Chutneywale Aloo

Baby potatoes steeped in fresh coriander chutney This recipe has featured on the show Khanakhazana.

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Chutneywale Aloo
Main Ingredients Baby Potatoes, Fresh Coriander Leaves
Cuisine Uttar Pradesh
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chutneywale Aloo

  • 40 Baby Potatoes
  • 1 cup Fresh Coriander Leaves chopped
  • 1/4 cup Fresh mint leaves chopped
  • 10-12 Green chillies chopped
  • 2 inch piece Ginger chopped
  • 4-6 cloves Garlic chopped
  • 4 teaspoons Lemon juice
  • 2 teaspoons Cumin seeds
  • 2 teaspoons Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 cup Skimmed milk yogurt
  • to taste Salt
  • 1/4 teaspoon Garam masala powder
  • 1 teaspoon Sesame seeds (til) toasted


  1. Boil the potatoes. Drain and cool. Halve them without peeling.
  2. For the chutney, grind together coriander leaves, mint leaves, green chillies, ginger and garlic to make a fine paste. Add lemon juice and mix.
  3. Heat a non stick pan. Add cumin seeds and roast till it begins to change colour. Add coriander powder, turmeric powder and continue to roast. Add green chutney and mix. Add potatoes, yogurt, salt and mix.
  4. Cover and cook on medium heat for eight to ten minutes. Add garam masala powder and mix. Dry roast sesame seeds and sprinkle over the potatoes. Serve hot.

Nutrition Info

Calories 155.1
Carbohydrates 25.3
Protein 4.1
Fat 4.21
Other Fiber 0.54