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Maunika Gowardhan's Chutneywale Aldo (Fried Potatoes in a Herb Gravy)
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This Lucknowi dish is surprisingly easy to make. I use new potatoes, but you can also use large ones cut into chunks.
3 tbsp vegetable oil
1kg miniature new potatoes, peeled
1 heaped tsp cumin seeds, roughly crushed in a pestle and mortar
90g onion (1 medium), thinly sliced
2 tbsp thick Greek yogurt
1 tsp ground coriander
¼ tsp mild chilli powder
½ tsp garam masala
1 tbsp each roughly chopped coriander and mint leaves, to garnish
5g fresh root ginger, cut into matchsticks, to garnish
50g cashew nuts
50g mint leaves
50g coriander leaves and stalks
25g fresh root ginger, roughly chopped
1 Thai green chilli
pinch caster sugar
1. Whizz the chutney ingredients with 100ml water in a blender to a paste; set aside.
2. Heat 2 tbsp oil in a heavy-based, non-stick pan over a medium heat; add the potatoes. Fry for 20-25 minutes, stirring often as they brown, until cooked. Cover and cook for 7-8 minutes more, stirring halfway through. Remove and drain on kitchen paper.
3. Heat the remaining 1 tbsp oil in the pan. Add the cumin seeds; fry for 7-8 seconds, then add the onion and stir-fry for 8-10 minutes. Once browned, stir in the chutney; fry for 4 minutes, so the moisture evaporates.
4. Take the pan off the heat and add the yogurt, a spoonful at a time, stirring it in with the ground coriander and chilli powder. Return the pan to a low heat; simmer for 1 minute. Add 150ml water and simmer for 2 minutes. Stir in the garam masala, season with salt, then return the potatoes; simmer for a final minute. Turn the heat off; garnish with the herbs and ginger before serving.
This recipe appeared in the Waitrose Food magazine app. myWaitrose members can download the Waitrose Food app edition for FREE to their tablet and smartphone. Find out more.
Typical values per serving:
This recipe was first published in October 2015.