by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 36487 times
A perky potato curry with a mild bitterness that kindles an enjoyable tingle on your palate, Khatte Aloo is a simple and quick preparation of baby potatoes and cherry tomatoes cooked with tongue-tickling spice powders and a tangy curd-besan mixture, which gives a creamy yet light kadhi like consistency to the dish.
Serve hot with rotis , rice or Khichdi .
- Heat the oil in a deep non-stick pan, add the carom seeds and potatoes, mix well and cook on a medium flame for 4 to 5 minutes or till potatoes are golden brown, while stirring occasionally.
- Add the dry mango powder, garam masala, coriander powder and cumin seeds powder, mix well and cook on a medium flame for a few seconds, while stirring continuously.
- Add the cherry tomatoes and 2 tablespoons of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the besan-curd mixture and ½ cup water, mix well and bring it to boil, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.