How to make Chutneywale Aloo -

Small potatoes cooked with green chutney and served garnished with toasted sesame seeds.

This recipe is from the book No Oil Cooking.

Main Ingredients : Baby Potatoes (बेबी आलू), Turmuric Powder

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Chutneywale Aloo checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Aloo Pyaaz Tamatar, Kashmiri Dum Aloo . You can also find more Main Course Vegetarian recipes like Sweet Potato and Rosemary Mash, Sorshe Diye Kundri, Rajma And Soya Keema, Chanar Dalna.

Chutneywale Aloo

Chutneywale Aloo Recipe Card

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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!

 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chutneywale Aloo Recipe

  • Baby Potatoes 40

  • Turmuric Powder roughly chopped 2 bunches

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Fresh mint leaves roughly chopped 1/2 small

  • Green chillies roughly chopped 10-12

  • Garlic roughly chopped 4-6 cloves

  • Ginger roughly chopped 2 inch piece

  • Lemon juice 4 teaspoons

  • Cumin seeds 1 tablespoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Skimmed milk yogurt 1/2 cup

  • Sesame seeds (til) toasted 1 teaspoon

Method

Step 1

Parboil potatoes with salt and one-fourth teaspoon of turmeric powder. Drain, cool and halve without peeling them. For the chutney grind fresh coriander leaves, mint leaves, green chillies, garlic and ginger along with salt and lemon juice to a fine paste.

Step 2

Heat a non-stick pan and dry roast cumin seeds till they give a nice aroma. Add halved potatoes, coriander powder, cumin powder, remaining turmeric powder and mix.

Step 3

Add half a cup of water, cover and cook on low heat till the potatoes are done. Add the chutney, half a cup of water and mix. Adjust salt and simmer for three to four minutes or till the gravy has thickened.

Step 4

Add yogurt and stir. Cook till it comes to a boil and take off the heat. Sprinkle toasted sesame seeds and serve hot.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.