Author Notes
This is a quick,yummy appetizer.This could be made vegan as well. —Swetha Chellappa
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Ingredients
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2 pounds
Baby potatoes,boiled & peel.
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1 dash
salt
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1/2 tablespoon
ginger-garlic paste
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2-3
pearls of garlic
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1/2 bunch
mint
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1/2 bunch
cilantro
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2
thai chili peppers
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1/4
inch of garlic
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1/2 cup
plain yogurt
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1/2 tablespoon
oil
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1 tablespoon
garam masala
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1/2 tablespoon
cayenne pepper
Directions
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Boil the potatoes and peel them.Please take care to not over-boil them;the potatoes should be firm,not mused up.
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Preheat the oven to 425 degress F.
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Blend the mint leaves ,cilantro , thai chili peppers,ginger,garlic ,yogurt and some salt in a blender.If you want it to be vegan,you can skip the yogurt.You might have to add more oil in that case.
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Transfer to a mixing bowl.Add cayenne pepper,oil, and garam masala to it.
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Add the potatoes to the bowl and mix it well so that all the potatoes are coated with the spices.
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Cook the potatoes in the oven for 15-20 minutes.
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Serve with chopped red onions and lime.
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