Aloo Chutney Wala

Chef: Chef Ramesh Dogra
Taj Lake Palace Hotel, Udaipur

Ingredients: chutney

sweet mango pickle, mixed pickle and mint chutney in equal quantities

Potato stuffing
grated compressed cheese
cashew nut
raisin
salt
coriander leaves
turmeric powder; all to taste

Main preparation
potatoes
2 tbsp clarified butter
1/4 tsp cumin seeds
4 tbsp sliced onions
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
salt to taste
2 tbsp tomato puree
2 tsp yoghurt
2 tbsp chutney
water

Method: For the chutney, mix sweet mango pickle, mixed pickle and mint chutney together. The chutney is ready.

For the potato stuffing, mix grated cheese, cashew nut, raisin, salt, coriander leaves and turmeric powder together. Then lightly saut�hem in a pan. The stuffing is ready.

Now carve the potatoes in a barrel shape and deep-fry them in clarified butter. Then scoop out the potatoes and fill them with the prepared stuffing and keep them aside.

For the gravy, heat clarified butter in pan. Add cumin seeds, sliced onions, ginger garlic paste. Saute the onions till they turn light brown.

Then add turmeric powder, red chilli powder, coriander powder, salt, tomato puree, yoghurt, chutney and water. Mix it well. The gravy is ready.

Now mix the fried potatoes and gravy together.

Aloo chutney wala is ready to eat. Serve hot with rice or naan.