Easy Chutney Wale Aloo Ki Sabzi | Chutney Potato Sabzi
Chutneywale 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.
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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