Hyderabadi Khatte Aloo Delicious Sour Potatoes Spicy Aloo Curry in Hyderabadi Style

Ingredients

• ¼ cup Oil
• 1 no. Black cardamom, Badi Elaichi
• 4-5 no. Dry kashmiri red chillies (broken into half & seedless)
• 2-3 no. Cloves
• ½ tbsp Cumin seeds
• 2 large Onions, sliced
• Salt to taste
• 1 kg large Potatoes, cut into half
• Salt to taste
• 1 tsp Turmeric powder
• 2 tbsp Degi red chilli powder, Degi Lal Mirch Powder
• Salt to taste
• ½ cup Water
• 1 tsp Ginger Garlic paste
• 1 tbsp Coriander powder
• 2 cup Tamarind water
• 2-3 heaped tbsp Prepared paste & 2-3 tbsp water
• 1 tbsp Tender coriander stems, finely chopped
• 1 tsp Jaggery
• 2 tbsp Sugar
• 1 tbsp Ghee
• ⅓ cup Peanuts
• Salt to taste
• ¼ cup White sesame seeds
• Coriander sprig, coriander leaves

Steps

1. In a handi, add oil, once it’s hot, add black cardamom, dry kashmiri red chillies, cloves, cumin seeds and let it splutter well.
2. Add onions, salt to taste and saute it for 2-3 minutes until it’s translucent.
3. Add potatoes, salt to taste, turmeric powder, degi red chili powder, salt to taste and cook it for a minute.
4. Add water, ginger garlic paste, cover it with a lid and cook it for 7-8 minutes until potatoes are 80% cooked.
5. Add coriander powder, tamarind water, prepared paste & water and let it cook well.
6. Finish it with tender coriander stems, jaggery, sugar, ghee and give it a good mix.
7. Transfer it to a serving dish and garnish it with coriander sprig.
8. Serve hot with roti.
9. In a pan, add peanuts, salt to taste and roast them for 2-3 minutes.
10. Add white sesame seeds and roast it for a minute.
11. Transfer it to a mixer grinder jar and grind it into a coarse paste.
12. Keep it aside for further use.