Halwai wale Khatte Aloo/ Spicy &Tangy Aloo Ki Sabzi

Halwai wale Khatte Aloo/ Spicy &Tangy Aloo Ki Sabzi

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Aloo ki sabzi, that we get with bhaturas….. Mom.. I want exactly the same. No, it’s not that yours is not tasty, but something is missing.

I was tired of listening these words from the mouth of my foodie son. Every Sunday what he wants is bhatura chana from a particular shop that is at quite a distance from my house, just because he loved their khatte aloo.

One day, I realized that enough is enough and pulled up my sleeves to show him that things made at home are not only hygienic but they are delicious too. It’s simply that sometimes we mothers do not want to add too many spices to the food and reduce its nutritional value. Anyway, I added everything that was at hand and the end result was amazing as he really appreciated the outcome.

Step Wise Pictorial Description of Khatte Aloo

Boil potatoes in a pressure cooker. When they get cooled, peel and cut them into cubes.

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Add all the dry ingredients except cumin seeds and asafoetida.

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Mix and keep aside for 25-30 minutes. This way potatoes will soak up the flavors of spices.

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Heat 1 tablespoon of oil in a pan. Add hing and cumin seeds.

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When the cumin seeds start sizzling, add well beaten curd.

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Cook for about 5 minutes with constant stirring so that no lumps are formed.

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Add seasoned potatoes and saute for 2-3 minutes.

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Switch off the flame and keep for few more minutes.

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Serve hot with bhature chole or simply with parantha.

recipe of khatte aloo


Prep Time: 40 min          Cooking Time: 8 min            Serves: 4-6


Khatte Aloo Ingredients

Potatoes
500 grams, boiled
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Garam masala
½ teaspoon
Anardana powder 1 teaspoon
Amchur powder 1 teaspoon

Salt 1 teaspoon or acc to taste
Curd ½ cup
Oil 1 tablespoon
Asafoetida a pinch
Cumin seeds ½ teaspoon

Method:

  1. Boil, peel and cut potatoes into cubes..
  2. Add all the dry ingredients except cumin seeds and asafoetida.
  3. Mix and keep aside for 25-30 minutes. 
  4. Heat 1 tablespoon of oil in a pan. Add hing and cumin seeds.
  5. When the cumin seeds start sizzling, add well beaten curd.
  6. Cook for about 5 minutes with constant stirring so that no lumps are formed.
  7. Add seasoned potatoes and saute for 2-3 minutes.
  8. Switch off the flame and keep for few more minutes.
  9. Serve hot with bhature chole or simply with parantha.
 

5 thoughts on “Halwai wale Khatte Aloo/ Spicy &Tangy Aloo Ki Sabzi

  1. Very well written and simple recipe, I had eaten these allo sabji years back at a punjabi neighbours home when I was a kid and often thought where can I find the recipe. 🙂

  2. Believe me reading the name itself my mouth started watering. looking so delicious and tempting. very quick to prepare.

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