INGREDIENTS
40 baby potatoes
1/2 teaspoon turmeric powder
salt to taste
1 cup fresh coriander leaves, rougly chopped
1/4 cup fresh mint leaves, coarsely shredded
10-12 green chillies, coarsely chopped
4-6 garlic cloves, coarsely chopped
2 inches ginger, coarsely chopped
4 teaspoons lemon juice
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoons cumin powder
1/2 cup skimmed milk yogurt
1 teaspoons sesame seeds, toasted
1.Parboil potatoes with salt and one-fourth teaspoons of
turmeric powder.Drain, cool and halve without peeling.
2.For the chutney, grind coriander leaves, mint leaves, green
chillies, garlic and ginger along with salt and lemon juice
to a fine paste.
3.Heat a non-stick pan and dry roast cumin seeds till
they emit a pleasant aroma. Add halved potatoes, coriander
powder, cumin powder, remaining turmeric powder and mix
well. Add half a cup of water, cover and cook on low heat till
the potatoes are done.
4.Add the chutney, half a cup of water and stir to mix.Adjust salt and
simmer for three to four minutes or till the gravy has thickened. Add yogurt
and stir.
Cook till the gravy comes to a boil and take off the heat.
5.Sprinkle toasted sesame seeds and serve hot.
Tags: Chutneywale Aloo, sanjeev kapoor