Khatte Aloo
by Tarla Dalal
A perky potato curry with a mild bitterness that kindles an enjoyable tingle on your palate, Khatte Aloo is a simple and quick preparation of baby potatoes and cherry tomatoes cooked with tongue-tickling spice powders and a tangy curd-besan mixture, which gives a creamy yet light kadhi like consistency to the dish.
Serve hot with rotis , rice or Khichdi .
Khatte Aloo recipe - How to make Khatte Aloo
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 cups washed , parboiled and peeled baby potatoes
3 tbsp oil
1 tsp carom seeds (ajwain)
2 tsp dried mango powder (amchur)
1 tsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp cumin seeds (jeera) powder
3/4 cup cherry tomatoes
2 tbsp besan (bengal gram flour) mixed with 1 cup curds (dahi)
salt to taste
Method
- Method
- Heat the oil in a deep non-stick pan, add the carom seeds and potatoes, mix well and cook on a medium flame for 4 to 5 minutes or till potatoes are golden brown, while stirring occasionally.
- Add the dry mango powder, garam masala, coriander powder and cumin seeds powder, mix well and cook on a medium flame for a few seconds, while stirring continuously.
- Add the cherry tomatoes and 2 tablespoons of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the besan-curd mixture and ½ cup water, mix well and bring it to boil, while stirring occasionally.
- Serve hot.
Nutrient values per serving
| Energy | 315 cal |
| Protein | 4.8 g |
| Carbohydrates | 47.4 g |
| Fiber | 4.8 g |
| Fat | 11.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 260.6 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 39.7 mg |
| Folic Acid | 51.5 mcg |
| Calcium | 37.1 mg |
| Iron | 1.5 mg |
| Magnesium | 68.6 mg |
| Phosphorus | 104.8 mg |
| Sodium | 29.7 mg |
| Potassium | 554.8 mg |
| Zinc | 1.1 mg |
Outbrain
the curry came out superb and very good. please include in the procedure, when to add salt.
Came out ok even though I forgot to peel the potatoes. Cherry tomatoes can be made 1 cup. I added half the salt while cooking. Other half add in step 1/2/3. Add carom seeds after frying the potatoes for couple of minutes to prevent them from over frying.
Edited after original posting.
Unusual combination of cherry tomatoes and baby potatoes, amchur gives that tangy flavour. The creamy gravy formed from curd compliments the crispy potatoes.
The dry mango aparts a nice sour flavor to the curd bases gravy. Potatoes tastes great.