Handi Aloo Chutneywale INDIAN FOOD Restaurant Style Stuffed potatoes with paneer hand simmered in a tangy chutney, this original dish is c...
Handi Aloo Chutneywale
INDIAN FOOD Restaurant Style
Stuffed potatoes with paneer hand simmered in a tangy chutney, this original dish is certain to teave the palate tingling.
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Preparation time: 1:10 hours
Cooking time: 25-30 minutes
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 ¼-inch from the sides.
- THE FILLING: Grate paneer. Remove stems, wash, slit, deseed and finely chop green chillies. Scrape, wash and finely chop ginger. Crush cashewnuts. Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.
- THE CHUTNEY: Clean and wash coriander and mint. Peel and roughly chop the mangoes. Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.
- THE GRAVY: Whisk yoghurt in a bowl. Wash and chop tomatoes.
- Heat ghee in a handi, add boiled onion paste, stir over medium heat for 30 seconds, add the ginger and garlic pastes-dissolved in 60ml/4 cup of water-and stir until the fat leaves the masala.
- Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds.
- Then add yoghurt and water (approx 400ml/1/2/3 cups), bring to a boil, reduce to low heat and simmer until the fat leaves the masala.
- Now add the stuffed potatoes, simmer until cooked.
- Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil. Adjust the seasoning. Do not cover the handi while cooking
INGREDIENTS
- 750g Potatoes(medium size)
- Oil for frying
The Filling
- 125g/¼ lb Paneer
- 4 Green Chillies
- 5g/ 1½ isp Ginger
- 10 Cashewnuts
- Salt
- The Chutney
- 150g/½ cup Coriander
- 30g/1oz Raw Mangoes
- 75g/ 1¼ cups Mint
The Gravy
- 100g/½ cup Ghee
- 150g/½ cup Boiled Onion paste
- 25g/4 tsp Ginger paste
- 25g/4 tsp Garlic paste
- 5g/1¾ tsp Cumin seeds
- 5g/ 1 tsp Red Chilli powder
- 300g/1⅓ cup Yoghurt
- 100g/½ cup Tomatoes
- 50g/3 Tbs Cashewnut paste
- 10g/2 tsp Garam Masala
- Salt
- Serve with an Indian bread of your choice.
