Khatte Aloo | Khattay Aloo | Tangy Potatoes

Khatte Aloo, also known as Khattay Aloo or Tangy Potatoes, is a popular Pakistani and Indian side dish that features boiled potatoes cooked in a tangy and spicy sauce. Here’s a recipe for Khatte Aloo:


  • 4-5 medium-sized potatoes, boiled and peeled
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 green chili, chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Salt to taste
  • 2 tbsp oil
  • Fresh coriander leaves for garnish


  1. Cut the boiled potatoes into bite-sized pieces.
  2. Heat oil in a pan over medium heat.
  3. Add the cumin seeds and mustard seeds and let them splutter.
  4. Add the chopped onion and sauté until it is soft and translucent.
  5. Add the chopped tomatoes, green chili, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
  6. Add the potato pieces to the pan and mix well to coat with the masala. Cook for 5-7 minutes, stirring occasionally.
  7. Add a little water if the mixture is too dry. Cover the pan and cook for another 5-7 minutes until the potatoes are tender and cooked through.
  8. Garnish with fresh coriander leaves and serve hot with roti or rice.

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