I made this as a side dish to compliment the Kheema Pulao. Try it, you may like it as well. It’s so simple to make!
I usually buy baby potatoes when in season, sometime back I made the delightful Alu Bhujia, and another day I made it with curd and it turned out fantastic.
And I added the mint leaves from my house help Leema’s kitchen garden and these mint leaves are so fresh that they lasted for days in the fridge.
- Boiled baby potatoes – 250 gms, cut in half
- Salt to taste
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Roasted cumin powder – 1tsp
- Chilli powder – 1 tsp
- Curd – 1 large bowl
- Whole dry red chillies – 1 – 2 nos
- Chopped mint leaves – ½ cup
- Chopped coriander leaves – ½ cup
- Oil for shallow frying
- First sauté the dry red chillies in hot oil and remove.
- Then coat the boiled baby potatoes with the spice powders and shallow fry them in the same oil until light brown.
- Set aside and allow it to cool.
- Beat the curd in a large bowl with chopped mint and coriander leaves.
- Just before serving, drop in the fried baby potatoes, add salt to taste and serve hot or cold along with pulao or paranthas!
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