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