11 Reviews of Indian-Style Potatoes - Khatta Aloo

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!

From: soulmatesforever

On Sep 8, 2004

I didn't use the hot chili pepper or cilantro because I didn't have any but the recipe was wonderful!! I don't think I will add the hot chili pepper next time because the spiciness was just right for me. I also didn't have any lemons so used a bit of vinegar (white) as a substitute. It tasted just fine!

From: OhMyStars!

On Oct 22, 2004

This was excellent- fragrant and just spicy enough for me with about half the chili pepper and cayenne and just a whiff of black pepper. I'm a wimp! The mint and lime were nice additions. It is an easy dish to prepare, and as Roosie said, precooking the potatoes speeds the prep time considerably. I will make this again, and perhaps even try subbing cauliflower for the potatoes to see how that works! Thanks for sharing this delicious dish.

From: Lizzie in NZ

On Jul 11, 2006

We loved this. I only added 1/4 t of the cayenne as I'd already added a generous sprinkle of chilli flakes, having no fresh chillies on hand. I didn't use new potatoes either as I didn't have any but it still came out lovely. Of course new potatoes would be the best choice for this dish. Thanks Sue.

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!.

From: HappyBunny

On Sep 14, 2004

Delicious! I didnt' have caraway seeds but it seemed to work anyway. My daughters were full of praise. Thanks!

From: Charishma Ramchandani

On Aug 20, 2003

I made this for lunch this afternoon(as part of a special meal for the festival of Janmashtami: The birthday of Lord Krishna who loved eating potatoes which is something I got to learn just yesterday!). I made this as it is using all the ingredients mentioned, except for caraway seeds that I did not have on hand. I substituted the hot chilli pepper with a green chilli and cayenne pepper with black pepper. I also cut down the oil to just 1 tbsp.(trying to cut on fat). I found this to be flavourful(especially loved the flavour of mint and lemon juice in this). However, for our tastes, this was definitely spicy. So, I'll surely be omitting the green chilli and cutting on the black pepper also by half of the quantity mentioned here. I used about a tsp. of salt for this. We had this with low-fat plain yoghurt and rotis(Indian flatbreads). This also goes well when stuffed in between bread slices or also with pao(a fat puffed up kind of bread). My dad also had some of this with rice and yoghurt mixed in. Thank you, Auntie Sue for a nice lunch dish!

From: kokeshi doll

On Jan 22, 2006

I didn't want a spicy dish so I omitted the cayenne and chili, everything else the same. The combination of flavors was really good, especially the caraway seed, which I usually don't think of as an ingredient in Indian dishes. I think the caraway made the dish. Very nice 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!

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.