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 | potatoes |
| 1 teaspoon | khar powder (alkaline agent) |
| 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 | fresh coriander leaves, 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.