Aloo Chutneywale is a delicious minty potato curry. The name of the curry loosely translates to chutney-laden potatoes. True to its name, in this vegan Indian curry, potatoes are cooked in a flavourful mint, tomato and onion sauce. Serve this with hot rice or flat breads of your choice. Learn how to make this lipsmackingly good curry, find step-by-step pictures to re-create this at home.
Re-creating a Restaurant Favourite
Once a month, my husband and I used to order food from a local Indian restaurant called Mantra; this one day, we decided to ditch our usual order of malai kofta & mushroom masla, and order this dish called Bombay Aloo Chutneywala. It was so delicious that it made a frequent appearance in our many orders until I decided to give it a crack at home.
Attempting a Restaurant Style Dish
I had never tasted or heard of this dish until I came to Sydney, and it really felt like I was living under the rocks all these years. On further research, I figured that this was a very popular dish in India and is made in several ways – different techniques and ingredients were used. I decided to give this a go and I was mighty pleased with the results.
Making the Curry
Aloo Chutneywale is not your typical curry in a hurry. It requires a fair amount of prep but when you actually sit down to relish the hot curry with the carb of your choice, you’ll appreciate the effort that’s gone behind making it.
While this is a prep-intensive curry putting it all together is the easiest and fun bit. When the flavours of mint, tomato, onion and the spices come together with the potatoes, it is something magical.
Potatoes and mint is not a very unusual combination. We use it for our Street Style Veg Chutney Sandwich and Chutney Channa Pulao but I wouldn’t have thought to put this combination to work in a curry. Thanks to our once favourite restaurant Mantra for introducing us to this mega amazing dish.
This minty, spicy, tangy curry is nothing like I’ve ever tasted before. Its refreshingly distinct taste is a sure winner. Like I mentioned before, there are several different versions of this curry, and this one’s mine.
- I haven’t used whole garlic & ginger or ginger garlic paste. You could use it in this recipe for that added flavour.
- If you are using whole garlic cloves, grind them along with the mint, coriander, chillies and onion mix.
- If you prefer using ginger garlic paste of crushed ginger and garlic, use them while making the curry just before adding the onion paste. Cook it for 2 minutes before adding the onion paste.
- We love a spicy curry hence the quantity of green chillies and chilli powder in addition. Adjsut spice levels to suit your preference.
- Serve Aloo Chutneywale a side for naans, rotis or parathas.
- A generous serve of Aloo Chutneywale with hot steamed rice will make a delicious curry and rice combo.
- Jeera rice or Garlic Jeera Rice will make an excellent combination for this curry.
- The curry tastes excellent the next day too. Use it to make a wrap and fill a roti or paratha with the curry. It makes for a nice and easy lunch to pack.
Check Out these Yummy Curries
Serves: 4 to 6
- Potatoes – 8 to 10
- Water – About 2 cups for grinding and to add to the curry
For the Chutney
- Coriander leaves – ½ bunch
- Mint leaves – ½ bunch
- Onion – ¼ roughly chopped
- Chillies – 5 (add more or less to suit your taste)
For the Curry
- Onion – 1 large, roughly chopped
- Tomato -2
- Coriander powder – 1 heaped tsp
- Garam masala – 1 tsp
- Chilli powder – 1 heaped tsp
- Kashmiri chilli powder (optional) – 1 heaped tsp
- Cinnamon – 1 small stick
- Clove – 1
- Cardamom – 1
- Salt – To taste
- Oil – 4 to 5 Tbsp
- Coriander leaves – 1 Tbsp chopped
- Par boil potatoes. Pressure cook the potatoes for two whistles. Alternatively, you could par boil it in a large pot of water until you could put a knife through it.
- Drain the cooked potatoes and let it cool. Peel the skin and cut them into large cubes. Keep it aside.
- Grind all the ingredients listed under ‘For the Chutney’. Grind into a smooth paste and keep aside. If required, add a splash of water.
- Grind two roughly chopped tomatoes into a smooth paste.
- Blend one roughly chopped onion into a smooth paste.
- Heat 2 tablespoons of oil in a pan.
- Add the cumin seeds and allow it to get fragrant and slightly brown.
- Toss in the par-boiled potatoes and sauté for 2 minutes.
- Add the chutney to the sautéing potatoes and cook for another 5 minutes.
- Once done, keep the potato and chutney mixture aside.
- Heat 2 tablespoons of oil in a pan.
- Add cinnamon stick, clove and cardamom and cook for a few seconds till fragrant.
- Add the onion purée and cook till the raw smell from it leaves. You will also notice that the purée has reduced in quantity.
- While doing this, ensure you don’t let the onion purée burn.
- Sprinkle a little water, if required.
- Now, add the tomato purée and mix.
- Let it simmer for about a minute.
- Add the dry spices and salt.
- Combine the ingredients and add a little water to thin the mixture.
- Cover and cook in medium flame until the tomato purée is cooked. This may take 3 to 7 minutes.
- Once the tomato puree and the spices have cooked well, add the potato and chutney mixture into the gravy.
- Cover and cook in medium flame for 5 minutes.
- Once done, turn off the stove and sprinkle the chopped coriander leaves.
- Serve hot with your favourite flat bread or hot steamed rice or pulao.