Chutney Wale Aloo हरी चटनी के चटपटे आलू spicy Aloo fry Green chutney

What would our cuisine be without chutneys right? And they are so versatile, we can use them in any way, for eg, with Aloo ki Sabji too

30-35 minutes
2-4
Indian
Chutney Wale Aloo हरी चटनी के चटपटे आलू spicy Aloo fry Green chutney Recipe - Ranveer Brar

Ingredients

For Chutney Wale Aloo

1 tbsp Ghee, घी

½ tbsp Oil, तेल

½ tsp Cumin seeds, जीरा

¼ tsp Fenugreek seeds, मेथी दाना

¼ tsp Fennel seeds, सौंफ

1 inch Ginger (peeled & roughly chopped) अदरक

2 Green chillies (less spicy & slit into half) हरी मिर्च

600 gms Baby potatoes, peeled, छोटे आलू

Salt to taste, नमक स्वादअनुसार

1 ¼ cup Curd, beaten, दही

1 cup Water, पानी

Salt to taste, नमक स्वादअनुसार

Prepared Green Chutney, तैयार की हुई हरी चटनी

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar (optional) चीनी

¼ tsp Dry mango powder, अमचूर पाउडर

1 tbsp Ghee, घी

 

For Green Chutney

6-7 Green chillies, less spicy, हरी मिर्च

⅓ cup fresh Mint leaves, roughly torn, पुदीना पत्ता

1 cup fresh Coriander leaves, roughly torn, धनिया पत्ता

½ inch Ginger ( peeled & sliced) अदरक

10-12 Cashew nuts, काजू

 

For Masala

2 tbsp Black peppercorns, काली मिर्च के दाने

1 tbsp White sesame seeds, सफेद तिल

½ tbsp Flax seeds, अलसी

Salt to taste, नमक स्वादअनुसार

 

For Garnish

½ tsp Prepared Masala, तयार किया हुआ मसाला

1 tsp Toasted Flax seeds, अलसी

Coriander sprig, धनिया पत्ता

Process

For Chutney Wale Aloo

  • In a heavy bottom pot, add ghee and oil. Once it’s hot, add cumin seeds, fenugreek seeds, fennel seeds and let it splutter well.
  • Add ginger, green chillies and sauté well. Add baby potatoes and toss it on medium flame for a while.
  • Add salt to taste, cover it with the lid and let it cook for 2-3 minutes.
  • Add curd and cook it on medium flame until thickens or until the water from the curd is evaporated.
  • Add water, cover it with the lid and cook for 2-4 minutes.
  • Add green chutney, sugar, salt to taste, dry mango powder and mix well.
  • Finish it with ghee and transfer it into a serving bowl.
  • Garnish it with prepared masala, toasted flax seeds and coriander sprig.
  • Serve hot with roti.

 

For Green Chutney

  • In a bowl, add green chillies, mint leaves, coriander leaves, ginger, and cashew nuts.
  • Transfer it to a grinder jar and grind into a smooth paste.
  • Keep aside for further use.

 

For Masala

  • In a pan, add black peppercorns, white sesame seeds, flax seeds, salt to taste and dry roast it on medium flame.
  • Transfer it to a grinder jar and grind into a fine powder.
  • Keep aside for further use.

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