Baby Potatoes at the local farmer`s market can never let me walk by without getting picked. The local market has hoards of them freshly wrapped up in little bags, all of them in various sizes. My all time favourite preparation would always be Chinna Urulai Fry or with fresh soft parathas, Aloo Dum. This weekend, I rememebered having a fresh packet of Mint and corriander stashed away in my refrigerator pantry. I have this love for Mint and I keep using it over and over again in my cooking. It`s such an awesome addition to any rice pilafs and to curried gravies that it simply takes the taste and aroma to the next level. Cialntro on the other hand is such an aromatic garnish that I lavish it in rasams, gravies, and rice dishes. With this in mind, I wanted to try to marinate the cooked potatoes in a green sauce and then let them saute in the wok. Good try over the weekend, with even better reviews from my family!!!
Baby Potatoes – 1 1/2 Pound Bag.
Fresh Cilantro Packed – 1 cup.
Fresh Mint Leaves Packed – 1/3 cup.
Green Chillies – 12.
Red Onion – 1/4 Medium Onion or 1 small onion/ shallot.
Ginger – 2 Inch Piece.
Garlic – 5-8 Pods.
Cashew Pods – 5 to 6.
Jeera – 1 Tsp.
Dhania Powder – 2 Tsp.
Turmeric Powder – A pinch.
Garam Masala Powder – 1/4 Tsp.
White Sesame Seeds (Dry Roasted) – 1 Tsp.
Yoghurt – 1/4 cup.
Salt to taste.
- Wash the Baby Potatoes three to four times in tap water and rub the outer skin well with a brush to remove all traces of soil or dirt. The potatoes would be cooked with the skin on so its very necessary to clean it well.
- Make a small hole with a fork on every potatoe. This is to make sure that its well cooked with the salt,
- In a pressure cooker, add the potatoes, enough water to just soak in, add salt and pressure cook FOR JUST ONE WHISTLE. Immediately switch off.
- Drain all the water and pour in to a mixing bowl. Set aside.
- In 1/8 cup water add the dhania powder and turmeric powder and mix to a smooth paste. Set aside.
- In a mixer puree the following: Onion, Mint, Cilantro, Cashews, 8 Green Chillies, Ginger, Garlic, Salt with as less water as possible. Adding the onions first helps in bringing out water for grinding the rest of the ingredients.
- Pour in to a mixing bowl and add the cooked potatoes so they marinate well in the green paste. Set aside for a minimum of ten to twenty minutes. The holes on the baby potatoes, also help in the marination.
- In a kadai, add oil, jeera, and remaining 4 green chilles slit lengthwise.
- Next add the powders dissolved in water and roast well. After a few minutes, add the potatoes soaked in green ground paste.
- Add yoghurt and mix in well.
- Saute on medium low heat very slowly until the green paste is well roasted and coated over the potatoes.
- Add oil, if you feel that the potatoes begin to smoke. The idea is to slow cook covered with ocassional tossing.
- Dry roast a spoon of white sesame seeds and powder.
- When the potatoes are done, sprinkle the sesame powder and toss.
- Enjoy delicious Hara bara Sookha Aloo Subzi with raw onions and steaming hot Parathas.
- When the ingredients are getting pureed, its a good idea to add 1 Tbsp of any light oil like Canola or Sunflower Oil. This prevents the aloo from smoking and catching the bottom of the pan apart from helping in the marination process.