Khatte Aloo are tangy, spicy potatoes cooked in a mixture of tamarind, coconut, curry leaves and whole chillies. It’s packed with SO much flavour and my favourite thing about it is it’s SO quick to make if you already have boiled potatoes to hand. Literally, just 10 minutes, start to finish!
And another bonus? There’s no chopping involved! No onions, no garlic, no ginger, no tomatoes! *cries in tired mum* honestly, these Khatte Aloo are SO kind to us all.
The longest thing about this entire recipe for me was reaching to the back of my spice cabinet to get hold of my coconut, whole red chillies and curry leaves – something I don’t use often!
With this Khatte Aloo recipe, there are no hard and fast rules. Use the quantities listed as a base and feel free to play around with the quantities of the tamarind, chaat masala and curry leaves for the tangy element, and the chillies for the spice element.
What kind of tamarind is best for this recipe?
The best form of tamarind is the pulp which you can prepare by soaking a block of tamarind. You may be able to get this as a paste which will save you the hassle of having to prepare it yourself.
If you don’t have tamarind pulp available, you may also use a bottled sauce, but keep in mind this won’t be as potent. Should you have to use a bottled sauce, try to find one which has as high a content of tamarind as possible, and isn’t too sweet.
Is there a substitute for chaat masala?
Honestly, I feel like there isn’t. The chaat masala adds a really characteristic flavour and aroma to this dish and if you can’t get hold of chaat masala from a store, I would recommend you try your hand at making some homemade chat masala – try googling and finding a recipe which would be possible for you to make with what spices you have to hand
How spicy are Khatte Aloo?
We don’t eat very spicy food at home on a normal basis – but this dish is definitely spicier than our daily meal. If you aren’t keen on spice, hold back on the chilli flakes.
Can I add anything else to this instead of potatoes?
Of course!! Like I mentioned, this mixture is such a good base and you can totally use it for a variety of different things – Khatti Sabzi, Khatte Baingan, Khatti Machli, Khatti Daal anyone?
What do you serve with Khatte Aloo?
I served my Khatte Aloo with parathas and sweet yogurt – they would go wonderful with a variety of chutneys and a salad too.
Honestly, these Khatte Aloo are so so versatile and I reckon they would be fantastic as a samosa stuffing or even mashed for a paratha stuffing too. Tbh, my VERY desi-tongued son had these with his bare hands so if that’s not a testament to how versatile (and yummy!) these are, I don’t know what is!
Other recipes you may enjoy
Enjoy, with love x
- 1 heaped tbsp ghee OR 3-4tbsp oil
- 15 curry leaves, fresh or dry
- 1tsp black mustard seeds (optional)
- 10 whole red chilli (the small variety as shown in the pictures is preferable)
- 1tbsp cumin seeds
- 1tbsp chilli flakes (can substitute with red chilli powder to taste)
- 1tbsp desiccated coconut or coconut flakes, crushed
- 1tsp coriander powder
- 1tsp chaat masala, or to taste
- salt, to taste (start with 0.5tsp and add in 0.5tsp increments till it's to taste)
- 2-4tbsp tamarind sauce/pulp/paste/puree (use 3-4tbsp for a stronger tangy flavour)
- 4 medium boiled potatoes (baby potatoes are GREAT for this), peeled and cut into large chunks
- fresh coriander and green chilli, for garnishing
- Heat the ghee/oil in a pan. Add the curry leaves and mustard seeds (if using) and fry for 2-3 minutes
- Add the whole red chillies, cumin seeds, chilli flakes, coconut, coriander powder and chaat masala. Fry this for 1-2 minutes
- Add the salt and tamarind sauce/puree. You can adjust these two ingredients as per your own preference of saltiness and tanginess
- Add in the boiled potatoes and toss them in the spices. Give them a few moments to heat through, being careful not to break or mash them using your cooking utensil. Adopting a tossing, as opposed to stirring, motion will work much better
- Garnish with fresh coriander leaves and green chillies before serving