Chutneywale Baby Potatoes
Ingredients
- 500 gms Baby Potatoes
- 1 cup Fresh Coriander leaves
- 1 cup fresh mint leaves
- 5 numbers green chillies
- 6 no flakes Garlic
- 1 tsp Coriander Powder
- 1 tsp Chilli powder
- 1/2 tsp Turmeric
- 1 tsp Cumin seeds
- 3 tbsp oil
Instructions
- 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 coriander-mint chutney.
- Stir-fry for a couple of minutes. Add the coriander powder, turmeric, chilli powder, and salt. Mix well.
- Add the boiled and fried baby potatoes to the gravy 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.
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.
