Aloo Chutney is a quick and easy dish featuring crispy potato pieces seasoned with mustard and cumin seeds, green chilies, garlic, and spices. Finished with lemon juice and garnished with coriander leaves, it’s a flavorful and satisfying accompaniment for any meal.
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Heat oil in a pan and add mustard seeds. Let them splutter.
Add cumin seeds, curry leaves, and chopped garlic. Sauté until fragrant.
Add turmeric, red chilly powder, and salt. Mix well.
Add onions and sauté until translucent.
Add the potato pieces and stir to coat them with the spices. Cook on medium heat until the potatoes are crispy and cooked through.
Mix in crushed peanuts.
Turn off the heat and add lemon juice. Mix well.
Garnish with coriander leaves and serve hot.
Cut the potatoes evenly to ensure they cook uniformly.
Adjust the spice levels according to your preference.
Use fresh curry leaves for a more aromatic flavor.
Can I use frozen French fries instead of fresh potatoes?
Yes, you can use frozen French fries, but ensure they are thawed before cooking for better seasoning absorption.
What can I serve Aloo Chutney with?
Aloo Chutney pairs well with rice, roti, or as a side dish with any Indian meal.
Can I skip the garlic?
Yes, you can skip garlic if you prefer, but it adds a distinct flavor to the dish.
How do I make the dish less spicy?
Reduce the quantity of green chilies and red chilly powder to make the dish less spicy.
Can I store Aloo Chutney for later use?
It is best enjoyed fresh, but you can store it in the refrigerator for up to a day. Reheat before serving.
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