Chutney Wale Aloo | Indian Spiced Tangy Potatoes
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  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!
Recipe by Flavor Quotient at