The short answer
Use achaar as a ready-made spice mix. Stir a spoonful (pieces and oil) into chicken or keema for achari flavour, mash it into paratha dough, fold it into raita, spread it in sandwiches, or toss it through macaroni. Reduce the salt in your recipe, since achaar is already salty.
Six easy ideas
- Achari chicken: add 2 tablespoons of mixed achaar masala and oil to the bhuna stage.
- Achari paratha: mash a spoon of achaar into the dough or the aloo filling.
- Achari raita: stir a little chopped achaar into dahi.
- Sandwiches and rolls: mix chopped achaar into mayo or chutney.
- Achari macaroni: toss a spoon of achaar oil through hot pasta with chicken.
- Marinade: achaar oil plus dahi makes a quick tikka marinade.
Go easy on salt
Achaar is salty by nature. Add it first, taste, and only then add extra salt.