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.

Preparation Time : 10 minutes

Marination Time : 30 minutes

Cooking Time: 7 minutes

Serves: 2

Ingredients:

For the Spice Mix

• 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

For Khatte Aloo

• 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

For Garnish:

• Dry Roasted White Sesame - 1/2 tsp
• Bird's Eye Chilli (Optional) - 3-4, chopped

Equipment:

• Mixing Bowl
• Skillet & Spatula
• Knife

Procedure 

1.  Warm a skillet and add the Sesame to it.  Roast it till it starts turning golden. Keep aside the roasted sesame in a bowl.

2. Boil the potatoes with skin on. With the help of a fork pierce the surface at few places, it will help the potatoes cook properly. Once boiled take off the skin and cube them. Let the potatoes cool down to room temperature.

3. While the potatoes cool down, make the spice mix. In a bowl take all the ingredients mentioned under spice mix and mix well.

Note: If you do not have anardana powder, then go ahead with the rest of the ingredients for the spice mix. 

4. Take a skillet and 1 tsp oil. Once the oil is heated, fry the cubed potatoes for 2 minutes.

Note: The potatoes will soft at this point, so take care when you turn them in the skillet.

5. Now take the potatoes out in a mixing bowl. Add the spice mix to the potatoes and 1 tsp of oil. Toss the potatoes and shake making sure potatoes are nicely dredged with the spice mix and oil. Let this rest for 30 minutes to an hour.

6. Prepare the yoghurt mixture now. Take the yoghurt in a bowl and whisk it uniformly. To that add the coriander leaves paste. 

Tip: You can also use a spoonful of coriander chutney instead of coriander paste.

Note: It is optional to add coriander paste, but it adds a nice flavor to the dish. Just grind a cup of coriander leaves with green chilies and 1/2 tsp of lemon juice to prepare the paste. 

7. Take a skillet and add oil + ghee to it. Once oil is hot, toss in the the bay leaf and the hing. Let it be fragrant.

8. Now switch off the heat and add the yoghurt mixture prepared in step 6. Fold in. 

Tip: To prevent the yoghurt from curdling always add it after switching off the heat. Also adding a pinch of cornflour powder to the yoghurt, prevents curdling.

9. Switch on the heat to medium, and cook the yoghurt mixture for a minute. Now add the spice coated potatoes to the skillet and fold in.

10. Cook for 1- 2 minutes, adjust the salt level and then switch off the flame. Put the lid on, and let the potatoes soak up the heat inside the skillet.

Tip: If you want a tangy-sweet taste, you can add some sugar also at this stage and cook for 1-2 minutes.

Garnish with a generous sprinkle of toasted sesame seeds, they will add some nuttiness to the dish. Serve it with your choice of Indian flatbreads.

Check Out the DIY Background I made for this shoot.