Masala Potatoes Recipe (Khatte Aloo): Tangy, Spicy, and Perfect for Snacks or Sides

Introduction to Masala Potatoes Recipe

Masala Potatoes or Khatte Aloo are zingy, fiery and sweet all in the one bite. They are something you will rarely find on the menu in a Pakistani or Indian restaurant, they really are a secret treat that only home cooks will make. They make the perfect side dish for example with a daal or even as an afternoon snack.

This is a vegan friendly dish, that is incredibly quick and easy to make. If you have boiled potatoes already prepared, this dish is made in a matter of minutes! It is also an extremely economical dish to make. You will have all these ingredients at home in your kitchen cupboard or pantry. I love it when I do not need to do a supermarket shop before I get busy in the kitchen!

This dish is really another dish that comes from my family’s migration from Pakistan to East African then to England. They picked up a few Indian recipes along the way which my family still to this day love to cook. My mum likes to make this dish in a more spicy and tangy tomato base masala, I like to add a bit of sweetness with the tamarind sauce. The spicy and sweet edges of the ingredients play together beautifully in this dish.

Why This Recipe is a Must-Try

Masala Potatoes (Khatte Aloo) are a dish that’s as versatile as it is delicious. Their tangy and spicy flavour profile makes them a perfect addition to any meal, whether you’re hosting a party or enjoying a quiet dinner at home. What sets this recipe apart is its simplicity and the way it transforms humble potatoes into a flavourful masterpiece.

This dish is also incredibly adaptable. You can adjust the level of spice or tanginess to suit your taste, making it a great option for both spice lovers and those who prefer milder flavours. Plus, it’s a fantastic way to use pantry staples like potatoes and spices to create something extraordinary.

By trying this recipe, you’re not just making a dish—you’re creating a memorable culinary experience. So, grab your potatoes, fire up the stove, and get ready to enjoy the delicious results. Don’t forget to share your feedback and photos with us—we’d love to see how you make this recipe your own!
Tips on making Khatte Aloo Tangy Potatoes

Potatoes

You can use any potato for this recipe, however waxy potatoes work best as they have less chance of crumbling or breaking when being mixed into the tomato paste. For example Charlotte potatoes, Anya potatoes and New Potatoes all work very well in this recipe. Be careful not to over boil the potatoes, if you do this they will crumble when you start to cook them in the tomato sauce. I use New Potatoes, in the pictures below I have used Jersey Royal New Potatoes as that is what my local supermarket had in stock. New potatoes are generally more more readily available in the supermarkets. I do peel them before boiling as I personally find it a bit fiddly to peel potatoes once they have been boiled.

Tomato Puree

Tomato puree has become an essential ingredient in my kitchen. I love to use it to add further depth of colour to my curries or to add a further intensity of flavour. It is of course very convenient to use, no chopping or peeling of tomatoes are needed. In this recipe the main reason I use it, is to add a rich intense tangy flavour to the potatoes.

Salt

As always with all dishes, salt is required. I do not like to add too much, mainly for health reasons. However add salt to your taste and preference.

Red chilli powder

Again all South Asian dishes have a kick to it. Add chilli powder to your taste. You can again make it spicier than I have stipulated in my recipe. I make it more on the mild side for the children. You can also swap the red chilli powder for chilli flakes or even finely chopped green chillies (I would add 1-2 green chillies). Whatever you prefer. For a further gentle kick and also as a further garnish to the dish, you can add in green bullet chill peppers.

Lemon Juice

The fresh lemon juice adds further freshness and zing to this recipe. Half a lemon should do the trick. You could lemon juice from concentrate as a substitute, but like most things, you can not beat fresh ingredients.

Tamarind Sauce

The tamarind sauce is what adds to the sweetness to this dish. I like to use East End’s Tamarind Sauce, but you can use any you prefer.

