Website of the Year India 2016



Aloo chutneywale Recipe

Aloo chutneywale is a popular Indian Side Dish
Author :
 
On :
Tuesday, 26 April, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 750 gms - potatoes, medium size
  • groundnut oil for frying
  • For the filling:
  • 125 gms. Paneer
  • 4 Green chillies
  • 10 Cashewnuts
  • salt to taste
  • 1 inch Ginger
  • For the chutney:
  • 2&1/2 cups - Coriander leaves
  • 30 gms. raw mangoes
  • 1&1/4 cups - Mint leaves
  • For the gravy:
  • 1/2 cup - Ghee
  • 1/2 cup - boiled Onion paste
  • 4 tsp - Ginger paste
  • 2 tsp - Garlic paste
  • 1&3/4 tsp - Cumin seeds
  • 1 tsp - Red Chilli powder
  • 1 1/3 - cup Yoghurt
  • 1/2 cup - Tomatoes
  • 3 tbsp - Cashewnut paste
  • 2 tsp - Garam Masala
  • salt to taste
  • How to Make Aloo chutneywale:

    1. Peel potatoes, wash and make barrel shapes.
    2. Heat oil in a wok and deep fry over medium heat until three-fourth cooked and light brown in colour.
    3. Remove, cool and scoop out the centre leaving one-fourth inch from the sides.
    4. For the filling:
    5. Grate paneer.
    6. Remove stems, wash slit, deseed and finely chop green chillies.
    7. Scrape, wash and finely chop ginger.
    8. Crush cashew nuts.
    9. Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.
    10. For the chutney:
    11. Clean and wash coriander and mint leaves.
    12. Peel and roughly chop the mangoes.
    13. Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.
    14. For the gravy: Whisk yoghurt in a bowl.
    15. Wash and chop tomatoes.
    16. 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.
    17. Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds.
    18. Then add yoghurt and water (approx. 400 ml), bring to a boil, reduce to low heat and simmer until the fat separates.
    19. Now add the stuffed potatoes, simmer until cooked.
    20. Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil.
    21. Adjust seasoning. Do not cover the utensil while cooking.
    22. Remove to a dish and serve with roti/naan.





     

    Bawarchi of the Week

    Apoorv Bhatt

    Apoorv Bhatt

    With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.

    know more