Xinjiang-style Tangy Potatoes

Ingredients

In this Xinjiang adaptation of Khatte aloo, we incorporate the distinct flavors of Xinjiang cuisine. The original Indian dish is known for its tangy and spicy flavors, while Xinjiang cuisine is characterized by its bold and aromatic spices. We infuse the potatoes with Xinjiang spices such as cumin, chili flakes, and Sichuan peppercorns, giving the dish a unique and vibrant flavor profile. Additionally, we adjust the cooking technique to ensure the potatoes are cooked to perfection, resulting in a Xinjiang-style Tangy Potatoes that pays homage to both Indian and Xinjiang culinary traditions. We alse have the original recipe for Khatte aloo, so you can check it out.

• 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 chili flakes 1 teaspoon chili flakes
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the cumin seeds, chili flakes, and Sichuan peppercorns. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onion and cook until golden brown.
4. 4.
   Stir in the minced garlic and grated ginger, cooking for another minute.
5. 5.
   Add the chopped tomatoes and cook until they soften.
6. 6.
   Mix in the tomato paste, vinegar, soy sauce, sugar, and salt. Cook for 2-3 minutes.
7. 7.
   Add the cubed potatoes to the pan and stir well to coat them with the sauce.
8. 8.
   Cover the pan and cook on low heat for 15-20 minutes, or until the potatoes are tender.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their flavor.
• Sichuan peppercorns — Crush the peppercorns lightly before adding them to release their aromatic oils.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes.
• Serve Xinjiang-style Tangy Potatoes with steamed rice or naan bread for a complete meal.
• Adjust the tanginess of the dish by adding more or less vinegar according to your taste preference.
• Experiment with different varieties of potatoes for unique flavors and textures.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Xinjiang-style Tangy Potatoes as a main dish accompanied by steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Xinjiang-style Tangy Potatoes in a vibrant serving dish, allowing the richly colored sauce to showcase the potatoes. Sprinkle some additional chili flakes and cilantro on top for an appealing presentation.