Mustard Seeds

The mustard seeds add the nutty distinctive spicy flavour to this dish. I have to say I do love the colour contrast of these little black seeds against the redness of the potatoes.

Garlic and Ginger

These ingredients are optional, you can omit them from the recipe. However, I do love the extra depth of flavour the garlic and ginger add to this dish.

Fresh Coriander

The garnishing with fresh coriander adds the citrussy flavour which is classic in Pakistani dishes. Again the vibrant green leaves of coriander adds a lovely contrast against the red masala potatoes.

How to serve This Spicy Indian Potato Dish

I would eat this vegetarian dish with some mint chutney, or even just by itself. It works well as a starter or as a side dish, for example along side daal , bhindi or even for breakfast along side halwa and parathas. It’s a great option to make for a dinner party, this is an extra dish you can add to your spread which is prepared in under 20 minutes and is definitely not lacking in flavour. I literally could just eat bowlfuls of it!

See my video on Youtube, Instagram or TikTok to see how to make this dish!

Conclusion

Masala Potatoes, or Khatte Aloo, are a delightful dish that brings together tangy, spicy, and savoury flavours in every bite. Whether you’re serving them as a snack, a side dish, or even a main course, these potatoes are sure to impress with their bold taste and comforting texture. This recipe is a testament to how simple ingredients can come together to create something truly extraordinary.

By following this recipe, you’ve learned how to make a dish that’s not only easy to prepare but also packed with flavour. The combination of tangy tamarind, aromatic spices, and perfectly cooked potatoes makes this dish a standout in any meal. Plus, its versatility means you can pair it with rice, roti, or enjoy it on its own.

Now it’s your turn to try this recipe and experience the magic of Masala Potatoes for yourself. Don’t forget to share your creations with us—tag us on social media or leave a comment below to let us know how it turned out! For more delicious recipes, cooking tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

Final Thoughts

Masala Potatoes (Khatte Aloo) are a timeless classic that never goes out of style. Their tangy, spicy, and savoury flavours make them a favourite among food lovers everywhere. This recipe is your gateway to mastering the art of Indian cooking at home, whether you’re a novice or a pro.

We hope this guide has inspired you to try something new and exciting in the kitchen. Remember, cooking is all about creativity and having fun, so don’t be afraid to experiment with different spices, herbs, and techniques. And if you loved this recipe, be sure to explore our other delicious dishes and cooking tips.

Thank you for reading, and happy cooking! Don’t forget to subscribe for more recipes and updates—your next culinary adventure is just a click away.

INGREDIENTS  

• 750 grams of New Potatoes, peeled and cut into squarish cubes. You can use any potato, but a waxy potato is best
• 4 tbsp tomato puree
• 1 tsp salt (to taste)
• 0.5 tsp red chilli powder (to taste)
• 3 tbsp fresh lemon juice (or lemon juice from concentrate)
• 1.5 tbsp tamarind sauce to taste
• 3 tbsp rapeseed oil or olive oil
• 2 tsp mustard seeds
• 0.5 tsp garlic, finely chopped
• 0.5 tsp ginger, finely chopped
• 1 handful of fresh coriander, finely chopped

INSTRUCTIONS 

1. Boil the potatoes, until soft. Then drain off the water and leave the potatoes to rest on a plate. Make sure not to over boil otherwise the potato with crumble.

2. In a bowl, mix the lemon juice, tomato puree, salt, tamarind sauce and red chilli powder into a paste.

3. In a pan, heat the oil and then add the mustard seeds. Once the mustards start to pop, this should take about 10 seconds. Add the garlic and ginger, stir through and then add the tomato paste from the bowl into the pan. Stir through on low heat for a 2 minutes.

4. Then add in the potatoes, and gently flip them over until they are coated in the spicy paste. You want to be gentle with the potatoes here, otherwise they can break a part. Continue to cook on low heat for another 2 minutes.

• Garnish with fresh coriander and serve with mint chutney you are ready to enjoy!