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Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney

blessmyfoodbypayal
Chutney wale aloo recipe is a tongue tickling simple recipe made using baby potatoes and green chutney.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine North Indian
Servings 4

Ingredients
  

FOR BOILING POTATOES

  • 20-22 Baby potatoes
  • 3-4 cup water

FOR CHUTNEY

  • 1/2 Cup coriander leaves/cilantro
  • 1/2 cup mint leaves
  • Salt to taste
  • 1 inch piece of ginger
  • 2 green chillies
  • Juice of 1 lemon
  • 1/4 cup water

FOR COOKING POTATOES

  • potatoes boiled & peeled
  • Chutney
  • 1 tsp Cumin seeds
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tbsp Coriander powder
  • Salt to taste
  • 2 tbsp yoghurt plant based

Instructions
 

BOILING OF POTATOES

  • Add potatoes in pressure cooker.
  • Pour water and put cooker on heat.
  • Let it make 3 whistles.
  • Once done, remove the cooker from heat and let the pressure release.
  • Take the potatoes out of cooker.
  • Peel their skin and keep aside.

MAKING OF CHUTNEY

  • Take all the ingredients mentioned under the head "FOR CHUTNEY" and put in a blender.
  • Blend till a smooth chutney is ready. Keep aside.

COOKING OF POTATOES WITH CHUTNEY

  • Add oil in a pan. We have used mustard oil so it needs to be smoked first. However you can use any oil which you use in your daily cooking.
  • Shallow fry potatoes till they slightly change their colour.
  • Take the potatoes out of pan and keep aside.
  • In the same pan, there must be some oil sitting at the bottom. If you feel it's less, then add more. And if finds it to be in excess, take out the extra.
  • Add cumin seeds and let them splitter.
  • Add chutney and cook it for a minute or two on moderate heat.
  • Now add red chilli powder, turmeric, garam masala, coriander powder and salt.
  • Cook all spices and then add yoghurt.
  • Mix and let yoghurt cook for a minute or two.
  • Add fried potatoes and saute for couple of minutes so that they get well mixed up with chutney.
  • Chutney wale aloo are ready.
  • Enjoy hot with roti or naan.

Notes

  1. Salt is added twice, in chutney as well as in potatoes. So be wise while adding.
  2. If you find the final outcome quite dry, you can add little water.