Chutney Wale Aloo Spicy Potatoes with Green Chutney Spicy Aloo Fry Green Chutney

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Ingredients

  • 1 tbsp Ghee
  • ½ tbsp Oil
  • ½ tsp Cumin seeds
  • ¼ tsp Fenugreek seeds, methi dana
  • ¼ tsp Fennel seeds
  • 1 inch Ginger (peeled & roughly chopped) Ginger
  • 2 Green chillies (less spicy & slit into half)
  • 600 g Baby potatoes, peeled
  • Salt to taste
  • 1 ¼ cup Curd, beaten, curd (yogurt)
  • 1 cup Water
  • Salt to taste
  • Prepared Green Chutney
  • Salt to taste
  • ½ tsp Sugar (optional) Sugar
  • ¼ tsp Dry mango powder, amchur (dry mango powder) powder
  • 1 tbsp Ghee
  • 6-7 Green chillies, less spicy
  • ⅓ cup fresh Mint leaves, roughly torn, Pudina Patta
  • 1 cup fresh Coriander leaves, roughly torn
  • ½ inch Ginger (peeled & sliced)
  • 10-12 Cashew nuts
  • 2 tbsp Black peppercorns
  • 1 tbsp White sesame seeds
  • ½ tbsp Flax seeds
  • Salt to taste
  • ½ tsp Prepared Masala, Prepared Masala
  • 1 tsp Toasted Flax seeds
  • Coriander sprig, coriander leaves

Steps

  1. 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.
  2. Add ginger, green chillies and sauté well. Add baby potatoes and toss it on medium flame for a while.
  3. Add salt to taste, cover it with the lid and let it cook for 2-3 minutes.
  4. Add curd and cook it on medium flame until thickens or until the water from the curd is evaporated.
  5. Add water, cover it with the lid and cook for 2-4 minutes.
  6. Add green chutney, sugar, salt to taste, dry mango powder and mix well.
  7. Finish it with ghee and transfer it into a serving bowl.
  8. Garnish it with prepared masala, toasted flax seeds and coriander sprig.
  9. Serve hot with roti.
  10. In a bowl, add green chillies, mint leaves, coriander leaves, ginger, and cashew nuts.
  11. Transfer it to a grinder jar and grind into a smooth paste.
  12. Keep aside for further use.
  13. In a pan, add black peppercorns, white sesame seeds, flax seeds, salt to taste and dry roast it on medium flame.
  14. Transfer it to a grinder jar and grind into a fine powder.
  15. Keep aside for further use.