When I was exploring the vegetarian options for Awadhi Cuisine, I came across a recipe for Aloo Chutneywale that I promptly bookmarked because I have some very lovely memories associated with this dish.

Aloo Chutneywale

Many year ago, when I was to buy my first home, my family used to go scouting for properties over the weekend. Many a time, we used to stop for lunch at this one restaurant in Navi Mumbai called Anuya’s (I don’t think it exists any longer).

It was on the menu of this restaurant that I discovered this fabulous dish called Aloo Chutneywale and it became quite a staple for me whenever I was at this place. So when I discovered this recipe, I was thrilled to bits. I eventually ended up making Vegetarian Galouti Kebab with Rajma and Soya as my Awadhi dish but this recipe for Aloo Chutneywale stayed with me.

So here I am with this wonderful spicy, starchy dish that goes well both with rice and roti.

If you like potatoes do also try my recipes for Kashmiri Dum Alu, Punjabi Dum Aloo, Bangala Dumpa Mudda Kura (Andhra Style Mashed Potato Curry), and Crispy Spicy Potato.

How to Make Aloo Chutneywale

Recipe Source: True! An Awadhi Vegetarian Feast

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

Cook Time 35

Total Time 45

Course Accompaniment, Side Dish, Sides

Cuisine Awadhi Cuisine, Indian

Servings People

Ingredients

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!

Chuteywale Aloo from Awadhi Cuisine

Recipe with Step-by-Step Instructions for Aloo Chutneywale

Getting the Baby Potatoes Ready
1. Soak the baby potatoes in warm water for 10 minutes and then scrub them clean. Soaking the baby potatoes in warm water just loosens the dirt and makes them easy to clean.
2. Boil the baby potatoes till just done. I pressure cooked them. The baby potatoes should be cooked through but firm. When you put a skewer through them it should go through smoothly but you should feel some resistance.
3. Drain all the water from the baby potatoes.
4. Peel the potatoes and set aside. If you have peeled the potatoes well in advance, you may want to keep them submerged in water till you are ready to use them. This prevents discolouration.
Making the Coriander + Mint Paste
1. Add the coriander, mint, ginger and green chillies along with some water to a chutney grinder/small wet grinder.
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2. Grind to a smooth paste.
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Making the Aloo Chutneywale
1. In a large shallow pan, over medium flame, heat the oil. Using a shallow pan reduces the amount of oil and helps in shallow frying.
2. Add the baby potatoes to the oil.
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3. Over medium heat, fry the baby potatoes till they are golden brown on the outside. Fry them slowly so that they become crisp.
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4. Using a slotted ladle, remove the baby potatoes from the oil and drain all the oil from them.
5. Set the fried baby potatoes aside.
6. To the pan and oil used to fry the potatoes, add the cumin seeds.
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7. Stir-fry the cumin till it starts to change colour.
8. Now turn the heat to low. If you heat is high, the coriander paste will turn an unsightly brown.
9. Add the ground coriander+mint paste.
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10. Stir-fry for 2-3 minutes.
11. To the fried paste, add the coriander powder, turmeric, chilli powder, and salt.
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12. Mix well.
13. Beat the yogurt to get a smooth texture and add it to the fried coriander+mint paste.
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14. Mix well till the yogurt is well blended into the coriander paste.
15. Cook on low heat till the oil starts to leave the sides.
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16. Now add the fried baby potatoes to the gravy.
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17. Mix well till all the potatoes are well-coated with the gravy.
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18. Turn off the heat.
19. Cover the Aloo Chutneywale and set aside for 10 minutes.
20. Serve with hot rotis.