Achari Masala Night

The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle.


20 minutes

1 hour


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The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle.

Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry it's interesting texture and nutty flavour. We’re serving it here with some crunchy homemade pooris, a fragrant rose and raisin chutney, a simple spinach dhal and a red bell pepper (Shimla mirch) raita.                           


20 minutes

1 hour





High Effort

Main Ingredient



Popular Style




Achari Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella

Achari Ground Spices: turmeric, cumin, yellow MUSTARD, coriander, Kashmiri chilli Dhal Ground Spices: turmeric, cumin, coriander, ginger, garlic, Kashmiri chilli

Dhal Tarka Spices: brown MUSTARD, cumin, mild chilli flakes, curry leaf

Raita Blend: red bell pepper, paprika

Poori Blend: green chilli, ajowan, cumin, fennel

Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida

Chutney Spices: coriander, rose, chilli, ginger, green cardamon, cinnamon, cumin

*Allergens are listed in capitals

  • 500g diced chicken (thighs are best)
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 tomatoes
  • 200g spinach (fresh or frozen)
  • 1 lemon
  • 250g natural yogurt (full fat is best)
  • 200g red lentils
  • 100g raisins or sultanas
  • 160g self-raising flour
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve

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