Chutney Wale Aloo Matar

PREPARATION

1. In a skillet, add 290 grams baby potatoes, 1 teaspoon salt and 500 milliliters water. Cover and boil for 8 - 10 minutes. Remove from heat and strain the potatoes.
2. In a blender, add 3 grams coriander, 3 grams mint leaves, 1 tablespoon garlic cloves, 1 tablespoon ginger, 1 teaspoon green chili, 1 tablespoon desiccated coconut, 2 tablespoons peanuts, 1/2 teaspoon salt, and 80 milliliters water. Blend until smooth and keep aside.
3. Heat 1 tablespoon oil in a skillet. Add 1 teaspoon cumin seeds and sauté for few seconds.
4. Add 60 grams chopped onions and cook for 2–3 minutes until softened.
5. Add the prepared chutney and cook for 2–3 minutes.
6. Add 1/4 teaspoon turmeric and 1/2 teaspoon coriander powder. Mix thoroughly.
7. Add boiled potatoes and 80 grams boiled green peas. Mix well.
8. Add 250 milliliters water and stir well. Cover and cook for 8 - 10 minutes.
9. Remove the lid, add 1/2 teaspoon salt, 1/4 teaspoon garam masala, and 1 tablespoon green chili. Mix and cook for 1–2 minutes.
10. Remove from heat and transfer to a serving dish.
11. Serve hot.