Ingredients
- Baby potatoes – 500 grams (boiled and peeled)
- Vegetable oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Finely chopped green chilli – 1
- Chilli powder – ½ teaspoon
- Coriander powder – 1 tablespoon
- Turmeric powder – ½ teaspoon
- Amchur – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt – To taste
- Chopped coriander leaves for garnishing
- Dip:
- Mayonnaise – ¼ cup
- Yogurt – 2 tablespoons
- Milk – 2 teaspoons
- Dijon mustard – ½ teaspoon
- Chopped parsley – 2 tablespoons
- Pinch of salt and pepper
Method
For the potatoes:
1. Heat oil in a kadhai.
2. Add cumin seeds.
3. Once they start spluttering, reduce the heat.
4. Add chopped green chillies and all remaining spices.
5. Sauté for a few seconds and add the salt and potatoes.
6. Mix well to coat the potatoes with the spices.
7. Cover the kadhai with a lid.
8. Cook on low flame for 10 minutes.
9. Sauté the potatoes some more.
10. Turn off the heat.
11. Garnish with chopped coriander.
12. Serve hot.
For dip:
13. Mix all the ingredients for the dip together till they are fully combined and the mixture smoothens.
