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

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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 Sev ki Sabzi, Methi Begun, Aloo ki Sabzi, Spinach Gnocchi in Cheese Garlic Sauce.

Khumb Aloo Chettinaad

Khumb Aloo Chettinaad 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 : 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.

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MasterChef Sanjeev Kapoor

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.