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
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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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
1 Ingredient + 1 Ingredient= Endless Possibilities
Potato & Coriander
- Egyptian Sanyet el Batates by Pandemonium Noshery
- Batata Harra by Sara’s Tasty Buds
- Air Fryer Coriander & Parmesan Roasted Baby Red Potatoes by Sneha’s Recipe
- Middle Eastern Potatoes by A Day in the Life on the Farm
- Indian-Style Potatoes – Khatta Aloo by Palatable Pastime
- Cilantro Steak Potato Bowls by Cookaholic Wife
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Indian Style Potatoes- Khatta Aloo
Indian Style Potatoes - Khatta Aloo
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
It looks like we all did a different version of the same recipe this month. Love the flavors in yours.
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.