Khatte Aloo

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Potato is the only vegetable that can be found in almost every cuisine, and it is liked by everyone in one form or the other.  It’s such a versatile vegetable that tastes good steamed, fried, mashed, and in this case, spiced.

Today, I’ll be making Khatte Aloo (tangy potatoes).  The actual taste isn’t an overpowering tang, but it does have a bit of a citrusy taste due to the dried mango powder, or amchoor.  I always get this from the local Indian grocery store and it lasts me months.  If you can’t get the amchoor, you can always alter the recipe and use lemon/lime juice or dried lime powder, apparently found in Middle Eastern grocery stores.

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When I don’t find anything at home, this is what I cook and it compliments with the other dishes well.  It requires minimum ingredients (you need potatoes, obviously) and a handful of spices that are already in your cabinets.  If you make this, please leave a comment and let me know how it comes out!  I would love to see your personal variations and receive some feedback!  Khatte Aloo go very well with any kind of daal and roti…or just take a fork and go for it!

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Ingredients:

  • 6 medium size potatoes – cut in small cubes (washed and drained)
  • 1 medium size tomato (cut in small cubes)
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 2 tsp salt
  • 1  1/2 tsp amchoor (dry mango powder), optional
  • 1 tsp red chili powder
  • 2 tbs oil

Recipe

  1. Heat the pan on high flame and add oil.
  2. Once the oil gets hot, add in the cumin seeds.  Stir till they turn brown.
  3. Add in potatoes and stir.  Lower the heat to medium and cover them.
  4. Stir potatoes occasionally till they turn light brown.
  5. Add in tomatoes and stir.
  6. Add in rest of the dry spices and keep stirring until the potatoes are cooked but not soggy. Turn the heat off and serve hot.

Serves: 4 – 5 people

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