Khatte Aloo (Tangy potatoes)
Ingredients
- 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
Instructions
- 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