Indian Style Potatoes- Khatta Aloo

Khatta aloo are baby  new potatoes cooked  in an Indian style with aromatic spices and herbs  for a delicious side dish to grilled meats and curry.

Indian Style Potatoes- Khatta Aloo

Indian Style Potatoes- Khatta Aloo

By Sue Lau | Palatable Pastime

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My recipe of the day is for Indian  style potatoes (khatta aloo) which are made simply  with a few spices and herbs. It is almost a dry curry  (sukhi) but it does have a tiny  bit of sauciness to  it.

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Indian Style Potatoes- Khatta Aloo

As Indian recipes go, this is  very  similar  to the very first  Indian recipe I cooked at home  some decades ago. I had bought  a cookbook to get some ideas, and the potatoes seemed the most approachable  way to begin. So if you are new to Indian cooking, you might find this type of  side dish very much a great start.

The recipe cooks quickly without complicated steps. I  served this with some  tandoori chicken which I  grilled along with some grilled peppers  and  onions. I might have  served the tandoori  also with rice but I  felt this was enough.

I  am joining  up with Improv  Cooking Challenge  today, which I  try  to  do once a month with a group of blogging friends.  The topic  is  on  Potatoes and Coriander which is perfect for Indian  cuisine, although there are any number  of other cuisines that  could have been represented, including  Mexican food.

Improv Cooking Challenge

Coriander & Potatoes

improv cooking challenge

1 Ingredient + 1 Ingredient= Endless Possibilities

Potato & Coriander

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Indian Style Potatoes- Khatta Aloo

Indian Style Potatoes- Khatta Aloo

Indian Style Potatoes - Khatta Aloo

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 236 kcal


  • 1 pound baby new potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon ajwain seed
  • 1 teaspoon cumin seed
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped red onion
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fenugreek
  • 1 teaspoon mango powder (amchur)
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • salt and black pepper to taste
  • 1/2 cup water
  • 1-2 tablespoons chopped fresh cilantro
  • 1 cup sliced cherry tomatoes (optional garnish)


  • Boil baby new potatoes in salted water ten minutes or until tender; then drain.
  • Cut potatoes in half.
  • Heat oil and butter in a skillet and add ajwain and cumin seeds and temper until they begin to sputter.
  • Add the garlic, onion and ginger and cook until onions soften.
  • Stir in potatoes and remaining spices; toss to mix.
  • Add water and stir, cooking until water cooks off and mixture is thick and saucy.
  • Stir in cilantro just before serving.


From the kitchen of


Calories: 236kcalCarbohydrates: 27gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 61mgPotassium: 637mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 33mgCalcium: 43mgIron: 2mg
Keyword potatoes
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Indian Style Potatoes- Khatta Aloo

3 responses

  1. Khatta means sour. You did not add anything in your potatoes to make them tangy. The pic shows tomatoes. They don’t seem to be there in your ingredients or cooking instructions.

    • Thanks for spotting the typo. I have added the amchur back in. Cherry tomatoes are just a garnish and totally optional.

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