CHUTNEY WALE ALOO

Who doesn’t like aloo ki sabji? Hera’s a flavourful twist to aloo ki sabzi. Dish from Mathura. Chutney is very famous in Mathura. 100% vegetarian dish  – no onions, no garlic & no ginger.

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.Dish from Mathura. Chutney is very famous in Mathura. A must in wedding ceremonies in Mathura.

Given below is the recipe…. Try it at home… Happy Cooking

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
  

  CHUTNEY WALE ALOO

• 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

Method

• Peel the potatoes in the shape of a drum. Separate the peel and potato and transfer them to a bowl of water.
• Now empty the potato with the help of a scooper to make a hollow cylinder. Fry the potatoes and peels.
• Fry the paneer in the same pan. Mash the fried paneer and fried peels.
• Add raisins, cashews, almonds, pistachios, coriander leaves, mint leaves, green chillies, mango powder, coriander chutney, salt and mix well.
• Stuff the fried potatoes with the filling and cut them into halves.
• Heat ghee in a pan and fry the potatoes from one side.
• In a bowl, mix yoghurt, salt, turmeric, red chilli, coriander powder and sugar.
• 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.
• Transfer the gravy to a bowl and place the fried potatoes on it. Sprinkle some almonds, pistachios.
• 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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