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one hand digging a spoon into a kadai of Achari Aloo Capsicum while the other hand is holding the kadai

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.
Course entree, Main Course, Side Dish
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people



  • 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).


  • 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.