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Pakistani
Khatte Aloo
25 min total15 prep10 cook4 servings
ClassicVegetarianVegan
An insanely quick, easy and absolutely finger-licking good recipe!
Ingredients
pantry
- 4 tbspoil
- 15curry leaves (fresh or dry)
- 1 tspblack mustard seeds (optional)
- 1 tbspcumin seeds
- 1 tbspdesiccated coconut or coconut flakes (crushed)
- 1 tspchaat masala (or to taste)
- 1salt (to taste (start with 0.5 tsp and add in 0.5 tsp increments till it's to taste))
- 3 tbsptamarind sauce/pulp/paste/puree (use 4 tbsp for a stronger tangy flavour)
- 1.5lb potatoes, boiled, peeled and cut into large chunks (baby potatoes are great for this, peeled and cut into large chunks)
produce
- 10whole red chilli (the small variety as shown in the pictures is preferable)
- 1 tbspchilli flakes (can substitute with red chilli powder to taste)
- 1 tspcoriander powder
- 1fresh coriander and green chilli (for garnishing)
Steps
- 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.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
