Also known as “aloo curry” or “puri masala” because it’s served with deep-fried puris. The tamarind pulp adds a lip-smacking tanginess to this vegetarian dish.
Khattay Aloo
Course: Main, BreakfastCuisine: PakistaniDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
5-6 potatoes
2 tsp turmeric powder
salt to taste
1 tsp red chilli powder
2 tsp ginger & garlic paste
1 tsp kalonji (nigella sativa seeds)
tamarind paste (aka imli) to taste
2 green chillies
2-3 tbsp coriander leaves
Directions
- Put the potatoes in a pot. Add water till potatoes are immersed.
- Add turmeric, salt, garlic-ginger paste, and chili powder.
- Bring to a boil and then continue to cook on high flame covered (with the lid slightly open).
- When water reduces and potatoes are tender, mash half the potatoes with a spoon.
- Add the tamarind water and kalonji. Cook on medium heat.
- Add green chillies and coriander leaves. Remove from heat and serve with Puri.
