Khatte Aloo
Equipment
- Heavy-based Pan
Ingredients
- 150 ml Mustard oil (2/3 cup)
- Asafoetida pinch of
- 1 teaspoon Cumin seeds
- 500 g Potatoes (4 medium), cut into bite-sized pieces
- 1/2 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
- 2 cloves
- 1/4 teaspoon Fenugreek seeds
- 1 teaspoon Ginger ground
- 2 Green chillies
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and finely chopped
- 2 teaspoons Amchoor
- Salt
Instructions
- Heat the oil in a large, heavy-based pan over medium heat, add the asafoetida and cumin seeds, and stir-fry for 1 minute, or until the seeds start to splutter.
- Add the potatoes and chilli powder and stir-fry for 1 minute, before adding the remaining ingredients, except the amchoor, and seasoning with salt. Stir-fry for a further 1 minute, then pour in 500ml / 18fl oz (2 1/4 cups) water.
- Bring to the boil, reduce the heat to medium, cover and simmer for 10-15 minutes.
- Add the amchoor and simmer for another few minutes.
Video
Nutrition
Calories: 1796kcalCarbohydrates: 106gProtein: 11gFat: 152gSaturated Fat: 18gSodium: 353mgPotassium: 2260mgFiber: 16gSugar: 9gVitamin A: 340IUVitamin C: 110mgCalcium: 91mgIron: 7mg
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