Chutneywale Aloo | Baby Potatoes in Coriander + Mint Gravy

Ingredients

• 400 gms Baby Potatoes
• 2 Cups Fresh Coriander Leaves (1 Large Bunch)
• 1 Cup Fresh Mint Leaves (1 Small Bunch)
• 1/2 Cup Yogurt, Dahi
• 4 to 6 Green Chillies
• 3" Ginger (About 2 tbsp grated)
• 1 tsp Coriander Powder
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric
• 1 tsp Cumin Seeds
• 3 tbsp Oil

Instructions

1. 1

   --- Preparing the Baby Potatoes ---

2. 2

   Clean and boil the baby potatoes till just done.

3. 3

   Drain all the water.

4. 4

   Peel the potatoes and set aside.

5. 5

   --- Making the Gravy ---

6. 6

   Grind together the coriander, mint, ginger and green chillies with some water to a smooth paste.

7. 7

   --- Making the Aloo Chutneywale ---

8. 8

   In a large pan, heat the oil.

9. 9

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

10. 10

    Remove the baby potatoes from the oil and set aside.

11. 11

    To the same oil, add the cumin seeds.

12. 12

    When the cumin starts to change colour, turn the heat to low.

13. 13

    Add the coriander+mint paste.

14. 14

    Stir-fry for 2-3 minutes.

15. 15

    Add the coriander powder, turmeric, chilli powder, and salt. Mix well.

16. 16

    Add the yogurt and mix well.

17. 17

    Cook the mix till the oil starts to leave the sides.

18. 18

    Add the baby potatoes to the gravy and mix well.

19. 19

    Cover and set aside for 10 minutes.

20. 20

    Serve with hot rotis.