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
Chutneywale Aloo 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.
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!
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!
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 Batatachi Sookhi Bhaji , Gavar Aloo ki Sabzi, Vegetables In Thai Red Curry, Swadisht Karele.
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.
