16 Sep Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney
Posted at 14:19hin Glutenfree Recipes, Main Course, No onion no garlic recipes, Vegan Recipes by blessmyfoodbypayal50 Comments
0 Likes
Jump to Recipe Print Recipe
Last Updated on May 8, 2021 by blessmyfoodbypayal
Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney with step wise pictorial and video recipe.
WHAT IS CHUTNEY
Originated in India, chutney is a condiment or sauce made with fresh and ingredients blended into a paste along with herbs and spices, giving a sweet or savoury taste.
Chutney appears as a dip and it’s variety is endless varying from fresh vegetables to green leafy to fruits and nuts.
Sometimes it involves cooking but mostly it is no cook recipe.
GREEN CHUTNEY
As earlier said, the varieties of chutneys are endless and here in this recipe, we are using fresh coriander and mint leaves to make the green chutney, turning out to be green in colour.
ABOUT THIS RECIPE
This north indian recipe is a combination of green chutney with boiled baby potatoes cooked with few spices making a delish meal, which you once try, will carve for more.
FAQ’S
CAN BIG SIZED POTATOES BE USED ?
Yes, you can use big potatoes but you need to cut them in reasonable sized pieces before frying. So no issues, if you don’t own baby potatoes.
Though baby potatoes looks more appealing while serving.
CAN I USE ONION AND GARLIC ?
You can comfortably add both but prefer to add them while making chutney.
IS FRYING POTATOES NECESSARY ?
Frying potatoes will add crunch to the dish making it more tasty. However you can skip this step but it will certainly affect the performance of dish.
WHAT IF I AM NOT VEGAN ?
The only ingredient in the recipe which can be vegan or non vegan is curd/yoghurt.
If you are not vegan, then you can comfortably replace plant based yoghurt with the dairy one.
WHAT IF I DON’T HAVE YOGHURT?
In case you don’t have an access to yoghurt, you can skip adding it at all.
Yoghurt here helps in cutting the sharpness of chutney and balances the flavours. So adding it will be recommended, though not will all strictness.
HOW TO SERVE ?
This recipe is so versatile and can be served in many ways.
One, you can serve it as a starter in any kitty or potluck.
Second, it can be eaten as a dry vegetable/curry with roti/flatbread or naan.
Third, if you enhance the quantity of water and yoghurt in the recipe and keep it light watery, you can enjoy it with plain steamed rice too.
Also see recipes using baby potatoes
- Cajun potatoes with mayonnaise recipe
- Kashmiri dum aloo recipe
Here are more of the starter recipes
- Masala sweet corn recipe
- Malai soya chaap recipe
- Chilli soya chaap
And few of the dry sabji recipes
- Arbi ki sukhi Sabzi
- Muli ki sabzi recipe
- mushroom do pyaza
Step wise pictorial recipe
BOILING OF POTATOES
- Add potatoes in pressure cooker.
- Pour water and put cooker on heat.
- Let it make 3 whistles.
- Once done, remove the cooker from heat and let the pressure release.
- Take the potatoes out of cooker.
- Peel their skin and keep aside.
MAKING OF CHUTNEY
- Take all the ingredients mentioned under the head “FOR CHUTNEY” and put in a blender.
- Blend till a smooth chutney is ready. Keep aside.
COOKING OF POTATOES WITH CHUTNEY
- Add oil in a pan. We have used mustard oil so it needs to be smoked first. However you can use any oil which you use in your daily cooking.
- Shallow fry potatoes till they slightly change their colour.
- Take the potatoes out of pan and keep aside.
- In the same pan, there must be some oil sitting at the bottom. If you feel it’s less, then add more. And if finds it to be in excess, take out the extra.
- Add cumin seeds and let them splitter.
- Add chutney and cook it for a minute or two on moderate heat.
- Now add red chilli powder, turmeric, garam masala, coriander powder and salt.
- Cook all spices and then add yoghurt.
- Mix and let yoghurt cook for a minute or two.
- Add fried potatoes and saute for couple of minutes so that they get well mixed up with chutney.
- Chutney wale aloo are ready.
Enjoy hot with roti or naan.
NOTES
- Salt is added twice, in chutney as well as in potatoes. So be wise while adding.
- If you find the final outcome quite dry, you can add little water.
Chutney wale aloo recipe – recipe card
Chutney wale aloo recipe | chutney ke aloo | baby potatoes with green chutney
blessmyfoodbypayal
Chutney wale aloo recipe is a tongue tickling simple recipe made using baby potatoes and green chutney.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Snack
Cuisine North Indian
Servings 4
Ingredients
FOR BOILING POTATOES
- 20-22 Baby potatoes
- 3-4 cup water
FOR CHUTNEY
- 1/2 Cup coriander leaves/cilantro
- 1/2 cup mint leaves
- Salt to taste
- 1 inch piece of ginger
- 2 green chillies
- Juice of 1 lemon
- 1/4 cup water
FOR COOKING POTATOES
- potatoes boiled & peeled
- Chutney
- 1 tsp Cumin seeds
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric
- 1 tsp Garam masala
- 1 tbsp Coriander powder
- Salt to taste
- 2 tbsp yoghurt plant based
Instructions
BOILING OF POTATOES
Add potatoes in pressure cooker.
Pour water and put cooker on heat.
Let it make 3 whistles.
Once done, remove the cooker from heat and let the pressure release.
Take the potatoes out of cooker.
Peel their skin and keep aside.
MAKING OF CHUTNEY
Take all the ingredients mentioned under the head "FOR CHUTNEY" and put in a blender.
Blend till a smooth chutney is ready. Keep aside.
COOKING OF POTATOES WITH CHUTNEY
Add oil in a pan. We have used mustard oil so it needs to be smoked first. However you can use any oil which you use in your daily cooking.
Shallow fry potatoes till they slightly change their colour.
Take the potatoes out of pan and keep aside.
In the same pan, there must be some oil sitting at the bottom. If you feel it's less, then add more. And if finds it to be in excess, take out the extra.
Add cumin seeds and let them splitter.
Add chutney and cook it for a minute or two on moderate heat.
Now add red chilli powder, turmeric, garam masala, coriander powder and salt.
Cook all spices and then add yoghurt.
Mix and let yoghurt cook for a minute or two.
Add fried potatoes and saute for couple of minutes so that they get well mixed up with chutney.
Chutney wale aloo are ready.
Enjoy hot with roti or naan.
Notes
- Salt is added twice, in chutney as well as in potatoes. So be wise while adding.
- If you find the final outcome quite dry, you can add little water.
More from the site
- dahi wale aloo ki sabzi
- Okra stir fry indian recipe – bhindi masala recipe
- Biscuits recipe with desi ghee residue
- Red sauce pasta without vegetables
- pizza sauce recipe | homemade pizza sauce | how to make pizza sauce at home
- farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori
- apple chutney | apple chutney recipe | how to make apple chutney at home
- walnut chutney | walnut chutney recipe indian
- Dalia Ladoo | Broken Wheat Ladoo
- aloo tikki recipe | how to make aloo tikki
Tags:
aloo chutney wala recipe, aloo ki sabzi, aloo recipe, aloo sabzi, chutney, chutney (consumer product), chutney wale aloo, chutney wale aloo recipe, dhaniya aloo recipe, dhaniya aloo recipe in hindi, dhaniya chutney aloo, dhaniya ke aloo, dhaniya wale aloo recipe, dum aloo chutney wala, gluten free potatoes, green chutney aloo recipe, how to make aloo chutney wala, how to make chutney wale aloo, indian recipes, potato, potato chutney, potato chutney recipe, vegan potato curry