Aloo Khar
Veg
Vegan
A unique Assamese dish made with alkaline water extracted from sun-dried banana peel ashes, cooked with potatoes for a distinct taste.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
3 medium | Potato , peeled and cubed |
|
1 teaspoon | Khar Powder |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Salt |
|
2 cups | Water |
|
1 | Green Chili , slit |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Peel and cube the potatoes into bite-sized pieces.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add ginger paste and sauté for a minute until aromatic.
- 5 Add the potato cubes and sauté for 5 minutes.
- 6 Add turmeric powder and salt, and mix well.
- 7 Pour in the water and bring to a boil.
- 8 Add the khar powder and green chili, then reduce the heat to a simmer.
- 9 Cover and cook for 20 minutes until the potatoes are tender.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Khar is a unique alkaline ingredient from Assam, traditionally made from sun-dried banana peels. If unavailable, you can substitute with a small amount of baking soda.