TIP- Generally in our homes, we have seen that we finish the different pickles with all leftover achaar masala included fenugreek seeds, garam masala, fennel seeds, nigella seeds(kalonji), turmeric & red chilly paste, pickle oil..etc... and our that whole vessel is taking so much space in our shelves and making us irritating.... What to do with this n all..?? Don't have to worry now , 1st & very important SPACIOUS step... Take 1 small container(preferably of glass) to keep all that masala in that as you store pickles and you can keep it in less space & utilize that in different curries/vegetables, at different times, longer period too as it contains preservative.. and make subji(s) like achari aalo(curry), achari baigan, achari paneer, achari gobhi.. I guess for non-vegetarians.. they can prepare achari chicken & achari murg. Achari Aloo- Soupy I prefer to use this to make achari aalo/achari gobi/achari paneer to serve with chapat/poori/paratha.. its tastes superb if eaten with jeera rice..mouth watering. This curry can also will be served with left over baatis(recently shared recepie). To make soury & soupy achari aaloo.. Always use boiled potatoes(5), peel them and cut in small rough balls with the help of hands only(don't use knife) .. don't mesh it too much. For Curry- Take oil in wok/kadhai on the stove(Medium-high).Add cumin seeds(1/4 tbsp), once popped up, add diced tomatoes(2), add salt-to taste..Cover it & let them soften up.. after 8 mins add dry coriander powder(1 tsp), red chilly powder(1/2 tbsp/to taste), turmeric powder(1/4 tbsp), dry mango powder(1/4 tbsp/to taste- Pickle masala will also add much sourness).. Let it cook for 2 mins then add water(4 cups), let it boil for 3 mins, add potatoes.. let it cook openly at least for 8-10 minutes to make the gravy thicker.. then add garam masala, add pickle masala to your taste. again put it on low flame for another 5-7 minutes.. & Soupy, soury achari aaloo curry is ready. Whole recipe will take around 30 minutes.