Indian Style Potatoes Khatta Aloo Recipes

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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

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

INDIAN POTATOES - ALOO KURMA



Indian Potatoes - Aloo Kurma image

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

Provided by Pesto lover

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 cup onion, diced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 tomatoes, diced
1/2 cup frozen peas
4 potatoes, peeled and cubed
1 teaspoon salt (to taste)
1/2 teaspoon red chili powder
2 teaspoons dry coconut powder (dessicated coconut, ground)
1/4 teaspoon turmeric
1 -1 1/2 teaspoon garam masala
3 tablespoons cilantro leaves, for garnish

Steps:

  • Put oil into skillet and add mustard and cumin seeds. When they start to sputter, add onion, garlic and ginger. Saute until golden brown, about 5 minutes.
  • Add tomatoes and peas and cook until tomatoes are cooked.
  • Add potatoes, salt, red chile powder, coconut powder, turmeric and garam masala. Add 1/4 c water. Cook, covered, over med heat until potatoes are cooked through, stirring occasionally, about 10-15 minutes.
  • Serve, sprinkled with cilantro leaves as garnish.

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