Aloo Chutneywale

Name: Aloo Chutneywale
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: Indian
Ingredients: 300 g/1⅓ cup Yoghurt; 100 g/½ cup Tomatoes; 50 g/3 Tbs Cashewnut paste; 10 g/2 tsp Garam Masala; 10 Cashewnuts; 5 g/1½ tsp Ginger; 150 g/2½ cup Coriander; Salt; Groundnut Oil for frying; 750 g/1⅔ lb Potatoes (medium size); 4 Green Chillies; 125 g/¼ lb Paneer*; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; 5 g/1 tsp Red Chilli powder; 5 g/1¾ tsp Cumin seeds; 75 g/1¼ cups Mint; 30 g/1 Raw Mangoes; 150 g/½ cup Boiled Onion paste**; 100 g/½ cup Ghee

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

An outstanding work of culinary art, potatoes stuffed with paneer and simmered in a tangy chutney, this original dish is certain to leave the palate tingling.

Ingredients

750 g/1⅔ lb Potatoes (medium size)
Groundnut Oil for frying

Asia
India
Main course
Vegetarian
Gluten-free

Method

Preparation

THE POTATOES: Peel, wash and make barrel shapes. Heat oil in a kadhai and deep fry over medium heat until three-fourths cooked and light brown in colour. Remove, cool and scoop out the centre leaving 1/4-inch from the sides.

THE FILLING: Grate paneer. Remove stems, wash, slit, deseed and finely chop green chillies. Scrape,