Aloo Chutneywale
Aloo Chutneywale
Method
- Scoop potatoes from one end, and fry until golden brown.
- Put the filling in and seal with a little mashed potato.
- Heat oil, and fry the boiled onion paste until brown.
- Add Ferns’ Green Masala Curry Paste, Ferns’ ginger garlic paste and mint and coriander paste and beaten curd.
- Simmer for 10 minutes.
- Add salt and the potatoes, and simmer for 2 minutes.
- Cut the potatoes into halves, place them in the centre and surround them with the green gravy.
- Garnish with a swirl of cream.
Ingredients
- 7-8 medium size potatoes
1. For the filling (mash together):
- 125 g cottage cheese (paneer)
- 3 green chillies (chopped fine)
- 1½ teaspoon fresh ginger (smashed)
- 10 cashew nuts (chopped)
- Salt to taste.
2. For Gravy :
- Few mints (Pudina) leaves and a few coriander (dhania) leaves (ground together)
- ½ cup oil/ ghee
- ½ cup boiled onion paste
- ½ teaspoon Ferns’ ginger paste
- ½ teaspoon Ferns’ garlic paste
- 3 tablespoons Ferns’ Green Curry Paste
- ½ cup curd
- ½ cup cashew nut paste
- Salt to taste.