Aloo Chutneywale


Extraordinary dishes prepared with ordinary vegetables!!

Potatoes stuffed with paneer and cooked in a tangy chutney gravy, sure to leave your palates tingling!

Clean the potatoes and trim the sides to make barrel shapes.  Scoop out the centre to form a hollow leaving  ¼ inch around.  Deep fry in oil till light brown.

Grate paneer and mix with the chopped chillies and cashewnut pieces.  Stuff the potatoes with this filling.  Keep aside.

Grind the chutney ingredients to a paste.  Whisk yogurt in a bowl.  Wash and chop tomatoes. Heat ghee in a vessel, add cumin and finely chopped onions or the ½ cup boiled onion paste and sauté for a minute.  Boiled onion paste will give you a smoother gravy.  Add the ginger garlic paste with ¼ cup water and stir till fat leaves the masala.  Add the chutney masala and red chilli powder, sauté for few seconds.  Add yogurt and 1 cup water, mix, bring to a boil, reduce heat to low and simmer till fat leaves the masala. 

Add the whole stuffed potatoes and simmer for few minutes until fully cooked.  Add tomatoes and simmer for a minute, add cashewnut paste and stir carefully.  Sprinkle the garam masala and bring to a boil.

Aloo Chutneywale

  • Servings: 6
  • Difficulty: Average
  • Print

Ingredients

  • 6 medium potatoes
  • Oil for frying

Filling

Chutney

  • 2 cups coriander leaves
  • 1 cup mint leaves
  • ¼ cup raw mango or 2 tbsp. lemon juice

Gravy

  • 2 tbsp. ghee
  • 2 medium onions, chopped finely or ½ cup boiled onion paste – To make boiled onion paste: Peel, wash and roughly chop onions.  Place in a vessel, add 1 bay leaf, 1 black cardamom and ½ cup water.  Bring to  boil and cook on low till onions are transparent and liquid has evaporated. Grind to a paste.
  • 2 tbsp. ginger garlic paste
  • 1 tsp. cumin
  • 1 tsp. red chilli powder
  • 1 cup yogurt
  • ½ cup tomatoes
  • 3 tbsp. cashewnut paste – To make cashewnut paste:  Soak the cashewnuts in water for 30 minutes and grind to a paste.
  • 2 tsp. garam masala
  • Salt

Method

  1. Wash the potatoes and trim the sides to make barrel shapes. 
  2. Scoop out the centre to form a hollow leaving  ¼ inch around. 
  3. Deep fry in oil till light brown.
  4. Mash the paneer and mix with the chopped chillies and cashewnut pieces. 
  5. Stuff the potatoes with this filling.  Keep aside.
  6. Grind the chutney ingredients to a paste. 
  7. Whisk yogurt in a bowl. 
  8. Wash and chop tomatoes.
  9. Heat ghee in a vessel, add cumin and finely chopped onions or the ½ cup boiled onion paste and sauté for a minute.  Boiled onion paste will give you a smoother gravy. 
  10. Add the ginger garlic paste with ¼ cup water and stir till fat begins to separate. 
  11. Add the chutney masala and red chilli powder, sauté for few seconds. 
  12. Add yogurt and 1 cup water, mix, bring to a boil, reduce heat to low and simmer till fat leaves the masala. 
  13. Add the whole stuffed potatoes and simmer for few minutes until fully cooked. 
  14. Add tomatoes and simmer for a minute, add cashewnut paste and stir carefully. 
  15. Sprinkle the garam masala powder and bring to a boil.
  16. Adjust seasoning.  Cook in and open vessel, do not cover. 
  17. To serve, cut the potatoes carefully in half to reveal the stuffing.
  18. Serve with any Indian bread of your choice.

Extraordinary dishes prepared with ordinary vegetables. Also check out Musallam Phool Gobi & Imam Bayildi.

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