Recipe for Spicy coriander baby potatoes

Everybody loves to eat potatoes, and we make various Indian dishes using them as the main ingredient. Potatoes are very high in starch and are a good fibre source. It also helps you to feel fuller for a more extended period. 

Coriander leaves are mainly used to decorate Indian dishes, but do you know these leaves benefit our health? Coriander is a good source of vitamins and minerals. It helps fight digestive problems and keeps the blood pressure in control. 

Let’s make a delicious dish from coriander leaves and baby potatoes: 


  • Small potatoes – 2 cups
  • Coriander – 1/½ cup chopped
  • Oil – 3 tsp 
  • 1 tbsp Ginger-garlic paste 
  • 1/2 tsp, Onion grated
  • 1 tbsp, Juice of lemon Water 
  • 4 cups water
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 2 tsp Dry mango powder
  • Salt to taste
  • Coriander leaves


1. Boil the baby potatoes in a pressure cooker on a high flame.

2. When the potatoes get boiled, take them out from the cooker and place them in a pan full of cold water.

3. Now, start peeling the boiled potatoes.

4. Heat some oil in a pan and add the cumin seeds and diced onions.

5. Stir well until the onions turn a little golden brown. Then add the paste of ginger and garlic. Stir well.

6. When the spices get golden brown, start adding the cumin powder, coriander powder, dry mango powder, Black pepper and (the mixture of hot spices) Garam masala.

7. Now add the boiled potatoes and green fresh coriander leaves. Mix it well with the paste of spices.

8. Add one big spoon of oil and place a lid over the veggies. 

9. Cook for 3 to 4 minutes, add two spoons of water and stir well for one minute so that the potatoes get mixed with all the spices. 

10. Cook for one minute, then turn off the flame.

11. Place the spicy baby potatoes on a plate and sprinkle some green coriander leaves over them.

Serve hot with butter, garlic naan or chapati.