Follow these steps for perfect results
baby potatoes
boiled and peeled
coriander seeds
cumin seeds
fennel seeds
whole black peppercorns
dry red chilies
oil
ginger garlic paste
tamarind paste
sugar
water
salt
to taste
fresh coriander leaves
chopped
Heat a pan and dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies for 30 seconds.
Let the roasted spices cool and grind them into a fine powder.
Heat oil in a pan.
Add a pinch of asafoetida (hing) and sauté for 15 seconds.
Add ginger-garlic paste and sauté for 1 minute.
Add boiled and peeled baby potatoes and cook until golden brown.
Mix tamarind paste and sugar in water and add it to the pan.
Cook for 1 minute.
Add salt and the ground spice mixture.
Mix well and cook for 2 minutes.
Garnish with fresh coriander leaves and serve hot.
Serve Chatpata Aloo with Palak Dal and Phulka for lunch.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
Roasting the spices enhances their flavor.
Adding a pinch of asafoetida adds a unique aroma and taste.
Everything you need to know before you start
10 mins
Can be made ahead and reheated.
Garnish with fresh coriander leaves and serve hot.
Serve as a side dish with Indian bread (roti/phulka) and dal.
Serve as a snack or appetizer.
Pairs well with the spicy flavors.
Discover the story behind this recipe
Commonly made in North Indian households as a side dish.
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