Khasta Aloo Recipe

Khasta Aloo picture


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings5
DishMain Ingredient
Interest Group


 Potatoes/20 - 1 inch size baby potatoes,7 Medium, cubed (Boiled In Their Jackets And Cold, Then Peeled Or Left Whole If They Are Baby Potatoes.)
 Vegetable oil10 Tablespoon
 Ground asafoetida1⁄8 Teaspoon
 Cumin seeds1 Teaspoon
 Coriander powder1 Tablespoon
 Fenugreek seeds12
 Dried hot red peppers3
 Turmeric powder1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon (Or To Taste)
 Lemon juice/Lime juice1 Tablespoon


In a wok, karhai, or 12" pan, heat the oil over medium flame. When very hot, put in first the asafetida, 5 seconds later the cumin seeds, then the mustard seeds and they will start popping and sizzling. Quickly add the red peppers and corriander powder. As soon as the red peppers swell and darken, add the diced potatoes. Fry for 15-20 minutes, until the potatoes are browned unevenly. They will brown on the sides and this is part of the process of cooking this dish. Keep scraping the potatoes off the sies of the wok and mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty on the outside. The potatoes should be soft inside but crusty and brown outside. Squeeze lemon/lime juice over potatoes, and add the salt. Garnish with cilantro.