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.