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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.



     

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