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Khatte Aloo पहाड़ी खट्टे आलू की नायाब रेसिपी Aloo ke Gutke

Khatte Aloo पहाड़ी खट्टे आलू की नायाब रेसिपी Aloo ke Gutke

Aloo like you've possibly never had before..this aloo sabji is straight from the hills :) Try my recipe for Pahafi style Khatte Aloo

Prep Time: 10-15 minutes Cook Time: 25-30 minutes

Total Time 35-45 minutes

Servings: 2-4

Cuisine: Indian

Khatte Aloo पहाड़ी खट्टे आलू की नायाब रेसिपी Aloo ke Gutke Recipe - Ranveer Brar

Ingredients

For Boiling Mustard seeds

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

2-3 tbsp Yellow mustard seeds, पीली सरसों के बीज

For Paste

1 tbsp Tender Coriander stems, roughly chopped, धनिये के डंठल

1 inch Ginger (peeled & roughly sliced) अदरक

3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च

2-4 no. Garlic cloves, roughly chopped, लहसुन

2-3 tbsp Boiled Yellow mustard seeds, उबले हुए पीली सरसों के बीज

For Potato Marination

8-9 large Potatoes (peeled & cut into half) आलू

¼ cup Mustard oil, सरसों का तेल

½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

Salt to taste, नमक स्वादअनुसार

For Frying

½ cup Mustard oil, सरसों का तेल

Marinated potatoes, मैरीनेटेड आलू

For Khatte Aloo

3-4 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल

Prepared paste, तैयार किए हुए पेस्ट

2 large Onions, finely chopped, प्याज

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar (optional) चीनी

1 tsp Turmeric powder, हल्दी पाउडर

1 tbsp Coriander powder, धनिया पाउडर

½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

2 large Tomatoes, finely chopped, टमाटर

1 cup Water, पानी

Fried Potatoes, तले हुए आलू

1 medium Onion (peeled & cut into quarter) प्याज

1 large Onion (peeled & cut into quarter) प्याज

½ cup Water, पानी

¼ cup Water, पानी

1 ½ tbsp Dry mango powder, आमचूर पाउडर

2 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल

1 tbsp Lemon juice, नींबू का रस

2 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता

For Frying Chilli

1 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल

2-3 tbsp Mustard oil, सरसों का तेल

4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

For Garnish

Fried chillies, तली हुई मिर्च

Coriander sprig, धनिया पत्ता

Process

For Boiling Mustard seeds

In a pan, add water as required, salt to taste, yellow mustard seeds and boil for 4-5 minutes.
Strain the mustard seeds and transfer it to a bowl.
Keep it aside for further use.

For Paste

In a bowl, add tender coriander stems, ginger, green chillies, garlic, boiled yellow mustard seeds.
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Keep it aside for further use.

For Potato Marination

In a bowl, add potatoes, mustard oil, degi red chili powder, salt to taste and mix it well.
Keep it aside to marinate for a while.

For Frying

In a kadai or handi, add mustard oil, once it’s hot, add marinated potatoes and shallow fry it for a while until half cooked.
Transfer it to a tray and keep it aside for further use.

For Khatte Aloo

In a handi, add remaining mustard oil, once it’s hot, add prepared paste and saute it for 2-3 minutes.
Add onions, salt to taste, sugar and saute it until golden in colour.
Add turmeric powder, coriander powder, degi red chili powder and cook it for a minute.
Add tomatoes, water and cook it for a while until tomatoes are mushy.
Add fried potatoes, onions, water to adjust the consistency, cover it with the lid and cook it for 7-8 minutes on medium flames.
Finish it with dry mango powder, remaining mustard oil, lemon juice, fresh coriander leaves and give it a good mix.
Transfer it to a serving dish, garnish it with fried chillies and coriander sprig.
Serve hot with dal rice paratha.

For Frying Chilli

In a pan, add remaining mustard oil, once it’s smoky hot, add dry kashmiri chillies and fry them until crispy in texture.
Transfer it to a tray and keep it aside for further use.