1tablespoonred chili powderlal mirch (adjust to your taste)
1tablespoonachari masala
¼teaspoonblack salt
1teaspoonamchoor powderdry mango powder
⅛teaspoonturmeric
1teaspooncoriander powder
Salt to tasteadd responsibly as achari masala has some
Optional ( But Recommended)
½teaspoonkalonjiNigella seeds
¼teaspoonajwaincarom seeds
½teaspoonsauffennel seeds
Instructions
Rinse the potatoes under cold water and prick each one once with a knife or a fork.
Boiling potatoes in an Instant Pot
To the inner pot of the IP, add 1 cup water.
Place the trivet and the steamer on top.
Add potatoes to it.
If you do not have a steamer then place potatoes in IP safe container and proceed.
Place the Instant Pot lid on the top with a black knob on the SEALING position.
Press 2 minutes HIGH pressure on the IP.
Let the pressure come down naturally.
After the silver pin on the pot drops down, open the pot carefully and take out the potatoes.
Let them cool down a bit and then peel the skin when they are easy to handle.
Marinating process.
Heat mustard oil in a small pan until hot. Switch off the flame. Keep it aside and let it cool down until just warm and not very hot.
Add everything called for the marinating the veggies in a bowl.
Whisk it until smooth. Now add the cooled mustard oil to it.
Again give it a good mix.
At this point taste the marination and adjust the seasoning if needed.
Now throw in the veggies.
Using your hands or a big spoon gently mix the veggies to coat generously with the marination.
Cover and let it sit in the fridge for at least 2 hours for the flavors to meddle.
Air-fryer tandoori style Achari aloo tikka
Discard the water in the Instant Pot and pat it dry.
Place the long leg trivet in the pot.
Cover the inner mesh container with foil all over.
No need to brush any oil on the base. Just add the marinated veggies in a single layer.
Then place the Mealthy crisp lid over the Instant Pot and switch it on.
No need to plug in the actual Instant Pot. Only a Mealthy crisp lid attachment should be used.
Press the temperature icon and increase it to 475 degrees F and time to 5 minutes.
When the timer beeps, carefully open the lid and place it on to the silicone mat.
At this point the peppers and onions are done so I take them out.
Then I flip the potatoes with the help of a prong to cook further.
Place the lid again and cook for additional 5-6 minutes until you see the potatoes crisp and a bit charred.
When the timer beeps, carefully open the lid and place it on to the silicone mat.
Take out the potatoes. Arrange everything in a serving dish.
Serve hot with a side of green chutney, lemon wedges, and cucumber onion tomato salad.
Notes
The spice level of this recipe is 5/5, 5 being hot. So, adjust the chili powder to your taste. For making it less spicy you may swap it with paprika.Grilling, skillet, and baking methods are mentioned in the post. Please scroll up for details.
Important notes
Use only baby potatoes and not the big ones for this recipe. The small potatoes are very sturdy even after boiling and do not turn mushy.
Peppers and onions are optional but add a good texture to the dish.
It is easy to peel the potato skin while they are still warm. Not too hot or cold!
Marination will deepen the flavor of the masalas. Marinate the potatoes for at least 2-3 hours in the fridge.
The peppers and onions will cook faster and get crisp before the potatoes. Just take them off the heat using your judgment.
Pro tip - Do taste the marination mixture after you mix it together and adjust any seasoning. It should have a stronger taste, meaning extra tangy, spicy, and a bit salty. Once you add the veggies the taste will automatically balance out after cooking.
Possible substitutes
Achari taste highly depends on the mustard oil. Do not substitute it with another oil or else it will just be tandoori aloo and not achari in taste.
The homemade Achari masala recipe is given above in the post.
Use thick yogurt, greek or homemade doesn't matter.
For making it vegan, simple swap dairy yogurt with non-dairy one.
I have listed baking, skillet, and grilling methods in detail above in the post.
Make ahead of time
Boil potatoes, peel, and store in the fridge for up to 2 days.
You can marinate the veggies and keep it in an airtight container in the fridge for up to 48 hours.
You can semi-cook the potatoes overall for 5 minutes, cool, and store it in the fridge. Just before serving cook for additional 5-6 minutes for charred crisp edges.