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–+ servings

Khatte Aloo | Khattay Aloo | Tangy Potatoes

An insanely quick, easy and absolutely finger-licking good recipe!
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
4.72 from 7 votes
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Ingredients

  • 4 tablespoon (60 ml) oil
  • 15 curry leaves fresh or dry
  • 1 teaspoon black mustard seeds optional
  • 10 whole red chilli the small variety as shown in the pictures is preferable
  • 1 tablespoon cumin seeds
  • 1 tablespoon chilli flakes can substitute with red chilli powder to taste
  • 1 tablespoon desiccated coconut or coconut flakes crushed
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala or to taste
  • salt to taste (start with 0.5 teaspoon and add in 0.5 teaspoon increments till it's to taste)
  • 3 tablespoon tamarind sauce/pulp/paste/puree use 4 tablespoon for a stronger tangy flavour
  • 1 ½ lb (700 g) potatoes, boiled, peeled and cut into large chunks baby potatoes are GREAT for this, peeled and cut into large chunks
  • fresh coriander and green chilli for garnishing

Instructions

  • 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.

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