Khatte aloo

Khatte aloo is a traditional vegetable dish originating from North India. Although there are many variations, the dish is usually made with a combination of potatoes (cut into bite-sized pieces), ginger, hot peppers, amchur, fenugreek, cloves, coriander, turmeric, chili powder, cumin, asafoetida, mustard oil, and salt. The asafoetida and cumin are fried in oil over medium heat, and then mixed with the potatoes and chili powder. The mixture is stir-fried for a minute or two and the rest of the ingredients are then added to the pan (except the amchur). The dish is stir-fried, covered with water, the heat is reduced to medium, and khatte aloo is simmered for about fifteen minutes before the amchur is stirred in. These sour potatoes are typically served with steamed rice or chapati on the side.