Hari Chutney aur Hare Pyaz waale Chatpate Aaloo | Tangy Potatoes with Green Chutney & Green Onions
Hari Chutney aur Hare Pyaz waale Chatpate Aaloo | Tangy Potatoes with Green Chutney & Green Onions

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hari chutney aur hare pyaz waale chatpate aaloo | tangy potatoes with green chutney & green onions. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Tangy Potatoes with Green Chutney & Green Onions is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Hari Chutney aur Hare Pyaz waale Chatpate Aaloo

To get started with this recipe, we must first prepare a few components. You can have hari chutney aur hare pyaz waale chatpate aaloo | tangy potatoes with green chutney & green onions using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Hari Chutney aur Hare Pyaz waale Chatpate Aaloo | Tangy Potatoes with Green Chutney & Green Onions:
  1. Prepare 3/4 th Bunch Coriander greens (For the Chutney)
  2. Make ready 3/4 th Bunch Mint leaves (For the Chutney)
  3. Get 6 Green Chilies (Divided)
  4. Get 6 Potatoes Medium-Large
  5. Take 2 Onions Medium (Finely chopped)
  6. Make ready 1 Inch Ginger (Finely chopped)
  7. Take 1 Bunch Green Onions (Chopped) White & the light green parts only
  8. Take 1/4 th Bunch of each Coriander greens & Mint (To be added to the Potatoes)
  9. Make ready 1 Tsp Cumin seeds
  10. Make ready 1 Tsp Mustard seeds
  11. Get 1 Tsp Deghi Mirch/Red Chilli Powder
  12. Prepare 1 Tsp Garam Masala Powder
  13. Get 1 Tsp Amchur/Dry Mango Powder
  14. Make ready 1/2 Lemon
  15. Prepare As per taste Salt
  16. Take 2 Tbsp Oil
Steps to make Hari Chutney aur Hare Pyaz waale Chatpate Aaloo | Tangy Potatoes with Green Chutney & Green Onions:
  1. Boil the Potatoes in a Pot for 15 minutes or pressure cook on high for 3 minutes. Let the pressure release on it's own.
  2. Drain the water. Run cold water to cool.
  3. Peel & cut into small cubes.
  4. Grind the 3/4th bunch of Coriander Leaves, 3/4th bunch of Mint Leaves & 3 Green Chilies together in a Blender to make a smooth Chutney. Set aside.
  5. Heat oil in a nonstick skillet or wok.
  6. Tip in the Jeera & Mustard seeds. Let them crackle.
  7. Sauté the Onion & Ginger until golden.
  8. Add the Potatoes.
  9. Cook for 5 minutes on high heat.
  10. Add 4 Tablespoons of the Green Chutney followed by the Salt, Degi Mirch, Garam Masala & Amchur.
  11. Stir well. Cook for 2 minutes.
  12. Add the Green Onions, Green Chilies, Coriander greens & Mint.
  13. Squeeze the Lemon. Stir.
  14. Serve hot with Roti/Parantha/Poori.
  15. Enjoy!

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