Chatpatey Aloo (Potatoes in a tangy spicy gravy)
Chatpatey Aloo (Potatoes in a tangy spicy gravy)

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chatpatey aloo (potatoes in a tangy spicy gravy). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chatpatey Aloo (Potatoes in a tangy spicy gravy) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chatpatey Aloo (Potatoes in a tangy spicy gravy) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook chatpatey aloo (potatoes in a tangy spicy gravy) using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chatpatey Aloo (Potatoes in a tangy spicy gravy):
  1. Take 2 Tablespoons ghee
  2. Take 1 Teaspoon mustard seeds
  3. Prepare 1 Teaspoon cumin seeds
  4. Make ready 1 Teaspoon fennel seeds
  5. Take 1/2 Teaspoon seeds nigella (kalonji)
  6. Get 1 cinnamon stick
  7. Get 2 cloves
  8. Make ready 1 bay leaf
  9. Take 1 Cup yogurt
  10. Prepare 1 Tablespoon gram flour (besan)
  11. Prepare 1/2 Teaspoon turmeric powder
  12. Make ready 2 Teaspoons chilly red powder
  13. Take 1 Teaspoon cumin coriander - powder (dhania-jeera powder)
  14. Make ready 4 potatoes medium , cubed
  15. Make ready 1 Bunch coriander fresh , chopped
  16. Prepare salt
  17. Get sugar
Instructions to make Chatpatey Aloo (Potatoes in a tangy spicy gravy):
  1. Mix the gram flour into the yogurt and set aside.
  2. Boil the potato cubes (with enough salt) till just cooked through and drain. set aside.
  3. In a non-stick kadahi, heat the ghee and add the mustard seeds.
  4. When they splutter, add the cumin seeds, fennel seeds and nigella seeds and reduce the heat to medium (you dont want the seeds to burn). also add the cloves, cinnamon and bay leaf.
  5. When the seeds have had about 30 seconds in the ghee, add the yogurt-besan mixture and mix well.
  6. Add the turmeric, red chilly and dhania-jeera powders. stir to combine.
  7. Toss in the cooked potatoes with 1/2 cup water and salt. stir to coat the potatoes with the gravy.
  8. Add half the chopped coriander and cook covered over a low flame for about 5 minutes.
  9. Check for seasoning, and add more salt if required. also add a pinch of sugar at this stage (just to balance the flavours).
  10. Add the remainin chopped coriander and take it off the heat.
  11. Serve immediately with hot chappatis.

So that’s going to wrap this up for this exceptional food chatpatey aloo (potatoes in a tangy spicy gravy) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!