Khumb Aloo Chettinaad

Babypotatoes and mushrooms cooked in a gravy This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Baby potatoes, Mushroom
Cuisine Chettinad
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Khumb Aloo Chettinaad

  • 400 grams Baby potatoes
  • 400 grams Mushroom
  • 4 tablespoons Oil
  • 5-6 Whole dry red chillies
  • 1/2 cup Coconut scraped
  • 1 1/2 teaspoon Poppy seeds (khuskhus/posto)
  • 3/4 teaspoon Coriander seeds
  • 1/4 teaspoon Cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • 1 inch stick Cinnamon
  • 1/4 Star anise
  • 1/2 teaspoon Fennel seeds (saunf)
  • 1 1/2 inch piece Ginger chopped
  • 10 cloves Garlic chopped
  • 1 large Onion chopped
  • 10-12 Curry leaves
  • 3 medium Tomatoes chopped
  • 3/4 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped


  1. Heat two tablespoons of oil and roast whole dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind to a paste along with ginger and garlic. Heat the remaining oil in a deep pan and fry the onions till golden. Add curry leaves and the ground paste and sauté for some time.
  2. Add the tomatoes, red chilli powder and turmeric powder. Add baby potatoes and mix. Cook for two minutes and then add mushrooms, one cup of water, lemon juice and salt. Cover and cook till potatoes are done.
  3. Serve hot garnished with coriander leaves and accompanied with boiled rice or parantha.

Nutrition Info

Calories 1529
Carbohydrates 146.6
Protein 28.4
Fat 89.7
Other Fiber Fiber- 28.5gm