cilantro · coriander · coriander seed · cumin · dairy free · Indian · lemon · lemon juice · medium · ovo vegetarian · potato · red chilli · salt · side dish · spice blend · sugar · sweetener · turmeric · Uncategorized · vegan · vegetarian

Khatta Mitha Aloo

  • Servings: 2-serving
  • Difficulty: medium
  • Print

Khatta Mitha Aloo Recipe by Jagruti Vedamati


  • Cuisine: indian
  • Course: side dish
  • Cooking Time: 30 mins


2 Tablespoons Oil
6 medium sized Potatoes
1/2 Tablespoon Whole coriander seeds
For spice mix:
1 Tablespoon Coriander powder
1 Tablespoon Red Chilli powder
1/2 Tablespoon Turmeric Powder
1/2 Tablespoon Cumin powder
1/2 Tablespoon Sugar
to taste Salt
1 Tablespoon Lemon juice
Chopped cilantro for garnish (Optional)


  1. Par boil the potatoes, they should be firm. I do it in the microwave and it takes ~ 7 minutes to par boil halved potatoes.The potatoes will cook further in the oil with the spice mixture.
  2. Mix all the dry spices in about 1/4th C water and keep aside.
  3. Heat up the oil in a pan and stir in the whole coriander seeds till fragrant.Then pour the spice mixture to the oil and stir till the oil floats on top. Add in more water if required, so that there’s some sauce in the pan.

  1. Add in par boiled potatoes,lemon juice and mix well.Cook for 4-5 minutes on high.Sprinkle finely chopped cilantro as garnish.

Serve hot with luchi.


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