Our next recipe in handi series is an outstanding vegetarian curry called Aloo Chutneywale. This is an original recipe from famous chef Arvind Saraswat where potatoes stuffed with paneer are simmered in a tangy chutney. This dish is certain to leave the palate tingling.
What we liked most about this dish was that it was a refreshing change for a curry flavor. The sourness and tangyness of the chutney in the gravy made it very addictive. The tough part that needed a little patience was scooping out the potatoes and filling them. By the time we finished cooking this recipe we were completely exhausted but the experience was very rewarding nevertheless. An important aspect of cooking this recipe was 100% open pot cooking. At no point, while cooking, should the pot be covered with a lid. Watch our video for the recipe along with enjoying the latest number from Himesh.
Serves – 8; Total Time – 2 hours and 30 minutes
Potatoes – 1.2 Kg or 2.7 lb; Oil for frying; Coriander leaves – 240 gm or 8 oz; Mint leaves – 100 gm or 3.5 oz; Raw Green Mango – 50 gm or 2 oz; Paneer – 200 gm or 7 oz; Green Chili – 15; Ginger – 8 gm or 1/3 oz; Cashewnuts – 16; Ghee – 1 cup; Onion – 250 gm or 8 oz; Black Cardamom – 1; Bay Leaf – 1; Ginger Garlic Paste – 10 tsp; Cumin Seeds – 2 tsp; Red Chili – 1.5 tsp; Yogurt – 300 gm or 10.5 oz; Tomato – 150 gm or 5 oz; Cashewnuts (for paste) – 50 gm or 2 oz; Garam Masala – 4 tsp; Salt – to taste;