By Rittwik Naskar
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A dish that originated in the hills of Northern India, Pahari Aloo Khatta sees potatoes cooked with yoghurt and spices. The tanginess of this dish is attributed to the yoghurt while also making it delectable and creamy along with the potatoes.
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6 potatoes 1 cup plain yoghurt ½ cup water ½ tsp asafoetida and salt 1 tsp turmeric, cumin seeds, red chilli powder, sugar, and garam masala 2 tbsp vegetable oil ¾ cup onions, finely chopped 1 black cardamom, crushed 2 green cardamom, crushed 4 cloves 1½ tsp coriander powder 2 tbsp finely chopped fresh coriander leaves
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Wash and peel the potatoes, then cut them into halves. In a heated pan, add the oil, followed by hing and the potatoes.
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Season the potatoes with salt and turmeric. Once golden brown on the outside, remove the potatoes from the pan and set aside.
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In the same pan, add the cloves, black and green cardamom, and cumin seeds followed by the chopped onions, and saute for 5 minutes or till translucent.
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Add the yoghurt into the pan followed by the red chilli powder, coriander powder, and water, and cook for 3 minutes.
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Reintroduce the fried potatoes back to the pan, cover them with a lid and cook for 7-8 minutes or until the potatoes are fully cooked.
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Turn the heat down to medium-low and cook for a few more minutes before checking for seasoning and adding sugar or salt to balance out the dish.
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Garnish with chopped fresh coriander leaves and serve with rotis, parathas, or plain white rice.
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