Chutney wale aloo


Ingredients (measuring cup used, 1 cup = 250 ml)
for chutney:
1 cup tightly packed chopped coriander leaves
2 tbsp mint leaves/pudina
½ inch ginger/adrak, chopped or 1 tsp roughly chopped ginger
3 to 4 medium garlic cloves/lahsun or 1 tsp chopped garlic
1 or 2 green chilies, chopped or 1 to 1.5 tsp chopped green chilies
1 to 2 tbsp water for grinding
for pressure cooking potatoes:
250 grams baby potatoes or regular potatoes, about 12 to 15 baby potatoes or 3 to 4 medium potatoes
1.5 cups water for pressure cooking potatoes
1 to 1.5 tbsp oil
½ tsp cumin seeds/jeera
1 tsp sesame seeds/safed til
a pinch of turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder
½ tsp garam masala powder
a pinch of asafoetida/hing (optional)
½ tsp chaat masala powder or add as per taste
½ tbsp lemon juice
1 tbsp chopped coriander leaves for garnish
salt as required
how to make the recipe:
cooking potatoes:
rinse the baby potatoes very well in water. scrub the mud particles if any, while rinsing. pressure cook potatoes for 2 whistles with 1.5 cups water. drain and keep aside. you can also cook the potatoes in a pan.
preparing green chutney:
when the potatoes are cooking, prepare the green chutney. take 1 cup tightly packed chopped coriander leaves, 2 tbsp mint leaves (chopped), ½ inch ginger (chopped), 3 to 4 medium garlic cloves (chopped) 1 or 2 green chilies (chopped). for a spicy taste, add 3 green chilies.
add 1 to 2 tbsp water and grind to a smooth fine consistency. keep the green chutney aside.
preparing chutney wale aloo:
when the potatoes become warm, peel and keep them aside.
in a small frying pan, heat 1 to 1.5 tbsp oil. add cumin seeds and let them splutter.
then add the potatoes.
stir and saute for about two minutes on a low flame. if you want you can lightly saute the potatoes till they become crisp from outside. potatoes can be even fried separately and then mixed with the chutney.
then add 1 tsp sesame seeds. saute for a minute.
now add ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp garam masala powder and a pinch of asafoetida (optional).
mix the spices very well with the rest of the ingredients.
next add the green chutney. switch off the flame and mix the chutney very well, so that the potatoes are coated with the chutney evenly.
now add salt as per taste.
then add ½ tsp chaat masala and ½ tbsp lemon juice. mix very well. instead of lemon juice, you can also add dry mango powder or dry pomegranate powder.
garnish with coriander leaves and serve chutney wale aloo hot or warm as a side starter snack.