Potatoes in Chili Basil Chutney

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The festival of Navratras bring glitter in Indian atmosphere, especially so in North and Western India. This is the time when all meat culinary goes for a hibernation and out come the vegetarian conjures. 

This is one such moment  when the last burst of green were being harvested from my garden in the late springs. I came up with the idea of cooking up a chutney recipe with all the basic greens and throwing in some potatoes as well. Easy Peasy – Yummy Tummy !!

…need to know (food details)

  • Number of people served : 4 to 5
  • Preparation time : 25 minutes max.

….and we need (ingredients)

  • Basil, sweet or Thai, 2 bowlfuls : In this I used sweet or Genovese basil leaves which I pluck-wash at my garden. Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. I grow 4 to 5 types of basil in my garden and am always looking for new things to do with it.
  • Olive Oil, 2 tablespoon : Keep the oil light so as not to interfere with the flavor of your dish either in odor or in taste. Besides, olive oil is a great antioxidant, anti inflammatory, is good for heart and weight management.
  • Garlic Ginger paste , 1 tablespoon : You will hardly find any of my recipes missing garlic. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Cheese cube, 2 100 gram cubes : With all the calcium and protein benefits, cheese here is added for it’s creamy texture and nutty essence.
  • Green Chilies, 4 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Mint, a handful, about 150 grams : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
  • Cumin seeds, 100 grams : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Coriander, 100 grams : This comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Salt to taste : Regular table salt would do in this.
  • Onions, chopped, 1 medium : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Lime juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.

….time to cook ‘n roll (preparing instructions)

  • Grind the greens to a nice paste. You can wet grind it in a processor. There’s not much risk here to loose flavor but the coarseness should not be felt in the chutney later.
  • Mix the cheese grated well and keep it aside.
  • Boil the potatoes firm. Do not overboil else they’ll get mashed badly while cooking. We need to see them in the dish.
  • Heat the oil in a pan at medium heat till it starts evaporating.
  • Now add cumin in it and stir till it crackles.
  • Add the onions and the lime juice and stir for a while. About 4 minutes on medium heat should be good.
  • Now add the chilies (deseeded) and stir for about a minute.
  • Add the green paste now and stir cook on medium to high heat for 8 minutes till well done.
  • Add the boiled potatoes (chopped in an inch cubes). Cook further for 5 minutes. You may cover the pan now.
  •  There you are !!

Storage : Good for storage for upto 3 days at optimum temperature .

Missing Something ? : You can use mustard seeds instead of cumin to cook.

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