Masala Potatoes Recipe (Khatte Aloo): Tangy, Spicy, and Perfect for Snacks or Sides
Ingredients
- 750 grams 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
- 2 tsp mustard seeds
- 0.5 tsp garlic, finely chopped
- 0.5 tsp ginger, finely chopped
- 1 handful of fresh coriander, finely chopped
Instructions
- 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.
- In a bowl, mix the lemon juice, tomato puree, salt, tamarind sauce and red chilli powder into a paste
- 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 and stir through, then add the tomato paste from the bowl into the pan. Stir through on low heat for a 2 minutes.
- 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!
