Potato Chutneywale | Aloo Chutneywale

A unique flavored dry curry with potatoes cooked in spicy tangy green chutney. Serve hot with chapathi or rice.

Once I had Dum Aloo Chutney in a restaurant and I loved the distinct flavor of the curry. Usually we make onion-tomato based curries but this tasted different because of the coriander and mint base. I googled for the recipe, but couldn’t find any Dum Aloo Chutney recipe. My mother watches cookery shows in TV and scribbles down the recipe.  Months later while I was going through my mother’s recipe diary, I found this Potato Chutneywale recipe.

Ingredients:

Potato – 5 large
Jeera/Cumin seeds – 1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Curd – 1/2 cup
Garam masala – 1/2 tsp
Salt – to taste
Oil – 1 tbsp

For the green chutney:
Coriander leaves – 1 cup
Mint leaves – 1/4 cup
Green chillies – 8 to 10, big (adjust spice according to your taste)
Ginger – 1 tbsp
Garlic – 5 cloves, big
Juice of 1/2 a lemon

For garnish:
Sesame seeds – 1 tsp

Method:

1. Boil the potatoes. Remove skin and cut into cubes. Dry roast the sesame seeds and keep aside.

2. Grind together the ingredients for the green chutney to a smooth paste. Add little water if needed.

3. Heat oil in a pan. Add jeera and when it crackles, add the green chutney and fry for 2-3 minutes. Add turmeric powder, coriander powder and mix well. Fry again for 2-3 minutes.

4. Whisk the curd. Add potatoes, curd, salt and mix well. Close lid and cook in medium flame for 8 to 10 minutes, stirring once in between.

5. Add garam masala and mix well. Garnish with roasted sesame seeds.

Serve hot.