How to make Khatte aloo / tangy potatoes

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Khate Aloo, also known as Sour Potatoes, is a tangy and flavorful dish that's a delightful combination of spices and boiled potatoes. This recipe is rooted in Indian cuisine, and the addition of tamarind gives it a unique sour taste that makes it stand out. Here is a step-by-step guide to preparing this dish.

 Ingredients:

- Potatoes: 4 medium-sized

- Red chilli powder: 1 tsp

- Raai (mustard seeds): 1/2 tsp

- Zeera (cumin seeds): 1/2 tsp

- Methidana (fenugreek seeds): 1/2 tsp

- Imli (tamarind): 1 tsp (soaked in water)

- Oil: 1/2 cup

- Salt: to taste

- Turmeric powder: a pinch

- Kadhi Patta (curry leaves): a few leaves

Instructions:

1. Boiling the Potatoes:

   - Start by washing the potatoes thoroughly under running water to remove any dirt. It's best to use medium-sized potatoes for this recipe.

   - Place the potatoes in a large pot and cover them with water. Ensure the water level is at least an inch above the potatoes.

   - Add a pinch of salt to the water to enhance the flavor of the potatoes as they boil.

   - Bring the water to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and let the potatoes cook until they are tender. This should take about 15-20 minutes.

   - To check if the potatoes are done, insert a fork or knife into one of them. If it goes in easily, the potatoes are cooked through.

   - Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel the potatoes and cut them into bite-sized cubes. Set aside.

2. Preparing the Tamarind Pulp:

   - While the potatoes are boiling, you can prepare the tamarind pulp. If you are using tamarind paste, you can skip this step.

   - Take a small bowl and soak 1 tsp of tamarind in warm water for about 10-15 minutes. This will help soften the tamarind and make it easier to extract the pulp.

   - After soaking, use your fingers to mash the tamarind and extract the pulp. Strain the mixture through a sieve to remove any seeds and fibers. You should have a smooth tamarind pulp. Set this aside.

3. Tempering the Spices:

   - Heat 1/2 cup of oil in a large pan or skillet over medium heat. The oil should be hot but not smoking.

   - Once the oil is hot, add 1/2 tsp of raai (mustard seeds). Let them sizzle and pop. This releases their aroma and flavors into the oil.

   - Add 1/2 tsp of zeera (cumin seeds) and 1/2 tsp of methidana (fenugreek seeds) to the pan. Sauté for a few seconds until they turn golden brown and aromatic. Be careful not to burn the spices as it can make them bitter.

   - Add a few kadhi patta (curry leaves) to the pan. Be cautious as they can splutter when they hit the hot oil. Stir them around to release their fragrance.

4. Adding the Spices and Potatoes:

   - Add 1 tsp of red chilli powder to the pan. Stir quickly to combine with the oil and spices. Adjust the quantity of red chilli powder according to your heat preference.

   - Add a pinch of turmeric powder for color and a hint of earthy flavor. Mix well.

   - Season with salt to taste. Remember, you can always adjust the salt later, so start with a little less.

   - Now, add the cubed boiled potatoes to the pan. Stir gently to coat the potatoes with the spice mixture. Be careful not to break the potatoes while mixing.

5. Incorporating Tamarind:

   - Pour the prepared tamarind pulp into the pan. Mix well to ensure the tamarind is evenly distributed among the potatoes.

   - Reduce the heat to low and let the potatoes simmer for about 5-7 minutes. This allows the potatoes to absorb the tangy flavor of the tamarind and the spices to meld together.

   - Stir occasionally to prevent sticking and ensure even cooking.

6. Final Touches:

   - Taste the dish and adjust the seasoning if necessary. Add more salt or chilli powder if needed.

   - If you prefer a thicker consistency, you can let the potatoes cook a little longer until the sauce reduces and coats the potatoes nicely.

   - For a thinner consistency, you can add a splash of water and cook for a couple more minutes.

7. Serving:

   - Once the Khate Aloo is ready, transfer it to a serving dish.

   - Garnish with a few more fresh curry leaves if desired.

   - Khate Aloo pairs well with hot chapatis, puris, or steamed rice. It's also delicious as a side dish with dal and other Indian curries.

Enjoy your homemade Khate Aloo, a tangy and spicy potato dish that's sure to tantalize your taste buds!