Khattay Aloo

I make these a lot – it is a very simple yet moorish dish. There’s not a lot of ingredients, it just needs a fair bit of patience. I usually cook this as I am making another dish, so it can cook undisturbed which helps achieve the crispy edges on the potatoes.

Take 2-3 large potatoes, peel them and chop into small cubes. They must be evenly sized, as the smaller pieces will crisp up and cook a lot faster than the bigger ones. I like using a wide based frying pan to cook these, as the wider surface area helps cook them crispy.

Heat 2 tbsp ghee (yes, the flavour is amazing!), add

1 tps cumin seeds

pinch asafoetida

As soon these start sizzling, stir in the potatoes. Cook on medium heat – without adding any water, just stirring them every so often. Here, the patience comes, resist the urge to continuously stir them – they need the time to cook through and crisp up the edges.

When potatoes are about 80% done, sprinkle

1 1/2 tsp of crushed coriander seeds (I keep mine roasted and then crushed);

1/2 tsp cumin powder

Salt and black pepper to taste

1/2 tsp hot red chilli powder (to taste);

1/2 tsp mango powder (amchoor)

1/2 tsp pomegranate powder (anardana)

Stir them in gently and don’t let the masalas burn. Add a little knob of butter at this stage, for some added flavour along with a squeeze of half a lemon. If you can, zest the lemon before squeezing out the juice as the zest adds its own flavour kick.

This is a playful dish, that can be transformed into different flavours – add some chopped fresh dill in place of lemon, or some fresh mint leaves chopped up. For breakfast, add a fried egg on top and serve with a parantha!

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