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“Achar means Indian pickles. This recipe from east India uses traditional Indian pickling spices and elevates the taste of normal ho-hum potatoes to something extra-ordinary. Yes, you may not have all the spices. But leaving out a couple of spices will change the flavor but the end result will still be tasty. This method is generally used for preparing lamb but I modified this to make a vegetarian version.”

Ingredients Nutrition


  1. Heat oil in a pan. Add the seeds and let splutter.
  2. Add onion and saute on medium high heat. When onion become transparent, add ginger-garlic paste and saute everything until onions are caramelized.
  3. Add the potatoes along with turmeric, chili powder and salt. Sprinkle some water on top. Cover and cook until potatoes are soft.
  4. Uncover and let the bottoms of the potatoes brown a little. Check for salt and add more if required. Reduce heat to low. Add the yogurt and mix well and let sit on heat for a minute. Remove from heat and garnish with cilantro.
  5. Serve this with naan, roti or steamed rice.

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