बनारसी खट्टे आलू की नायाब रेसिपी | Khatte Aloo | Banarasi aloo masala | Chef Ranveer Brar

Описание: PAHADI KHATTE ALOO - Aloo like you've possibly never had before..this aloo sabji is straight from the hills :) Try my recipe for Pahadi style Khatte Aloo

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Khatte Aloo
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 3-4

Ingredients
For Boiling Mustard seeds
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
2-3 tbsp Yellow mustard seeds, पीली सरसों के बीज

For Paste
1 tbsp Tender Coriander stems, roughly chopped, धनिये के डंठल
1 inch Ginger (peeled & roughly sliced) अदरक
3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
2-4 no. Garlic cloves, roughly chopped, लहसुन
2-3 tbsp Boiled Yellow mustard seeds, उबले हुए पीली सरसों के बीज

For Potato Marination
8-9 large Potatoes (peeled & cut into half) आलू
¼ cup Mustard oil, सरसों का तेल
½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार

For Frying
½ cup Mustard oil, सरसों का तेल
Marinated potatoes, मैरीनेटेड आलू

For Khatte Aloo
3-4 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल
Prepared paste, तैयार किए हुए पेस्ट
2 large Onions, finely chopped, प्याज
Salt to taste, नमक स्वादअनुसार
1 tsp Sugar (optional) चीनी
1 tsp Turmeric powder, हल्दी पाउडर
1 tbsp Coriander powder, धनिया पाउडर
½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 large Tomatoes, finely chopped, टमाटर
1 cup Water, पानी
Fried Potatoes, तले हुए आलू
1 medium Onion (peeled & cut into quarter) प्याज
1 large Onion (peeled & cut into quarter) प्याज
½ cup Water, पानी
¼ cup Water, पानी
1 ½ tbsp Dry mango powder, आमचूर पाउडर
2 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल
1 tbsp Lemon juice, नींबू का रस
2 tbsp fresh Coriander leaves, roughly chopped, धनिया पत्ता

For Frying Chilli
1 tbsp Remaining mustard oil, बचा हुआ सरसों का तेल
2-3 tbsp Mustard oil, सरसों का तेल
4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

For Garnish
Fried chillies, तली हुई मिर्च
Coriander sprig, धनिया पत्ता

Process
For Boiling Mustard seeds
● In a pan, add water as required, salt to taste, yellow mustard seeds and boil for 4-5 minutes.
● Strain the mustard seeds and transfer it to a bowl.
● Keep it aside for further use.

For Paste
● In a bowl, add tender coriander stems, ginger, green chillies, garlic, boiled yellow mustard seeds.
● Transfer it to a mixer grinder jar and grind it into a smooth paste.
● Keep it aside for further use.

For Potato Marination
● In a bowl, add potatoes, mustard oil, degi red chili powder, salt to taste and mix it well.
● Keep it aside to marinate for a while.

For Frying
● In a kadai or handi, add mustard oil, once it's hot, add marinated potatoes and shallow fry it for a while until half cooked.
● Transfer it to a tray and keep it aside for further use.

For Khatte Aloo
● In a handi, add remaining mustard oil, once it's hot, add prepared paste and saute it for 2-3 minutes.
● Add onions, salt to taste, sugar and saute it until golden in colour.
● Add turmeric powder, coriander powder, degi red chili powder and cook it for a minute.
● Add tomatoes, water and cook it for a while until tomatoes are mushy.
● Add fried potatoes, onions, water to adjust the consistency, cover it with the lid and cook it for 7-8 minutes on medium flames.
● Finish it with dry mango powder, remaining mustard oil, lemon juice, fresh coriander leaves and give it a good mix.
● Transfer it to a serving dish, garnish it with fried chillies and coriander sprig.
● Serve hot with dal rice paratha.

For Frying Chilli
● In a pan, add remaining mustard oil, once it's smoky hot, add dry kashmiri chillies and fry them until crispy in texture.
● Transfer it to a tray and keep it aside for further use.








#khattealoo #alookegutke #ranveerbrar
#aloosabjirecipe #pahadialoo #himachalialoosabji



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