Chutney Wale Aloo
Potatoes Cooked in spicy and tangy green chutney and spices. Perfect for starters and snacks or to be served as side dish with any bread of your choice.
Potato Boiling Time
Side Dish, Starters
Indian, North Indian
National Potato Day, Potato Snack Recipes
or 2 Large potatoes
For Green Chutney
Fresh Cilantro Leaves
Fresh Mint Leaves
Fresh Ginger Piece(small)
For Tempering Potatoes
Red Chilli Powder
adjust as per your preference
Dry Mango Powder/Amchur
Wash potatoes nicely and boil it in pressure cooker or in open pan. I boil potatoes in stove-top pressure cooker, till one whistle, then let the pressure go on it's own.
Make green chutney. For that grind all the ingredients under chutney section. Adjust green chillies level in chutney as per your heat tolerance.
To boil in pan, add enough water, and boil potatoes till soft and skin starts to come out. Use a tooth pick or fork to check whether the potatoes are done.
Make Green Chutney
Grind all the ingredients under the chutney section to a smooth paste. Add 1-2 tbsp of water if required.
Wash Mint and cilantro/coriander leaves very nicely. Take out the thick stem only keep the tender ones with the leaves.
In a non-stick pan r kadhai, add oil.
Once the oil is hot enough, add cumin seeds.
When seeds crackle, add boiled potatoes and saute for 1-2 minutes.
Add all the powder spices under spices section, except dry mango powder.
Cook for 2 minutes, keep sauteing potatoes. After 2-3 minutes switch off the flame.
Add chutney, as required and dry mango powder and mix it well with potatoes.
Add tamarind chutney and mix well. This is optional, I like to add it as it gives a tangy and a bit sweet taste to potatoes.
Squeeze some lemon/lime juice and serve hot as starter or with fresh hot chapatis or any bread of your choice.
The potatoes used for the dish should not be over boiled, as the dish won't taste good with over soft potatoes.