Khatte Aloo
Veg
Vegan
Sour potatoes in dried mango gravy — boiled potatoes cut into cubes and cooked in a thin, deeply tangy gravy built on khatai (dried raw mango slices), tomato, and mustard oil, tempered with cumin, asafoetida, and dried red chilli. The defining flavour is the khatai's sharp, fruity sourness — different from tamarind, more complex than amchur powder. The most famous Dogri preparation, sold at every street stall in Jammu and eaten at every occasion. No festivity, fair, or railway platform in the region is complete without khatte aloo.
Cuisines
Dogri
Best for
Breakfast
Snacks
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 4 medium | potatoes |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 cup | tamarind pulp |
| — | salt to taste |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves |
Instructions
- 1 Peel and cube the potatoes into bite-sized pieces.
- 2 Heat mustard oil in a pan until it starts to smoke lightly.
- 3 Add cumin seeds and fennel seeds to the hot oil and let them splutter.
- 4 Add the cubed potatoes to the pan and stir well.
- 5 Sprinkle red chili powder, turmeric powder, and coriander powder over the potatoes and mix well.
- 6 Add tamarind pulp, salt, and water to the pan and stir to combine.
- 7 Cover the pan and let the potatoes simmer on low heat until they are cooked through and the sauce thickens.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of tamarind pulp according to your taste preference for sourness.