Chatpatey Aloo (Potatoes in a tangy spicy gravy)

Chatpatey Aloo (Potatoes in a tangy spicy gravy)

this is a delightful potato curry that goes really well with chappati or paranthas. super easy to make, and not lacking on taste!

Nirmala Prem


  1. 2 Tablespoons ghee
  2. 1 Teaspoon mustard seeds
  3. 1 Teaspoon cumin seeds
  4. 1 Teaspoon fennel seeds
  5. 1/2 Teaspoon seeds nigella (kalonji)
  6. 1 cinnamon stick
  7. 2 cloves
  8. 1 bay leaf
  9. 1 Cup yogurt
  10. 1 Tablespoon gram flour (besan)
  11. 1/2 Teaspoon turmeric powder
  12. 2 Teaspoons chilly red powder
  13. 1 Teaspoon cumin coriander - powder (dhania-jeera powder)
  14. 4 potatoes medium , cubed
  15. 1 Bunch coriander fresh , chopped
  16. salt
  17. sugar


20 mins
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    Mix the gram flour into the yogurt and set aside.

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    Boil the potato cubes (with enough salt) till just cooked through and drain. set aside.

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    In a non-stick kadahi, heat the ghee and add the mustard seeds.

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    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.

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    When the seeds have had about 30 seconds in the ghee, add the yogurt-besan mixture and mix well.

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    Add the turmeric, red chilly and dhania-jeera powders. stir to combine.

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    Toss in the cooked potatoes with 1/2 cup water and salt. stir to coat the potatoes with the gravy.

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    Add half the chopped coriander and cook covered over a low flame for about 5 minutes.

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    Check for seasoning, and add more salt if required. also add a pinch of sugar at this stage (just to balance the flavours).

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    Add the remainin chopped coriander and take it off the heat.

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    Serve immediately with hot chappatis.

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