Khatte Aloo | Tangy & Spicy Potato
January 29
If you are bored with the regular preparations with potato and your taste buds, yearn for something different then you can make this yummy and quick Khatte aloo ki Subzi . I am not a huge potato lover, but even I fell in love with this all-potato dish, because of its perkiness.
This tangy and spicy particular preparation pairs very well with any Indian flatbread (Chapati, Paratha etc. ) and also with sweet flatbreads like this Til Gud Paratha. This preparation typically is done with baby potatoes but if you don't happen to have them like me, then you can also use normal sized potatoes and cube them into required size.
Check Out the DIY Background I made for this shoot.
- Amchur Powder - 1 tsp
- Coriander Powder - 2 tsp
- Cumin Powder - 1/2 tsp
- Red Chilli Powder - 1 tsp * (vary as per heat tolerance)
- Anardana Powder / Pomegranate seed powder - 1/2 tsp
- Salt - 1/2 tsp or as per taste
- Boiled Potato - 2 medium , cubed
- Curd/ Yoghurt- 1/2 cup
- Bay Leaf- 1
- Hing/ Asafoetida - 1/4 tsp
- Ghee / Clarified Butter - 2 tsp
- Spice Mix -
- Refined Oil - 1 tsp + as required for cooking
- Coriander Leaves Paste (Optional) - 1 tsp
- Dry Roasted White Sesame - 1/2 tsp
- Bird's Eye Chilli (Optional) - 3-4, chopped
- Mixing Bowl
- Skillet & Spatula
- Knife
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