Khatte Aloo with a Tangy Twist

Ingredients

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon jaggery or brown sugar 1 teaspoon jaggery or brown sugar
• 2 tablespoons tamarind pulp or juice of 1 lemon 2 tablespoons tamarind pulp or juice of 1 lemon
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Boil the cubed potatoes until they are tender. Drain and set aside.
2. 2.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add turmeric powder, red chili powder, and coriander powder to the pan. Stir well to combine the spices with the oil.
4. 4.
   Add the boiled potatoes to the pan and mix gently to coat them with the spices.
5. 5.
   Stir in the jaggery or brown sugar, tamarind pulp or lemon juice, and salt. Mix well to combine all the flavors.
6. 6.
   Cook the potatoes for 5-7 minutes, stirring occasionally, until they are well coated with the tangy and spicy gravy.
7. 7.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Tamarind pulp — If using tamarind pulp, soak it in warm water for a few minutes and then extract the pulp. Discard any seeds or fibers before adding it to the dish.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Adjust the tanginess by adding more or less tamarind pulp or lemon juice.
• Serve Khatte Aloo with warm roti or rice for a complete meal.
• To make it a heartier dish, you can add vegetables like bell peppers or peas along with the potatoes.
• Leftover Khatte Aloo can be used as a filling for sandwiches or wraps.

Serving advice

Serve Khatte Aloo hot as a main course dish accompanied by roti or rice. It pairs well with a side of raita (yogurt-based dip) and pickles.

Presentation advice

Garnish the Khatte Aloo with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.