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Chutney wale aloo ki sabji is a delicious flavourful Indian side dish made with boiled potatoes cooked in spicy chutney masala.
This chutney potato sabji is a vegan, beginner & bachelor-friendly easy simple & quick dry sabji recipe that is best served with chapati, phulka or with dal rice.
Using a few basic ingredients this dish comes together in under 30 minutes and can be enjoyed as an appetizer and snack as well.
About Chutneywale Aloo
Chutney wale aloo in English translates to chutney potatoes. This is a dry sabi made with boiled potatoes infused with spicy chutney masala.
This vegetable makes an excellent tiffin option with chapati, some salad and a pickle, making a perfect tiffin meal.
Loaded with refreshing flavours from mint and coriander, this tantalizing sabji is a favourite among kids too.
At home, we often like to make potato recipes like jeera aloo, onion potato curry, aloo methi, dry aloo ki sabji, kachrya and among them this chutney aloo is my most favourite.
This easy-peasy dish is so easy to make that if you have boiled potatoes at hand, you can whip this up in under 20 minutes.
I personally like to pair this spicy sabji with whole wheat poori, bhature or tava paratha making it a comforting lunch & dinner option.
Making this recipe is so easy that I often include it for our quick hassle-free week-night dinner. The leftovers are sometimes transferred into spicy batata vadas along with tomato ketchup.
To make this simple declicious veggie, boiled potatoes are tossed with aromatic spicy mint coriander chutney infused with basic Indian spices.
lngredients
Potatoes – We will be using boiled potatoes for this recipe. I personally cut potatoes lengthwise but you can cut into small cubes if you like.
Onions – We will require 1 medium-sized roughly chopped onion.
Herbs & Spices – We are going to require, mint, coriander leaves (cilantro), green chillies, and ginger garlic along with some spices like coriander powder & turmeric.
Seasonings – Half a teaspoon of sugar is needed to balance the taste and salt to taste. Lemon juice just before serving.
Oil – We will need 2-3 tablespoons of oil.
Variations
You can add spices, like raw mango powder instead of lemon juice to enhance the flavour.
You can also use this chutney potato as a filling for kathi rolls and Frankies. They taste delicious.
Serving Suggestions
You can serve this with flatbreads like – Poori, Tava Paratha, Palak Poori, Rice Poori, Dosa, roti and as a side dish with dal rice.
These can be served as appetizers as well as snacks.
Storage Options
These chutney potatoes stay good for about a week in the refrigerator. Make sure to store it in an air-tight container. Reheat before serving.
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Simple Onion Potato Curry, Dry Aloo Sabji, Batata Kachrya, Aloo Methi, Aloo Shimla Mirch Sabji
Step-by-Step Chutneywale Aloo (Chutney Potatoes) Recipe
How to make Chutneywale Aloo (Chutney Potatoes)
- Steam potatoes in a pressure cooker or boil them in water. Cut them lengthwise.
- Wash mint and coriander leaves (cilantro).
- In a kadhai/saucepan heat a tablespoon of oil. Once hot, add roughly chopped green chillies and roughly chopped onions.
- Saute onions for about 5 minutes till they turn translucent.
- Add washed mint and coriander leaves.
- Cook for 3-4 minutes on low to medium flame.
- Cool this mixture and blend it to a coarse paste using some water. (actually, I ended up adding less than 1/4th cup of water).
- Our Chutney paste is ready.
- Heat oil in a kadai or nonstick pan, add mustard seeds and let them crackle.
- Add cumin seeds and white sesame seeds (til). Saute for 15-30 seconds on low flame.
- Add hing (asafoetida).
- Add roughly crushed ginger-garlic paste. Saute paste till the raw smell fades away.
- Saute till the ginger-garlic paste turns golden brown.
- Add the boiled potatoes.
- Add coriander powder, salt and half a teaspoon of sugar (optional). Mix all the ingredients.
- Add the chutney paste and mix it with potatoes.
- Add turmeric powder and mix. Cover and let the potatoes steam for about 4-5 minutes.
- Refreshing & Spicy Chutney Wale Aloo (Chutney Potatoes) are ready. Garnish with roasted sesame sees & sprinkle lemon juice before serving.
Note:
While making it for kids, make sure to use non-spicy green chillies which have lots of flavour but are less on spice.
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Recipe Card
Easy Chutney Wale Aloo Ki Sabzi | Chutney Potato Sabzi
Ingredients
- 4-5 Potatoes, steamed/boiled
- 1 cup Coriander Leaves (cilantro)
- 1/4th cup Mint Leaves
- 1 Onion, roughly chopped
- 1 tablespoon Ginger-Garlic Paste, coarse paste
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Sesame Seeds
- 2 Green Chillies, roughly chopped
- 1/4th teaspoon HIng (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Sugar
- Salt to taste
- 3 tablespoons Oil
- Lemon Juice, to garnish
Instructions
- Steam potatoes in a pressure cooker or boil them in water. Cut them lengthwise.
- Wash mint and coriander leaves (cilantro).
- In a kadhai/saucepan heat a tablespoon of oil. Once hot, add roughly chopped green chillies and roughly chopped onions.
- Saute onions for about 5 minutes till they turn translucent.
- Add washed mint and coriander leaves. Cook for 3-4 minutes on low to medium flame.
- Cool this mixture and blend it to a coarse paste using some water. (actually, I ended up adding less than 1/4th cup of water).
- Our Chutney paste is ready.
- Heat oil in a kadai or nonstick pan, add mustard seeds and let them crackle.
- Add cumin seeds and white sesame seeds (til). Saute for 15-30 second on low flame. Add hing (asafoetida).
- Add roughly crushed ginger-garlic paste. Saute paste till the raw smell fades away.
- Saute till the ginger-garlic paste turns golden brown. Add the boiled potatoes.
- Add coriander powder, salt and half a teaspoon of sugar (optional). Mix all the ingredients.
- Add the chutney paste and mix it with potatoes.
- Add turmeric powder and mix. Cover and let the potatoes steam for about 4-5 minutes.
- Chutney Potatoes are ready. Sprinkle lemon juice when serving.
Notes
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