Chutneywale Aloo – Tangy Potatoes

This tangy potatoes with the zing of chutney could be the best companion to any kind of Indian bread! Added extra crunch with toasted sesame seeds!
 
AlooChutney1-1Some days seem to be very lazy. I don’t feel like doing anything.

And with my mom-in-law around, I don’t have to worry about the menus for lunch and dinner. She is an awesome cook and I take a free ride! I was working from home today but with not much left to be done, I thought of overcoming my laziness and create something interesting. Off course I meant cooking!

This is my best therapy whatsoever! Though I love to cook non-veg mostly, but right now my pantry was not housing any poultry or red meat and I was not in a mood to cook fish. So surfing through my cookbook collection and wondering what to pick, this is what drew my attention.

Lately, I have my new-found love in mint chutney and this dish is all about that. At my parents’ house in Kolkata, I had never even seen a mint leaf and now I have just fell for it! This dish is quite quick and simple and the chutney taste will just knock you out!

Oh, at least it has knocked me out! Give it a try!

Adapted from Sanjeev Kapoor’s recipe.

AlooChutney2-

Chutneywale Aloo - Tangy Potatoes
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4 servings
Ingredients
  • Potatoes – 3 medium to large
  • Fresh coriander leaves – 1 cup
  • Fresh mint leaves – ¾th cup
  • Green chilli – 1 or 2
  • Ginger – 2 inch
  • Garlic – 5 to 6 cloves
  • Juice of 1 lemon
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 2 tsp
  • Whole cumin – 1 tsp
  • Sesame seeds – 1 tsp
  • Yogurt – ¼th cup
  • Oil – 2 tbsp
  • Salt to taste
Instructions
  1. Cut the potatoes in medium sized cubes. You can very well use the baby potatoes. Just half them and use.
  2. Boil water in a sauce pan with salt and ¼th tsp turmeric powder.
  3. Add the potato cubes and simmer for 10-15 minutes until the potatoes are semi-soft.
  4. Remove from fire and drain. Keep aside.
  5. In a grinder, make a smooth paste of coriander leaves, mint leaves, green chillies, ginger, garlic, lemon juice and salt. Add little water if required.
  6. Heat 2 tbsp oil in a non-stick pan.
  7. Add the potato cubes and saute for a minute.
  8. Add cumin powder, coriander powder and remaining turmeric powder. Stir well.
  9. When the water separates from the spices, add the green chutney with 1 cup of water.
  10. Bring it to boil. Check the seasoning. Add salt if required.
  11. Simmer for 5 minutes or till the potatoes are cooked through.
  12. Whisk the yogurt in a bowl and add slowly to the pan stirring continuously to ensure that it doesn’t curdles.
  13. Cook till the gravy thickens as per your desired consistency.
  14. In the mean time, dry roast the whole cumin seeds on a tawa till it changes color and gives out a nice aroma.
  15. Grind these roasted cumin seeds on a mortar.
  16. When the potato gravy is thick enough, sprinkle this roasted cumin powder thoroughly and remove the pan from heat. Cover and keep for 15 minutes to allow the aroma to be absorbed.
  17. Dry roast the sesame seeds on the tawa and before serving sprinkle them on the potatoes.
  18. Serve hot with roti or parantha!

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