How to make Khumb Aloo Chettinaad -
Babypotatoes and mushrooms cooked in a gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby potatoes (बेबी आलू), Mushroom (मशरूम)
Cuisine : Chettinad
Course : Main Course Vegetarian
For more recipes related to Khumb Aloo Chettinaad checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Stir Fried Eggplant with Beans Spinach Roulade with White Gravy Selmani (Sindhi) Paneer Bhurji with Parantha - SK Khazana
Khumb Aloo Chettinaad Recipe Card
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.
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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Khumb Aloo Chettinaad Recipe
Baby potatoes 400 grams
Mushroom 400 grams
Oil 4 tablespoons
Whole dry red chillies 5-6
Coconut scraped 1/2 cup
Poppy seeds (khuskhus/posto) 1 1/2 teaspoon
Coriander seeds 3/4 teaspoon
Cumin seeds 1/4 teaspoon
Green cardamoms 2
Cloves 2
Cinnamon 1 inch stick
Star anise 1/4
Fennel seeds (saunf) 1/2 teaspoon
Ginger chopped 1 1/2 inch piece
Garlic chopped 10 cloves
Onion chopped 1 large
Curry leaves 10-12
Tomatoes chopped 3 medium
Red chilli powder 3/4 teaspoon
Turmeric powder 1/4 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 3
Serve hot garnished with coriander leaves and accompanied with boiled rice or parantha.
Nutrition Info
Calories : 1529 Kcal
Carbohydrates : 146.6 gm
Protein : 28.4 gm
Fat : 89.7 gm
Other : Fiber- 28.5gm
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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.
