Khatte Aloo (Potatoes With Tamarind)

These Khatte Aloo (Potatoes With Tamarind) are tangy, addictive, and shockingly simple—no knife skills required, no lengthy ingredient list, just pure comfort food ready in 35 minutes.

This delicious, tangy recipe, prepared with baby potatoes, is popular in Northern India and Pakistan. Perfect for any occasion, I especially love this budget-friendly recipe during Ramadan as it’s the prepare make ahead recipe.
Enjoy these khatte aloo with a paratha at suhoor, as a snack with cilantro-mint chutney for Iftar, or with a side of brown lentils and naan or basmati rice for dinner.

[feast_advanced_jump_to]

Ingredient notes

• Potatoes: Use baby red potatoes as they hold their shape well during cooking.
• Cooking oil: Choose your favorite neutral oil with a high smoke point, such as canola or avocado.
• Garlic paste: A homemade paste is always best for maximum flavor.
• Cumin seeds: Whole cumin seeds tempered in hot oil release their essential oils and create an aromatic base for the khatte aloo.
• Spice blend: The spices needed for this recipe are a simple blend of salt, turmeric, and red chili powder.
• Tamarind paste: A key ingredient in this recipe; use homemade or store-bought paste, depending on your preference.
• Amchur powder: One of my favorite additions to all my vegetable recipes, this dried mango powder adds a fruity, citrusy flavor.
• Whole spices: Curry leaves and whole red chilies add an irresistible, fragrant aroma to the dish.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Substitute the amchur powder: Use pomegranate or sumac powder if you can’t source amchur powder.
• Use regular potatoes: Use a large, quartered red potato instead of the baby potatoes.
• Add more flavor: For deeper flavor, add one teaspoon each of methi leaves, mustard seeds, and ginger to the initial tempering.
• Add some sweetener: If you don’t want the potatoes to be too sour, add a teaspoon of sugar to the tamarind paste to round out the flavor.
• Serve it as an appetizer: Add toothpicks to the baby potatoes and serve with your favorite dipping sauce at your next party.
• Make it chaat: Layer the cooked khatte aloo on a plate, then add sweetened yogurt, chaat masala, chutney, and papdi for a delicious variation on traditional aloo chana chaat.

How to make khatte aloo

• Step 1: Peel the potatoes and boil them in some salted water until they are 80% cooked.

• Step 2: Preheat the cooking oil, then add the garlic paste and the cumin seeds, and bloom for 15-30 seconds.

• Step 3: Add the parcooked, strained potatoes, and saute for about 1 minute.

• Step 4: Add the remaining salt, red chili powder, and turmeric, and saute for a few minutes. Deglaze the pan as needed.

• Step 5: Once the potatoes are fully coated in the spices, add the tamarind paste and stir to mix.

• Step 6: Add the amchur powder, curry leaves, red dry chilies, and a quarter cup of water. Cover and cook on the lowest setting for 5 minutes. Rest for 10 minutes before serving.

Expert Tips

• Mise en place: Peel, chop, measure your spices, prep the tamarind paste, and have everything within reach before you start cooking this khatte aloo recipe, as everything cooks super quickly.
• Use the right potatoes: Red or golden potatoes are firmer than other varieties and retain their shape better as you stir the curry. For this reason, I highly recommend using these varieties.
• Parboil the potatoes: Partially cook them before sauteing to ensure they’re cooked through in the center by the time you finish the curry.
• Don’t skip the tempering: Blooming whole spices in hot oil releases their aromatic compounds, creating a flavorful base. Please don’t skip this step.
• Don’t stir too much: This can result in mushy potatoes.
• Let it rest: Allow the curry to sit for 10 minutes after cooking. This helps the flavors meld together beautifully.

Recipe FAQS

How do I store the leftovers?

Leftover khatte aloo can be stored in a container with an airtight lid in the refrigerator for up to 3 days.

How do I reheat the leftovers?

To reheat, I recommend using a microwave and heating in 30-second increments until the food reaches the desired temperature.

Other recipes you may like

• Aloo Bhujia (Pakistani Potato Curry)
• Bun Kabab
• Potato Cutlet (Aloo Tikki Recipe)
• Aloo Chaat (Pakistani Potato Snack)

Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Khatte Aloo (Potatoes With Tamarind)

Nosheen Babar

This khatte aloo (potatoes with tamarind) recipe is prepared with baby potatoes cooked in a tangy and aromatic blend of simple ingredients.

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #08295e; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #08295e; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #08295e; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #08295e; }No ratings yet
Print Recipe

Print Recipe
Pin Recipe

Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins

Course Side Dish, SnackCuisine Indian, Pakistani

Servings 4 servingsCalories 341 kcal

Ingredients  1x2x3x

• 2 lbs red baby potatoes (see notes)
• 1½ teaspoon salt
• ¼ cup cooking oil
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• 2 tablespoon tamarind paste
• 1 teaspoon amchur powder (see notes)
• 10 curry leaves (see notes)
• 4 whole dry red chilies (see notes)

Instructions 

• Peel the potatoes and add them to a saucepan with enough water to cover them.
• Add ½ a teaspoon of the salt to the water and boil the potatoes till they are 80% done.
• Strain the potatoes and set them aside while you start to prepare the masala.
• Preheat the cooking oil in a wide and shallow cooking pot, and add the garlic paste.
• Bloom the garlic for about 15 seconds and then add the cumin seeds.
• Cook for another 15 seconds and then add the potatoes and saute for a minute.
• Add the spices and stir until the potatoes are coated in them. (see notes)
• Add the tamarind paste, amchur powder, curry leaves, and whole dry red chilies to the potatoes along with ¼ cup of water.
• Cover and steam on low for 5 minutes and then leave covered for 10 minutes before serving. (see notes)

Notes

Potatoes: I prefer baby red potatoes for this recipe because of their taste and texture. Feel free to swap with baby Yukon potatoes, or cut a large red potato into 8 pieces and use it.

Amchur: This is a dried mango powder with a floral, tangy flavor, perfect for this recipe.
Curry leaves: Curry leaves are added at the end and add a wonderful citrusy aroma to the aloo curry.
Whole chilies: A popular South Asian ingredient, this is also used as an aromatic.
Deglazing the pan: I suggest keeping a cup of water nearby to help deglaze the pan as you saute the ingredients in stages. This will prevent things from sticking to the pan.
Finishing the potatoes:
At the end, add no more than ¼ cup of water to finish cooking the potatoes; otherwise, they will turn mushy. Turn the stove off after exactly 5 minutes, then let the potatoes rest so the spices and aromatics have time to infuse the khatte aloo for maximum flavor.
 

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 897mgPotassium: 1172mgFiber: 6gSugar: 8gVitamin A: 610IUVitamin C: 160mgCalcium: 58mgIron: 3mg

Keyword khatta jeera aloo, Pakistani khatte aloo, Tangy & spicy potatoes

Tried this recipe?Let us know how it was!

The post Khatte Aloo (Potatoes With Tamarind) appeared first on Untold Recipes By Nosheen.