Khatta aloo – a tangy recipe with baby potatoes, tamarind and Kashmiri red chillies as the main ingredients. I usually make it as a side dish for pulao, especially Peas pulao.
Check the other potato recipes.
Lets see how to cook it.
Preparation Time : 30 mins
Cooking Time : 20 mins
Serves : 3
INGREDIENTS REQUIRED
Oil – 2 tbsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves – a few
Asafoetida – 1/4 tsp
Baby potatoes – 500 g
Tamarind – a small lemon size
Salt to taste
Sugar – 1 tsp
Chat masala – 1 tsp
For Grinding
Kashmiri Red chillies – 8
Garlic – 8 cloves
Cumin seeds – 1 tsp
METHOD
1.Soak Kashmiri Red chilli in hot water for 25 minutes. Also, soak tamarind in 1/2 cup of hot water for about 30 minutes then squeeze it well, extract the juice and discard the seeds. Pressure cook baby potatoes for 2 whistles. I added some salt while pressure cooking the baby potatoes. Also, make a cross on the skin, so that it will be easy to peel the skin after its cooked.
2.Grind Cumin, soaked Kashmiri red chillies, garlic into a smooth paste adding little water.
3.Heat oil in a pan. When the oil gets hot, add Mustard seeds, Cumin seeds. Let them splutter then add asafoetida, curry leaves. Add boiled potatoes into it. Saute it and cook until it turns light golden. Add the masala paste into it, and mix well. Add the tamarind extract, salt, sugar, chat masala and mix well. cook on low flame until the masala coats well the potatoes and dry.
Khatta aloo is ready.
Serve with Pulao.
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