Green Chutney Aloo

Preparation Method: 
Blend corriander leaves, mint, lemon juice and green chillies to a paste. Heat a tablespoon of oil and add zeera. Once zeera splutters, add the green paste. Fry the masala for 3-4 minutes, add the boiled potatoes. Cook for 3-4 minutes and add yoghurt. Turn down the heat and let it cook. Serve hot with paratha or as a side dish with daal-chawal.

* Potatoes 2 medium (boiled and cut into an inch cubes) * Corriander leaves 1 cup * Fresh Mint leaves 1/4 cup * Lemon Juice 1 tbsp * Yoghurt 1 cup * Zeera 1 tsp * Green chillies 4-5 * Green masala 1 tsp * Oil and salt
Preparation Time: 
15 minutes
Chef's Name: 
Saleem Pothiwala