Indian Style Potatoes Khatta Aloo Recipes

POTATO ROAST

Potato Roast image

Potato Roast is a classic North Indian style stir fry recipe. One of my favorites among the quick simple recipes using Aloo.

Provided by Sailu

Yield 4

Number Of Ingredients 12

Ingredients

Potatoes 3, large
Rice flour 1 1/2 tbsps
Oil 1 tbsp
Asafoetida 1/4 tsp
Cumin seeds 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tbsp
Cumin powder 1/4 tsp
Red chili powder 3/4 tsp
Fennel seed powder 1/4 tsp (saunf) optional
Salt 1 tsp
Coriander leaves 1 tbsp,finely chopped

Steps:

Pressure cook potatoes. Pour two cups of water in the cooker. Place washed potatoes in another vessel and place in the cooker. Do not add water. Place the pressure cooker lid and cook on high flame up to 2 whistles. Cook on simmer for 8-10 mts. Turn off heat. Allow the pressure to reduce and open lid. Cool, peel and cube the potatoes.
Place the cubed potatoes in a bowl, add the rice flour and toss to coat well. Keep aside.
In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Keep aside the spice powder mix..
Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spice powders.
Immediately, place the potato cubes that have been been tossed in rice flour. Stir to mix with the spice mix.
Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.
Garnish with fresh coriander leaves.

INDIAN-STYLE POTATOES - KHATTA ALOO

Indian-Style Potatoes - Khatta Aloo image

Make and share this Indian-Style Potatoes - Khatta Aloo recipe from Food.com.

Provided by PalatablePastime

Categories Potato

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon caraway seed
3/4 teaspoon cumin seed
1/4 teaspoon ground coriander
1/2 cup finely chopped red onion
3 cloves garlic, minced
1 hot chili pepper, seeded and finely chopped (amount to taste)
1 teaspoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 cups cooked diced new potatoes
2 tablespoons chopped cilantro (fresh coriander)
2 tablespoons chopped of fresh mint
1 lime, juiced
salt, to taste
black pepper, to taste

Steps:

In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
Add the onion and cook 1 minute.
Add the garlic, hot chile, and ginger, and cook until the onion is tender.
Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
Warm the dish through until hot and garnish with the cilantro and mint leaves.
Serve hot.

Nutrition Facts : Calories 132.2, Fat 7.2, SaturatedFat 1, Sodium 8.1, Carbohydrate 16.6, Fiber 2.9, Sugar 2.3, Protein 2.2

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