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Khatte Aloo


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Khatta Aloo, combining the khatta flavour of dry mango powder with the distinct tastes of other spices, this potato subzi throws a challenge to the diners no one can stop with just one helping.

4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 23 cookbooks   This recipe has been viewed 52692 times

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 .

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Khatte Aloo recipe - How to make Khatte Aloo

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method
    Method
  1. 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.
  2. 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.
  3. 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.
  4. Add the besan-curd mixture and ½ cup water, mix well and bring it to boil, while stirring occasionally.
  5. Serve hot.


Nutrient values (Abbrv) per serving
Energy315 cal
Protein4.8 g
Carbohydrates47.4 g
Fiber4.8 g
Fat11.9 g
Cholesterol0 mg
Sodium29.7 mg
Click here to view calories for Khatte Aloo

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Reviews

Khatte Aloo
5
 on 21 Apr 21 09:44 PM


the curry came out superb and very good. please include in the procedure, when to add salt.
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Khatte Aloo
4
Madhus Cook Book
 on 20 Mar 21 11:40 PM


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.
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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
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23 Mar 21 02:03 AM
Khatte Aloo
4
loves cooking
 on 04 Jul 14 03:59 PM


Unusual combination of cherry tomatoes and baby potatoes, amchur gives that tangy flavour. The creamy gravy formed from curd compliments the crispy potatoes.
Reply
Khatte Aloo
5
shreya_the foodie
 on 27 Dec 12 09:49 AM


The dry mango aparts a nice sour flavor to the curd bases gravy. Potatoes tastes great.
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