Potatoes in Green Masala
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 290 cookbooks
This recipe has been viewed 21706 times
The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whichever way you prefer.
- Combine the chutney and curds in a bowl and mix well.
- Add the potatoes and toss well.
- Heat a non-stick tava (griddle) and cook the potatoes on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Serve hot.
Nutrient values per serving
|Vitamin A||659.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||15 mg|
|Folic Acid||0.2 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.