Aloo Chutneywale (Potatoes in minty, tangy and spicy curry)

Once a month, my husband and I order Indian food from a local Indian restaurant – Mantra; this one day, we decided to ditch our usual order of malai kofta & mushroom masla, and order this dish called ‘Bombay Aloo Chutneywala’. I had never tasted or heard of this dish until I came to Sydney, and I 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.

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.


  • Par boiled potatoes – 7, cubed
  • Water – About 2 cups for the chutney and the curry
    For the chutney
  • Coriander leaves – 1 bunch
  • Mint leaves – ½ bunch
  • Onion – ½ chopped roughly
  • Chillies – 2
  • Oil – ½ tspn
  • For the Curry:
  • Onion – ¾
  • Garlic – 3 cloves
  • Ginger – 1 small piece
  • Tomato -2
  • Coriander powder – 1 tspn
  • Cumin powder – 1/2 tspn
  • Garam masala – 1 tspn
  • Chilli powder – 1 tspn
  • Cinnamon – 1 small stick
  • Clove – 1
  • Cardamom – 1
  • Salt – To taste
  • Lemon juice – 1/2 tblspn
  • Oil – 1 tblspn.


Prep work

The chutney:

Heat oil in a pan. Add chopped onions and cook for a minute. Add the chillies, coriander leaves and mint leaves. Cook for 2 more minutes, mixing all the ingredients. Turn off the stove and keep aside.
Once the mixture cools down, grind it coarsely. Add a little water, if required.

Tomato purée:

Boil water in a medium-sized vessel. Place the tomatoes in the boiling water and let it cook for about 5 minutes or till its skin start peeling off. Place it in a vessel with cold water and leave it for 3-5 minutes.
Ensure the blanched tomatoes are not too hot. Blend it into a saucy mixture. Keep aside.

Onion purée:

Blend together onion, garlic cloves, ginger and chillies to a paste. Keep aside.

The potato and chutney mixture:

  • Heat 1 teaspoon 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.

Making the curry:

  • Heat a tablespoon of oil in a skillet.
  • Add cinnamon, 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 a minute or so.
  • Add the dry spices and salt.
  • Combine the ingredients and add a little water to thin the mixture.
  • Once the tomato puree and the spices have cooked well, add the potato and chutney mixture into the gravy.


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