Serves 1
Directions
- 1Add 1/2 cup fresh coriander, 1/4th cup fresh mint, and 2 Tbsp peanuts into a blender.
- 2Add 1/4th inch ginger, 2 green chilies, and 2 teaspoons lime juice to the blender.
- 3Add rock salt to taste, 1/2 tsp amchoor, and 1 ice cube to the blender.
- 4Blend all chutney ingredients until smooth.
- 5Boil the potatoes in a pressure cooker.
- 6Pour water into the pressure cooker to cover the potatoes.
- 7Pressure cook the potatoes for 5-6 whistles until they are nice and soft.
- 8Drain the boiled potatoes.
- 9Peel the boiled potatoes.
- 10Heat 1/2 Tbsp oil and 1/2 Tbsp ghee in a pan and add 1 teaspoon jeera.
- 11Add the peeled potatoes to the pan with ghee, oil, and jeera.
- 12Cook the potatoes on both sides until they are nice, golden brown, and crispy.
- 13Season the cooked potatoes with rock salt.
- 14Add 2 Tbsps freshly grated coconut to the potatoes.
- 15Give the potatoes and coconut a good mix and take them out into a bowl.
- 16Add chutney to the potatoes and mix well.
- 17Garnish the dish.
- 18Serve hot and enjoy.
Ingredients
- 0.5 cup coriander
- 0.25 cup mint
- 2 Tbsps peanuts
- 0.25 inch ginger
- 2 green chilies
- 2 tsps lime juice
- rock salt
- 0.5 tsp amchoor
- 1 ice cube
- 300 g baby potatoes
- 0.5 Tbsp oil
- 0.5 Tbsp ghee
- 1 teaspoon jeera
- 2 Tbsps grated coconut
Equipment
blenderpressure cookerpantongswooden spoonbowl
Tips
- Adding an ice cube to the chutney keeps it beautifully vibrant green.
- Cook the potatoes until they are golden brown and crispy on both sides.
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