Chutney wale Aloo By Ranveer Brar

Chutney wale Aloo

Who doesn't like aloo ki sabji? Hera's a flavourful twist to aloo ki sabzi. These stuffed and fried potatoes served in a flavourful yoghurt gravy will make you drool. You can enjoy this sabzi with roti, paratha or fulka.
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Serves

1-2

Cooking Time

10-20 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 4 potatoes
  • potato skin
  • water as required
  • oil for frying
  • 50 - 100 gm paneer
  • 4 - 5 raisins
  • 1 tbsp cashew nuts
  • 1 tbsp almonds
  • 1 tbsp pistachios
  • 20 gm coriander leaves
  • 10 gm mint leaves
  • 5 green chillies
  • 1 tsp amchur powder
  • 2 tbsp coriander chutney
  • salt as per taste
  • 1 cup yoghurt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/2 tsp sugar
  • 6 - 8 tbsp ghee
  • 1 tsp asafoetida
  • 2 tbsp cashew nut paste
  • coriander leaves

PREPARATION

  1. 1

    Peel the potatoes in the shape of a drum. Separate the peel and potato and transfer them to a bowl of water.
  2. 2

    Now empty the potato with the help of a scooper to make a hollow cylinder. Fry the potatoes and peels.
  3. 3

    Fry the paneer in the same pan. Mash the fried paneer and fried peels.
  4. 4

    Add raisins, cashews, almonds, pistachios, coriander leaves, mint leaves, green chillies, mango powder, coriander chutney, salt and mix well.
  5. 5

    Stuff the fried potatoes with the filling and cut them into halves.
  6. 6

    Heat ghee in a pan and fry the potatoes from one side.
  7. 7

    In a bowl, mix yoghurt, salt, turmeric, red chilli, coriander powder and sugar.
  8. 8

    Heat ghee in a pan and add green chillies, asafoetida, curd mixture, cashew paste and mix well. Cook the mixture until the gravy is done.
  9. 9

    Transfer the gravy to a bowl and place the fried potatoes on it. Sprinkle some almonds, pistachios.
  10. 10

    Heat ghee in a pan and sprinkle some chilli powder in it and mix well. Drizzle the spiced ghee on the potatoes and garnish with coriander leaves.
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