Chutneywale Chote Aloo or Baby Potatoes

Name: Chutneywale Chote Aloo or Baby Potatoes
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms Baby Potatoes; 1 Cup Fresh Coriander Leaves; 1 Cup Fresh Mint Leaves; 5 Green Chillies; 6 flakes Garlic; 1 tsp Coriander Powder; 1 tsp Chilli Powder; 1/2 tsp. Turmeric; 3 tbsp Oil; 1 tsp Cumin Seeds

Harjeet Kaur @cook_13349754

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

Harjeet Kaur @cook_13349754

Saved

Ingredients

30 mins

4 servings

500 gmsBaby Potatoes
1 CupFresh Coriander Leaves
1 CupFresh Mint Leaves
5Green Chillies
6flakes Garlic
1 tspCoriander Powder
1 tspChilli Powder
1/2 tsp.Turmeric
3 tbspOil
1 tspCumin Seeds

Saved

Steps

30 mins

1

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.
2

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.
3

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.