recipe of khatte aloo in urdu

Dhaniya Aloo || Aloo chat || Coriander Chutney Potato

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Serve hot coriander potatoes or sour potatoes.
Serve hot coriander potatoes or sour potatoes.
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5 from 2 votes

Dhaniya Aloo || Aloo Chat || Coriander Chutney Potato

If you are bored with daily food then coriander potato or sour potato is very important to change your taste.
You can also eat coriander potatoes or sour potatoes in evening snacks.
To make Coriander Potato or Sour Potato, follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine Chinese, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people
Calories 84kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Mixer Grinder
  • Bowl
  • Spatula

Ingredients

  • 250 grams Potato / Aloo
  • 1/2 tsp Cumin Seed / Jeera
  • 3 tsp Tamarind Pulp / Imli Paste
  • 2 tsp Desi Ghee/ Butter
  • 12 tsp Coriander leaves / Dhaniya Patti
  • 2 unit Green Chili / Hari Mirch
  • as per taste Black Salt / Kala Namak
  • as per taste Salt / Namak

Instructions

  • To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
  • Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
    Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
  • Put the pressure cooker on the gas.
  • Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
  • When the pressure in the cooker comes out, then peel the potato.
    When the pressure in the cooker comes out, then peel the potato.
  • Cut the potatoes into round slices.
    Cut the potatoes into round slices.
  • Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
    Grind the tamarind into mixer and prepare pulp.
  • Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
  • Take out this chutney in a bowl.
    tamarind / Imli chutney
  • Put the gas on the kadhai/ fry pan.
    Put the gas on the kadhai/ fry pan.
  • Keep the gas on medium heat.
  • Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 3 tablespoons of desi ghee in the pan.
  • You can also add oil or butter if you want, but add desi ghee, this will make the test good.
  • When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
    When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
    When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes.
  • When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
  • Add the tamarind chutney to the potato.
    Add the tamarind chutney to the potato.
  • Mix tamarind chutney to the fried potatoes.
    Mix tamarind chutney to the fried potatoes.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes for 2 to 3 minutes.
  • When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
    When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
  • Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
  • Serve hot coriander potatoes or sour potatoes.
    Serve hot coriander potatoes or sour potatoes.

Notes

You can also try below chutney
Tamarind/ Imli Chutney

Aloo Sabji / Potato Gravy Curry Upavasa

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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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