by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 32341 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
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