Chutney Wale Aloo (Spiced Potatoes with Chutney)
Chutney Wale Aloo is a flavorful Indian-style spiced potatoes dish cooked with a vibrant and tangy green chutney. This dish combines tender potatoes with aromatic spices and a refreshing chutney made from cilantro, mint, and green chilies, making it a perfect side or snack.
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Ingredients
- 500 gramsmedium potatoes
washed, peeled and halved
- 2 tablespoonsoil
- 1 teaspooncumin seeds
- 1 teaspoonmustard seeds
- 2 piecesgreen chilies
slit or chopped finely
- 1 teaspoonginger
freshly grated
- 2 clovesgarlic cloves
finely chopped
- 1 cupcilantro (coriander leaves)
tightly packed, chopped, for chutney
- 1 cupmint leaves
tightly packed, fresh, for chutney
- 2 tablespoonslemon juice
- 1 teaspoonsalt
adjust to taste
- 0 ½ teaspoonblack pepper
freshly ground
- 0 ¼ teaspoonturmeric powder
- 1 tablespoonchana dal (optional)
for added crunch, roasted
Instructions
Boil the peeled and halved potatoes in salted water until just tender but not falling apart, about 10-12 minutes. Drain and set aside to cool slightly.
In a blender or food processor, combine cilantro, mint leaves, green chilies, ginger, garlic, lemon juice, salt, and black pepper. Blend to a coarse chutney. If needed, add a tablespoon of water to get a spreadable consistency.
Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds; let them splutter for about 30 seconds.
Add the boiled potatoes to the pan. Sprinkle turmeric powder and stir gently to coat the potatoes with the spices.
Pour the prepared chutney over the potatoes and mix well, cooking for about 5-7 minutes, allowing the flavors to meld and the potatoes to absorb the chutney.
If using, add roasted chana dal for crunch and toss gently.
Taste and adjust salt and lemon juice if needed. Serve warm as a side dish or snack.
