Skip to main content

Khatte meethe Aloo

 Khatte meethe aloo or sweet and sour potatoes in an appetizing dish, that combines the tartness from the tamarind and the sweetness from the sugar and caramelized onions. The combination of spices is important as it plays a crucial role in the flavours. Best enjoyed as it is, you can skip the cornflour, the results would be equally perfect.

Enjoy this recipe, share with your friends and family, do not forget to hit the like button if you enjoyed the video, subscribe to "the spice pan" for more amazing recipes like these, have an amazing day guys !




Ingredients

  • potato wedges ( 3 potatoes )
  • 1 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 finely chopped onion
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • 2 tbsp tamarind pulp
  • 1/2 tbsp powdered sugar
  • 1/2 tsp garam masala powder
  • 2 tbsp chopped mint leaves
  • salt to taste
  • water as required


Method
  1. Cut the potato into wedges and soak them in water to remove excess starch.
  2. Dry the wedges and add cornflour to it. Coat it well.
  3. Deep fry on medium flame until the skin becomes golden brown. Strain and let it rest.
  4. Heat oil in a kadai on low flame and add cumin seeds, when they splatter, add chopped onion.
  5. When the onions turn translucent, add the ginger garlic paste.
  6. When the raw aroma of ginger garlic goes away add turmeric powder, cumin powder, coriander powder and red chili powder.
  7. Cook the masalas on low flame so that it does not burn.
  8. Add small quantity of water at regular interval to cook the masala all the way through.
  9. Once it is done, add the tamarind pump and powdered sugar to it.
  10. Mix and let it cook until the oil surfaces to top.
  11. Now add the crispy potato wedges and mix gently, add garam masala powder and chopped mint, coat it well and serve.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Goalondo Steamer Chicken Curry

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule. This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh. A recipe that takes very few ingredients yet it yields such flavour is bliss. Try out this recipe and have a wonderful time with your friends and family.  Ingredients 750 g Chicken 4 Onions 5 cm Ginger (finely chopped ) 20 - 25 Garlic cloves (finely sliced/chopped) 4 Spicy Green Chilies 3 Dried Red Chilies Salt to taste 1/2 cup mustard oil 1/2 tsp Turmeric Powder 1/2 tsp Red Chili Powder Method Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked. For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green ...
Post a Comment
Read more