Home
/
Recipes
/
Hyderabadi Khatte Aloo मज़ेदार खट्टे आलू हैदराबादी अंदाज़ में spicy Aloo curry

Hyderabadi Khatte Aloo मज़ेदार खट्टे आलू हैदराबादी अंदाज़ में spicy Aloo curry

No matter what the season is, love for Aloo/ Potato never fades out! If you think you have tried every Aloo recipe, then try this chatpata Khatte Aloo, Hyderabadi style..

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine:

Hyderabadi Khatte Aloo मज़ेदार खट्टे आलू हैदराबादी अंदाज़ में spicy Aloo curry Recipe - Ranveer Brar

Ingredients

For Hyderabadi Khatta Aloo

¼ cup Oil, तेल

1 no. Black cardamom, बड़ी इलायची

4-5 no. Dry kashmiri red chillies (broken into half & seedless) सूखी कश्मीरी लाल मिर्च

2-3 no. Cloves, लौंग

½ tbsp Cumin seeds, जीरा

2 large Onions, sliced, प्याज

Salt to taste, नमक स्वादअनुसार

1 kg large Potatoes, cut into half, आलू

Salt to taste, नमक स्वादअनुसार

1 tsp Turmeric powder, हल्दी पाउडर

2 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

Salt to taste, नमक स्वादअनुसार

½ cup Water, पानी

1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tbsp Coriander powder, धनिया पाउडर

2 cups Tamarind water, इमली का पानी

2-3 heaped tbsp Prepared paste & 2-3 tbsp water, तैयार किया हुआ पेस्ट और पानी

1 tbsp Tender coriander stems, finely chopped, धनिये के डंठल

1 tsp Jaggery, गुड़

2 tbsp Sugar, चीनी

1 tbsp Ghee, घी

For Peanut Paste

⅓ cup Peanuts, मूंगफली

Salt to taste, नमक स्वादअनुसार

¼ cup White sesame seeds, सफेद तिल

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Hyderabadi Khatta Aloo

In a handi, add oil, once it’s hot, add black cardamom, dry kashmiri red chillies, cloves, cumin seeds and let it splutter well.
Add onions, salt to taste and saute it for 2-3 minutes until it’s translucent.
Add potatoes, salt to taste, turmeric powder, degi red chili powder, salt to taste and cook it for a minute.
Add water, ginger garlic paste, cover it with a lid and cook it for 7-8 minutes until potatoes are 80% cooked.
Add coriander powder, tamarind water, prepared paste & water and let it cook well.
Finish it with tender coriander stems, jaggery, sugar, ghee and give it a good mix.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.

For Peanut Paste