Potatoes in Green Masala
by Tarla Dalal
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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|
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