1tablespoonchopped coriander leaves(cilantro leaves) for garnish
salt as required
Instructions
cooking potatoes
Rinse the baby potatoes very well in water. Scrub the mud particles if any, while rinsing. Pressure cook potatoes for 2 whistles with 1.5 cups water. Drain and keep aside. You can also cook the potatoes in a pan.
preparing green chutney
When the potatoes are cooking, prepare the green chutney. Take 1 cup tightly packed chopped coriander leaves, 2 tbsp mint leaves (chopped), ½ inch ginger (chopped), 3 to 4 medium garlic cloves (chopped) 1 or 2 green chilies (chopped).
For a spicy taste, add 3 green chilies.
Add 1 to 2 tbsp water and grind to a smooth fine consistency. Keep the green chutney aside.
preparing chutney wale aloo
When the potatoes become warm, peel and keep them aside.
In a small frying pan, heat 1 to 1.5 tbsp oil. Add cumin seeds and let them splutter.
Then add the potatoes.
Stir and saute for about two minutes on a low flame. If you want you can lightly saute the potatoes till they become crisp from outside. Potatoes can be even fried separately and then mixed with the chutney.
Then add 1 tsp sesame seeds. Saute for a minute.
Now add 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp garam masala powder and a pinch of asafoetida (optional).
Mix the spices very well with the rest of the ingredients.
Next add the green chutney. Switch off the flame and mix the chutney very well, so that the potatoes are coated with the chutney evenly.
Now add salt as per taste.
Then add 1/2 tsp chaat masala and 1/2 tbsp lemon juice. Mix very well. Instead of lemon juice, you can also add dry mango powder or dry pomegranate powder.
Garnish with coriander leaves and serve chutney wale aloo hot or warm as a side starter snack.