Chutney wale Aloo

Serves 1
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Directions

  1. 1Add 1/2 cup fresh coriander, 1/4th cup fresh mint, and 2 Tbsp peanuts into a blender.
  2. 2Add 1/4th inch ginger, 2 green chilies, and 2 teaspoons lime juice to the blender.
  3. 3Add rock salt to taste, 1/2 tsp amchoor, and 1 ice cube to the blender.
  4. 4Blend all chutney ingredients until smooth.
  5. 5Boil the potatoes in a pressure cooker.
  6. 6Pour water into the pressure cooker to cover the potatoes.
  7. 7Pressure cook the potatoes for 5-6 whistles until they are nice and soft.
  8. 8Drain the boiled potatoes.
  9. 9Peel the boiled potatoes.
  10. 10Heat 1/2 Tbsp oil and 1/2 Tbsp ghee in a pan and add 1 teaspoon jeera.
  11. 11Add the peeled potatoes to the pan with ghee, oil, and jeera.
  12. 12Cook the potatoes on both sides until they are nice, golden brown, and crispy.
  13. 13Season the cooked potatoes with rock salt.
  14. 14Add 2 Tbsps freshly grated coconut to the potatoes.
  15. 15Give the potatoes and coconut a good mix and take them out into a bowl.
  16. 16Add chutney to the potatoes and mix well.
  17. 17Garnish the dish.
  18. 18Serve hot and enjoy.

Ingredients

  • 0.5 cup coriander
  • 0.25 cup mint
  • 2 Tbsps peanuts
  • 0.25 inch ginger
  • 2 green chilies
  • 2 tsps lime juice
  • rock salt
  • 0.5 tsp amchoor
  • 1 ice cube
  • 300 g baby potatoes
  • 0.5 Tbsp oil
  • 0.5 Tbsp ghee
  • 1 teaspoon jeera
  • 2 Tbsps grated coconut

Equipment

blenderpressure cookerpantongswooden spoonbowl

Tips

  • Adding an ice cube to the chutney keeps it beautifully vibrant green.
  • Cook the potatoes until they are golden brown and crispy on both sides.