Here's a North Indian style recipe for Chutney Wale Aloo:
### Instructions:
1. **Prepare the Potatoes:**
- Wash the baby potatoes thoroughly. If they are large, cut them into halves or quarters.
- Parboil the potatoes in salted water until they are slightly tender but not fully cooked. Drain and set aside.
2. **Prepare the Chutney:**
- In a blender or food processor, combine fresh cilantro leaves, mint leaves (if using), green chilies, garlic cloves, and ginger.
- Add a little water and blend until you get a smooth paste. Set aside.
3. **Cooking:**
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the parboiled baby potatoes to the pan. Fry them until they turn golden brown and crispy on the outside, stirring occasionally to ensure even cooking.
4. **Add the Chutney:**
- Once the potatoes are golden brown, add the prepared chutney paste to the pan. Stir well to coat the potatoes evenly with the chutney mixture.
- Reduce the heat to low and cook for another 5-7 minutes, allowing the flavors to meld together. If needed, sprinkle a little water to adjust the consistency and prevent sticking.
5. **Seasoning:**
- Sprinkle chaat masala and amchur (if using) over the potatoes. Add salt to taste and stir gently to combine.
- Squeeze fresh lemon juice over the potatoes and give it a final toss.
6. **Serve:**
- Garnish with some fresh cilantro leaves and serve hot as a main dish or side dish with roti, naan, or rice.
Enjoy the vibrant flavors of Chutney Wale Aloo, a delightful dish that captures the essence of North Indian cuisine with its aromatic herbs, spices, and perfectly crispy potatoes infused with tangy chutney goodness.
