Indian Style Potatoes Khatta Aloo
Experience the tangy, spicy magic of Indian cuisine with this vibrant recipe for **Indian Style Potatoes Khatta Aloo**. Featuring perfectly boiled baby potatoes simmered in a flavorful blend of tamarind pulp, aromatic spices like cumin, fennel, and asafoetida, and a touch of heat from red chili powder, this dish is a powerhouse of bold flavors. The tamarind lends a delightful tanginess to the dish, while the tempered spices create an irresistible depth of flavor. Quick to prepare in just 35 minutes, this vegan and gluten-free recipe is perfect as a side dish or even a main course served with hot parathas or steamed rice. Garnished with a sprinkle of fresh coriander leaves, Khatta Aloo is a comfort food classic that’s sure to brighten up your dining table with its tantalizing aroma and zesty taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Oil (vegetable or mustard)
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 pieces Dry red chilies
- 1 pinch Asafoetida (hing)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Tamarind pulp
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 1 cup Water
Instructions
Wash the baby potatoes thoroughly and boil them in a pot of water or pressure cooker until they are fork-tender. Let them cool slightly, then peel the skin and set aside.
Heat the oil in a large pan or skillet over medium heat. Add cumin seeds, fennel seeds, and dry red chilies. Sauté for about 30 seconds until they begin to sizzle and release their aroma.
Add a pinch of asafoetida (hing) and stir well.
Add turmeric powder, red chili powder, and coriander powder to the pan. Stir the spices for a few seconds to ensure they don’t burn.
Add the boiled and peeled baby potatoes to the pan. Stir gently to coat the potatoes evenly with the spices.
Dilute the tamarind pulp in 1 cup of water and pour it into the pan. Stir well to combine.
Season with salt and let the mixture simmer for about 10–12 minutes over medium-low heat, occasionally stirring to prevent sticking.
Once the gravy thickens slightly and coats the potatoes, turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.2 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
