Khatte Aloo (Potatoes in tangy yogurt sauce)

While driving to Corbett, on the way we stopped at Bikanerwala. My husband as usual ordered Chole bhatura. I am a big fan of their Raj kachori but could not have it because of bad throat. Next best option seemed Puri Aloo. I was expecting tamatar wale Aloo but what I got instead was khatte Aloo. To be honest I was a tad disappointed because for me Puri is to be served with tamatar wale Aloo.

But one bite and I was doing happy dance. They were so tasty. While gorging on them I realized that I had not made these at home since ages.

So first thing I did on coming back home was to make khatte Aloo.

To get the perfect taste it's essential to use really sour yogurt but incase you don't have it then use lemon juice as per taste.


Potatoes. 5 medium sized

Sour yogurt. 200 gms (3/4 cup)

Tomato. 1 medium

Mustard oil. 1 tbsp

Mustard seeds. 1/2 tsp

Cumin seeds. 1/2 tsp

Green Chilli. 1 tsp finely chopped

Ginger 1 tsp grated

Red chilli. 1 whole

Asaefotida. a pinch

Red chili pd. 1/2 tsp

Turmeric pd. 1 tsp

Coriander pd. 2 tsp

Garam masala. 1/4 tsp

Chopped coriander 1 tbsp

Salt. to taste.

Water. 1 cup +2 tbsp


Wash and boil potatoes.

Peel and chop into slightly big cubes.

Grind the tomato.

Blend yogurt, tomato puree, chilli pd, Turmeric pd, coriander pd and salt.

Mix in 2 tbsp of hot water to the above mixture.

Heat oil in a heavy bottom pan.

Add Asaefotida and mustard seeds.

Once they crackle, add Cumin seeds, green chili and red chilli.

Stir, after a few seconds add ginger and stir again.

Now pour the yogurt mixture stirring all the time.

Once you see bubbles on the sides, add 1 cup of water.

Keep stirring till it comes to a boil.

Now add potatoes and let it cook on medium slow for five minutes.

Adjust the gravy. I like it thick.

Mix in Garam masala and chopped coriander.

Taste and adjust salt.

Serve hot with roti or poori.


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