Achari Aloo Capsicum | Pickled Potato Bell Peppers
Achari Aloo Capsicum is a simple curry made with a special achari (pickle) masala. It has a slightly tangy & spicy flavor which makes this dish delicious.
Servings 4 people
Ingredients
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3-4 cloves garlic minced
- 1 large onion chopped
- 4-5 large potatoes chopped
- 2 bell peppers
- 1/2 cup chopped spinach optional
- 1-2 tbsp raw mango pickle
- Salt as required
- 1 tbsp achari masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tbsp cilantro for garnish chopped
Instructions
- 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).
Notes
- You can add any other pickle variety to this dish to give it a different taste.
- Add salt only after checking the curry after adding the pickle.
- Reduce the quantity of pickle if you want to make it less tangy and hot.
- Add another tbsp of pickle if achari masala is not available to you.
- Suggest you keep the rice mildly flavored so that you can enjoy the flavors of this curry.