How to make Chatpata Masala Aloo -
Chatpate Aloo or spicy stir-fry potatoes is a tangy and delicious spicy dish. These Stir-fried potatoes with green chili and tamarind give a very unique flavor and can be served as a delicious appetizer or you can serve them as a side dish with
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (chhote aloo), Kokum petals (कोकम की पँखड़ियाँ)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Chatpata Masala Aloo checkout Benarasi Dum Aloo. You can also find more Main Course Vegetarian recipes like Beetroot Ravioli Mixed Kathol Tendlya Butti Bharwan Arbi
Chatpata Masala Aloo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chatpata Masala Aloo Recipe
Baby potatoes (chhote aloo) boiled and peeled 20-25
Kokum petals soaked 10-12
Garlic 10-15 cloves
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Curry leaves 10-15
Asafoetida 1 pinch
Salt to taste
Red chilli powder 1 teaspoon
Fresh coriander leaves for garnishing
Method
Step 1
Put kokum pieces into a mixer jar and grind into a fine paste.
Step 2
Pound garlic cloves in a mortar with a pestle. Poke holes in the potatoes with a fork.
Step 3
Heat oil in a non-stick pan, add mustard seeds, curry leaves, asafoetida and crushed garlic. Mix and saute till garlic turns golden. Add potatoes, mix and sauté for 2 minutes. Add salt and red chilli powder, mix well. Add ¼ cup water and mix. Cover and cook for 5-8 minutes. Add 1 tbsp kokum paste and mix well.
Step 4
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
