Aloo chutneywale

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Hard

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Ingredients

How to Make Aloo chutneywale

  • Peel potatoes, wash and make barrel shapes.
  • Heat oil in a wok and deep fry over medium heat until three-fourth cooked and light brown in colour.
  • Remove, cool and scoop out the centre leaving one-fourth inch from the sides.
  • For the filling:
  • Grate paneer.
  • Remove stems, wash slit, deseed and finely chop green chillies.
  • Scrape, wash and finely chop ginger.
  • Crush cashew nuts.
  • Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.
  • For the chutney:
  • Clean and wash coriander and mint leaves.
  • Peel and roughly chop the mangoes.
  • Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.
  • For the gravy: Whisk yoghurt in a bowl.
  • Wash and chop tomatoes.
  • Heat ghee in a utensil, add boiled onion paste, stir over medium heat for 30 seconds, add ginger and garlic paste - dissolved in one-fourth cup of water and stir until the fat separates.
  • Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds.
  • Then add yoghurt and water (approx. 400 ml), bring to a boil, reduce to low heat and simmer until the fat separates.
  • Now add the stuffed potatoes, simmer until cooked.
  • Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil.
  • Adjust seasoning. Do not cover the utensil while cooking.
  • Remove to a dish and serve with roti/naan.