Chutneywale Baby Potatoes

Chutneywale Baby Potatoes or Baby potatoes in Coriander-Mint Chutney

Baby potatoes have been a favourite since childhood and I love these Chutneywale Baby Potatoes I make. Potatoes are edible tubers and are available all over the world all year long. They are comparatively cheap to grow, high in nutrients, and they can make a scrumptious treat.

French Fries Can Be Toxic

Due to the fad of low-carb foods, the humble potato has fallen from grace. Eating potatoes doesn’t mean you have to eat fried; bake, roast, boil or sauté, they are great in nutrition. However, beware of French fries as studies have shown that potatoes produce a chemical known as acrylamide when cooked at high degrees of above 248 Fahrenheit, or 120 degrees Celsius. This toxic compound is found in cigarette smoke, plastics, glues, and dyes. It is fertile ground for a few cancers. It can have a negative effect on reproductive health and genes. Cook potatoes at home and stay away from potato chips, French fries, and processed potato products which are surely high in acrylamides, fat and salt. However, coming to the pros the vitamins, fibre, minerals, and phytochemicals it dispenses can help prevent diseases and support health.

Pros and Cons of Potatoes

The pros definitely outweigh the cons. Iron and zinc play vital roles in the creation and development of collagen which is the skin’s support system. Damage caused by the sun, pollution, and smoke can be prevented by Vitamin C which works as an antioxidant. It also helps collagen smoothen wrinkles and develop general skin texture. No wonder I have good skin!!

Health Benefits of Potatoes

Research has proved that vitamin C may help increase immunity and diminish the severity and period of a cold. And potatoes are a good source of vitamin C.If you are looking to decrease blood pressure naturally, have potatoes as they potassium, calcium, and magnesium which help. Potatoes contain substantial amounts of fibre that helps lower the total quantity of cholesterol in the blood, thereby diminishing the risk of heart disease.

Potatoes contain folate acts in DNA synthesis and repair, and thus prevents many types of cancer cells from developing due to mutations in the DNA. The fibre content in potatoes helps for a healthy digestive tract.

All foods should partake in moderation and a healthful, balanced diet with a variety of fresh fruit and vegetables can boost wellbeing and help avert health problems.

Chutneywale Baby Potatoes

Coming back to Chutneywale Baby Potatoes, chutneys have a range of benefits stretching from comforting the tummy to being a detox agent. Chutneys not only transform the taste of what we eat but they add that zing to the food. Pudina or Mint leaves and coriander leaves play a crucial role in stimulating digestion, decreasing inflammation and augment appetite and cure diseases like nausea. Coriander leaves are rich in Vitamin C, Vitamin K and these nutrients are favourable for people with diabetes. It can fuel the insulin secretion and lowers the blood sugar level.

Chutneywale Baby Potatoes is an easy flavorful recipe of baby potatoes sautéed in spicy coriander and mint chutney and a burst of flavours. If you are looking for a Hot and Spicy recipe then check out these Schezwan Baby Potatoes or these Pan-fried Potatoes.

Recipe for Chutneywale Baby Potatoes or Baby potatoes in Coriander-Mint Chutney

Ingredients

500 gms Baby Potatoes

1 Cups Fresh Coriander Leaves 

5 green Chillies 

1 cup fresh mint or pudina leaves

6 flakes Garlic

1 tsp Coriander Powder

½ tsp. Turmeric

1 tsp Chilli powder

1/2 cup yoghurt

1 tsp Cumin Seeds

3 tbsp Oil

Method

For the Baby Potatoes

Scrub potatoes under running water and remove any bumps or deep eyes with a paring knife. Wash and boil the baby potatoes till just done.

Drain all the water. Peel the potatoes and set aside.

For the Chutney

Grind together the coriander, mint, garlic and green chillies with some water to a smooth paste. It should be watery, not thick.

For the Chutneywale Baby Potatoes

In a pan, heat 2 tbsp oil.

Add the baby potatoes and fry till golden brown on the outside.

Remove the baby potatoes from the pan and set aside.

Heat one tbsp oil add the cumin seeds.

When the cumin splutters add the potatoes.

Stir-fry for a couple of minutes. Add the coriander powder, turmeric, chilli powder, and salt. Mix well. Add the yoghurt. The yoghurt will give a tangy taste as well as keep the potatoes moist.

Finally, add the Coriander-Mint to the fried baby potatoes and mix well.

Transfer to a serving bowl and serve with roti, naan or even rice.

These Chutneywale Baby Potatoes are extremely tasty and bursting with flavours.