cilantro Pot rice (Spinach Infused).