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Nutrition Facts
Serving Size 1 (119g) Recipe makes 4 servings
Calories 132
Calories from Fat 65		(49%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 383mg		10%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 2.8g	11%
	Sugars 2.3g
Protein 2.1g		4%
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Indian-Style Potatoes - Khatta Aloo

Recipe #61826 | 33 min | 25 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sue L
May 8, 2003

A good side dish to go along with curried meats or as part of a vegetarian meal.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon caraway seed
3/4 teaspoon cumin seed
1/4 teaspoon ground coriander
1/2 cup finely chopped red onion
3 cloves garlic, minced
1 hot chili pepper, seeded and finely chopped (amount to taste)
1 teaspoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 cups cooked diced new potatoes
2 tablespoons chopped cilantro (fresh coriander)
2 tablespoons chopped fresh mint
1 lime, juiced
salt, to taste
black pepper, to taste

Directions

1
In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
2
Add the onion and cook 1 minute.
3
Add the garlic, hot chile, and ginger, and cook until the onion is tender.
4
Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
5
Warm the dish through until hot and garnish with the cilantro and mint leaves.
6
Serve hot.

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Featured Reviews for This Recipe

From: Peachie Keene

On Aug 2, 2009

What a yummy dish! Shhhh... don't tell anyone, but we prepared it with sweet potato.... the mixture of sweet and spicy was heavenly!

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From: Teddy's Mommy

On Sep 29, 2008

I used the full amount of hot chili pepper (2 small jalapenos) and the full amount of cayenne WOW it was HOT!! My tongue actually felt sunburned! I think next time I'll only use one small jalapeno. I was burning so much I almost couldn't taste it, but when I could it was very delicious. I think this is definitely a winner recipe but I think I need to lower the spice level a little bit for us. It smelled great, and I scrambled it with eggs the next morning for breakfast! Mmm! Thank you so much for sharing this recipe with us.

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From: Roosie

On Oct 13, 2004

Ooooh, Sue! Another winning dish! These are delicious! Followed the recipe exactly with a few minor subs- I used steamed russets instead of new potatoes (it's all I had on-hand, and I really wanted to make this!) and added a tsp of dried mint with the other spices rather than fresh (although I'm sure fresh would be spectacular). The spice blend is extremely tasty- I thought the caraway was a really interesing unusual addition. As far as heat goes, I used 1 large thai pepper and only 1/2 tsp cayenne. Thanks to you and your great recipes, we are developing a taste for spicy food, but we're not quite iron-tongued like you yet! This comes together so quickly. I imagine you could cook your potatoes in advance and then throw this together in a flash at dinner-time. Very attractive dish. Mine looked just just like the beautiful picture (well, my potatoes were a little softer, being russets, but still absolutely lovely!) The lime juice is a fantastic touch. Thank you Sue L, for another winner! This will be made again for sure!

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From: MechanicalJen

On Mar 8, 2008

I wanted to make this a second time before I reviewed it. The first time I used the full amount of cayenne and jalapeno - it was way too hot for me, even after cutting it with yogurt. Just a word of caution for those that can't handle high heat like myself. I made this again today, eliminating the cayenne & jalapeno. Very fragrant, lovely dish with beautiful color. I used this as a main dish, stuffing it into a pita. Next time, I may add a little jalapeno until I get it just right. Wonderful, thanks for such a refreshing dish!.

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