Hare Chutney wale Aloo or Potatoes cooked with green chutney

 

This Chutney Wale Aloo is a very popular dish from the North Indian food palate. I became familiar to this dish from a North Indian friend of mine but I completely forgot about this dish. Thanks to my spice-loved taste bud which becomes spicier on the onset of Winter and I start searching for something tangy, something spicy to satisfy my taste bud. Few weeks back when I was craving for something tangy and spicy, this dish suddenly clicked my mind and my dinner menu was immediately decided. I cooked and clicked to share this yummy dish with you all................
This is served as a starter snack, also can be served as a side dish on dinner or lunch menu with roti or chapatis. This is dry dish and taste really great with some dal and chapati or just enjoy as it is.This potato dish is usually made with baby potatoes but you can also use regular potatoes.

The chutney is referred here is the usual green chutney we serve with any snacks that is made with fresh coriander and mint leaves. This humble green chutney with winter special fresh coriander and mint leaves take this dish to a new level of taste and it will definitely satisfy your taste bud if you love spicy food and will surely bring a welcome change to your tongue/taste bud.
This is also a no onion-no garlic recipe which you can have on your fasting day.

Here goes the quick recipe.............

You Need ::                                               Print Recipe
Baby Potatoes : 12-15 or regular potatoes : 3-4, medium
For chutney :
Fresh coriander Leaves(dhania patta) : 1 cup, finely chopped
Fresh mint leaves(pudina patta) : 10-12 nos.
Green chilli : 2
Garlic cloves : 3-4 big
Ginger : 1(1/2")
Salt
For cooking :
Cumin seeds : 1 tsp.
Asofoetida(hing) : a pinch
Turmeric powder : 1 tsp.
Red Chilli Powder : 1 tsp.
Coriander powder : 1 tsp.
Chat Masala Powder : 1/2-1 tsp. or add as per taste
Lemon juice : 1 tsp.
Sugar : a pinch
Salt to taste
Oil : 2 tblsp.

How To :

• Peel the potatoes, cut into medium to big chunks. Boil the potatoes till they are just done. Do not over cook them. Make a fine paste(chutney) using the ingredients listed under " For Chutney". You can use very little water is needed. Keep aside the chutney.

 

• Now heat 1 tblsp. oil in a pan, shallow fry the potatoes with salt till they are golden brown from all sides. Remove when done.

 

• Heat 1 more tblsp. oil in the same pan, temper the oil with cumin seeds and hing. Immediately add green chutney and all the spice powders in the pan. Also add the fried potatoes and mix with the chutney.
• Add 1/2 a cup of water and let it cook for 4-5 minutes in medium heat. Add salt to taste. When water almost evaporates, add sugar, chat masala and lemon juice.
• Evaporate all the moisture from the pan and remove from heat when chutney nicely coats all the potatoes. 
• Sprinkle some extra finely chopped coriander leaves and serve. 

Serve with Paratha or roti or naan, I served it with stuffed Green pea paratha. You can make these paratha following my this post - Karaishutir kachori(Green pea stuffed Puri)