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Chutneywale Aloo | Baby Potatoes in Coriander + Mint Gravy
Aruna
Aloo Chutneywale is a wonderful spicy vegetarian Awadhi dish of fried baby potatoes in a spicy coriander and mint gravy.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Accompaniment, Side Dish, Sides
Cuisine
Awadhi Cuisine, Indian
Servings
4
People
Ingredients
1x
2x
3x
400
gms
Baby Potatoes
2
Cups
Fresh Coriander Leaves
1 Large Bunch
1
Cup
Fresh Mint Leaves
1 Small Bunch
1/2
Cup
Yogurt, Dahi
4 to 6
Green Chillies
3"
Ginger
About 2 tbsp grated
1
tsp
Coriander Powder
1
tsp
Chilli Powder
1/2
tsp
Turmeric
1
tsp
Cumin Seeds
3
tbsp
Oil
Instructions
Preparing the Baby Potatoes
Clean and boil the baby potatoes till just done.
Drain all the water.
Peel the potatoes and set aside.
Making the Gravy
Grind together the coriander, mint, ginger and green chillies with some water to a smooth paste.
Making the Aloo Chutneywale
In a large pan, heat the oil.
Add the baby potatoes and fry till golden brown on the outside.
Remove the baby potatoes from the oil and set aside.
To the same oil, add the cumin seeds.
When the cumin starts to change colour, turn the heat to low.
Add the coriander+mint paste.
Stir-fry for 2-3 minutes.
Add the coriander powder, turmeric, chilli powder, and salt. Mix well.
Add the yogurt and mix well.
Cook the mix till the oil starts to leave the sides.
Add the baby potatoes to the gravy and mix well.
Cover and set aside for 10 minutes.
Serve with hot rotis.
Notes
This is a recipe I have adapted from the one that appeared in the article titled
True! An Awadhi Vegetarian Feast
in the Upper Crust magazine.
The original recipe calls for deep-frying the baby potatoes but I boiled them and then pan-fried them.
Keyword
Baby Potatoes in Coriander-Mint Chutney, Chutneywale Aloo
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!