Aloo Chutneywale
Equipment
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Bowl
- Blender
- Food processor
- Pan
Ingredients
- Groundnut (Peanut) oil for deep frying
- 750 g Potatoes (6 medium), cut into barrel shapes
- Salt
For the filling
- 125 g Paneer grated
- 4 Green chillies de-seeded and finely chopped
- 1 teaspoon Ginger finely chopped, fresh
- 10 Cashew nuts crushed
For the chutney
- 150 g Coriander (Cilantro) leaves (3 1/2 cups)
- 3 tablespoons Mangoes unripe, peeled, and roughly chopped
- 75 g Mint leaves (1 1/2 cups)
For the sauce
- 100 g Ghee (scant 1/2 cup)
- 1 3/4 teaspoons Cumin seeds
- 150 g Onion paste boiled
- 4 teaspoons Ginger Paste
- 4 teaspoons Garlic paste
- 50 g Cashew nut Paste
- 1 teaspoon Chili powder
- 10 g Garam Masala
- 100 g Tomato (1 small), chopped
- 300 ml Natural (plain) yoghurt (1 1/4 cups), whisked
- Salt pinch of
Instructions
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180°C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, add the potatoes to the hot oil and deep-fry for 1-2 minutes, or until three-quarters cooked and light brown in colour. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- When cool, scoop out the center leaving a 5-mm / 1/4-inch gap from the sides.
- For the filling, mix all the ingredients together in a bowl. Season with salt and stuff the scooped potatoes with the filling.
- To make the chutney, put the coriander and mangoes in a blender or food processor and process to make a paste. Add the mint and process again to make a smooth paste.
- To make the sauce, heat the ghee in a large, heavy-based pan over medium heat, add the cumin seeds, and stir-fry for about 1 minute, or until they start to splutter.
- Add the pastes and stir-fry for 1-2 minutes, or until the moisture has evaporated. Now add the ground spices and a pinch of salt, then add the tomatoes and stir-fry for about 2-3 minutes, or until the moisture has evaporated.
- Remove the pan from the heat, stir in the yoghurt, then return to low heat, add the potatoes and simmer gently for a few minutes until hot.4
Video
Nutrition
Serving: 4gSodium: 244mgCalcium: 371mgVitamin C: 71mgVitamin A: 3894IUSugar: 12gFiber: 11gPotassium: 1495mgCholesterol: 94mgCalories: 674kcalSaturated Fat: 23gFat: 44gProtein: 17gCarbohydrates: 58gIron: 5mg
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