Chutneywale Baby Potatoes
Servings Prep Time
4persons 10 minutes
Cook Time
Servings Prep Time
4persons 10 minutes
Cook Time
  1. For the Baby Potatoes
  2. 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.
  3. Drain all the water. Peel the potatoes and set aside.
  4. For the Chutney
  5. Grind together the coriander, mint, garlic and green chillies with some water to a smooth paste. It should be watery, not thick.
  6. For the Chutneywale Baby Potatoes
  7. In a pan, heat 2 tbsp oil.
  8. Add the baby potatoes and fry till golden brown on the outside.
  9. Remove the baby potatoes from the pan and set aside.
  10. Heat one tbsp oil add the cumin seeds.
  11. When the cumin splutters add the coriander-mint chutney.
  12. Stir-fry for a couple of minutes. Add the coriander powder, turmeric, chilli powder, and salt. Mix well.
  13. Add the boiled and fried baby potatoes to the gravy and mix well.
  14. Transfer to a serving bowl and serve with roti, naan or even rice.
  15. These Chutneywale Baby Potatoes are extremely tasty and bursting with flavours.
Recipe Notes

If you have chutney stored in the fridge, this dish is the easiest to cook.

Hand-pick potatoes that are firm, unspoiled, and fairly smooth and round

Buy potatoes that are loose and unwashed, to avoid bacterial accumulation.

Store potatoes in a dark, dry environment, such as a pantry.