Chutneywale Aloo Baby potatoes steeped in fresh coriander chutney This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Baby Potatoes, Fresh Coriander Leaves Cuisine Uttar Pradesh Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Chutneywale Aloo 40 Baby Potatoes 1 cup Fresh Coriander Leaves chopped 1/4 cup Fresh mint leaves chopped 10-12 Green chillies chopped 2 inch piece Ginger chopped 4-6 cloves Garlic chopped 4 teaspoons Lemon juice 2 teaspoons Cumin seeds 2 teaspoons Coriander powder 1/2 teaspoon Turmeric powder 1/2 cup Skimmed milk yogurt to taste Salt 1/4 teaspoon Garam masala powder 1 teaspoon Sesame seeds (til) toasted Method Boil the potatoes. Drain and cool. Halve them without peeling. For the chutney, grind together coriander leaves, mint leaves, green chillies, ginger and garlic to make a fine paste. Add lemon juice and mix. Heat a non stick pan. Add cumin seeds and roast till it begins to change colour. Add coriander powder, turmeric powder and continue to roast. Add green chutney and mix. Add potatoes, yogurt, salt and mix. Cover and cook on medium heat for eight to ten minutes. Add garam masala powder and mix. Dry roast sesame seeds and sprinkle over the potatoes. Serve hot. Nutrition Info Calories 155.1 Carbohydrates 25.3 Protein 4.1 Fat 4.21 Other Fiber 0.54 #Coriander powder #Cumin seeds #Fresh mint leaves #Garam masala powder #Ginger #Green chillies #Lemon juice #Salt #Sesame seeds (til) #Skimmed milk yogurt #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