Chutneywale Aloo Small potatoes cooked with green chutney and served garnished with toasted sesame seeds. By Sanjeev Kapoor 17 Aug 2016 in Recipes Course New Update Main Ingredients Baby Potatoes, Turmuric Powder Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Chutneywale Aloo 40 Baby Potatoes 2 bunches Turmuric Powder roughly chopped to taste Salt 1/2 teaspoon Turmeric powder 1/2 small Fresh mint leaves roughly chopped 10-12 Green chillies roughly chopped 4-6 cloves Garlic roughly chopped 2 inch piece Ginger roughly chopped 4 teaspoons Lemon juice 1 tablespoon Cumin seeds 2 teaspoons Coriander powder 1 teaspoon Cumin powder 1/2 cup Skimmed milk yogurt 1 teaspoon Sesame seeds (til) toasted Method Parboil potatoes with salt and one-fourth teaspoon of turmeric powder. Drain, cool and halve without peeling them. For the chutney grind fresh coriander leaves, mint leaves, green chillies, garlic and ginger along with salt and lemon juice to a fine paste. Heat a non-stick pan and dry roast cumin seeds till they give a nice aroma. Add halved potatoes, coriander powder, cumin powder, remaining turmeric powder and mix. Add half a cup of water, cover and cook on low heat till the potatoes are done. Add the chutney, half a cup of water and mix. Adjust salt and simmer for three to four minutes or till the gravy has thickened. Add yogurt and stir. Cook till it comes to a boil and take off the heat. Sprinkle toasted sesame seeds and serve hot. Nutrition Info Calories 594 Carbohydrates 98.9 Protein 23.5 Fat 11.8 #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article