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.
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
Sesame seeds - 1 tsp
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.