Handi Cooking – Aloo Chutneywale (Stuffed Potatoes in Tangy Chutney Sauce)

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.

Ingredients Summary

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;

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Dum Aloo ( Quick Potato Curry)

This is a quick recipe that we did with the unused marination mix made for the “Tandoori Chicken“. All we did was, cooked the left over marination in some oil to make the curry and then added potatoes in the gravy. We were really surprised by the outcome as it turned out to be a perfect curry to have with chapati or naan.

We did not make a video of it as we had no intentions of posting this recipe on the blog.  It was a quick fix thing with left over stuff but it turned out so well that we had to post it.


Boil 10 to 12 small potatoes. Peel the boiled potatoes and then shallow fry till golden and keep aside. If you have big potatoes just cut them into halves or quarters after boiling them.

Ingredients for the curry (same as our tandoori chicken marination ingredients)
Yogurt – 1 cup
Onion (chopped) – 1 cup
Ginger Garlic paste – 2 tsp
Red Chili Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Ground Black Pepper – 1/2 tsp
Garam Masala – 1 tsp
Kasoori Methi (Fenugreek Leaves) – 1 tsp
Lemon Juice of 1/2 lemon
Whole Cumin Seed – 1/2 tsp
Bay Leaf – 1

Mix well all the above ingredients (except Whole Cumin Seeds and Bay Leaf) together ( refer the  video of “Tandoori Chicken Roast” ) . In a skillet heat 2 tbps oil. Add 1 tsp whole cumin. Let it splutter and then add 1 bay leaf. Add in the curry mix in the pan and cook on medium-low heat for 10-15 minutes with occasional stirs till oil starts to ooze out from the spices and it is well cooked. Add water as per desired consistency to curry it. Simmer for 5 minutes and then add the fried potatoes. Simmer further with occasional stirs for another 5 to 7 minutes. Garnish with fresh cilantro. Serve hot with chapati or naan.

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Published in: on May 10, 2010 at 8:12 pm  Leave a Comment  
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