How to make Khatte Meethe Aloo - Sour and sweet potatoes are absolutely delicious.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Tamrind paste

Cuisine : Karnataka

Course : Main Course Vegetarian

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Khatte Meethe Aloo Recipe Card

Khatte Meethe Aloo

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Khatte Meethe Aloo checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Paneer Pasanda, Sai Bhaji, Soya Kofta Curry, Jackfruit Kerala Curry.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Khatte Meethe Aloo Recipe

  • Potatoes boiled and peeled 500 grams

  • Tamrind paste 2 teaspoons

  • Jaggery (gur) grated 2 teaspoons

  • Onions 2 medium

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies halved 3-4

  • Ginger paste 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Black salt (kala namak) 1/4 teaspoon

  • Fresh coriander 1 sprig


Step 1

Heat oil in a non stick pan. Finely chop onions. Add cumin seeds, dried red chillies and onions to the hot oil and saute for 1 minute.

Step 2

Add ginger paste, turmeric powder, coriander powder and saute for 1 minute more. Add potatoes and mix well. Add ¼ cup water and mix. Add salt, red chilli powder, black salt, tamarind paste and ¼ cup water and mix.

Step 3

Add jaggery and mix well. Cook for 3-4 minutes or till the potatoes are well coated with the masala. Garnish with coriander sprig and serve hot.