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| Main Ingredients | Baby Potatoes, Coriander Leaves |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 25-30 baby potatoes, boiled and peeled
- 1 inch ginger
- 4-5 garlic cloves
- 4 green chillies
- 1/4 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1/2 cup yogurt
- Salt to taste
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon gram flour (besan)
- 1 tablespoon lemon juice
- 1 sprig of fresh mint
Method
- Grind together ginger, garlic, green chillies, mint leaves, coriander leaves, ¼ cup yogurt and salt to a fine paste.
- Heat oil in a non stick pan and add cumin seeds. When they change colour, add potatoes and saute till potatoes get lightly coloured.
- Mix gram flour with ¼ cup water till smooth. Add remaining yogurt and mix well. Add green chutney to the pan.
- Rinse the mixer jar with ¼ cup water and add to the pan. Add the yogurt-gram flour mixture and mix.
- Adjust salt and mix well and simmer, stirring occasionally, till potatoes become soft and gravy becomes thick. Add lemon juice and mix. Serve hot garnished with a mint sprig.
Nutrition Info
| Calories | 945 |
| Carbohydrates | 41.4 |
| Protein | 142.4 |
| Fat | 5.8 |
| Other Fiber | Vitamin C: 107 |
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