Khatte Aloo (Tangy potatoes)

Khatte Aloo (Tangy potatoes)

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Servings: 4
Calories: 460


  • 22 oz Potatoes
  • 3 1/2 floz Vegetable oil
  • 4 tsp Onion chopped
  • 2 tsp Cumin jeera seeds
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Red chilli powder
  • 2 tsp Cumin powder
  • 1 oz Cashew nut kaju paste (optional)
  • 1 tsp Cloves laung powder
  • a pinch Cinnamon dalchini powder
  • Salt to paste
  • 14 oz Yoghurt dahi


  • Peel the potatoes and soak them in water.
  • Heat 1 tbsp oil in a pan; saute the onion till brown.
  • Heat the remaining oil in a wok (kadhai); saute the cumin seeds till they crackle. Add turmeric powder, red chilli powder, and cumin powder with 1/2 cup water.
  • Mix in the remaining ingredients and cook for 5 minutes. Add the peeled potatoes and seal the pan with dough. Cook on low heat (dum) for 30-35 minutes.
  • Remove from heat, transfer into a serving dish and serve hot.
Calories: 460 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 33g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 13 mg
Sodium: 68 mg
Potassium: 914 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 275 IU
Vitamin C: 32 mg
Calcium: 164 mg
Iron: 3 mg
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