Baby potatoes with coriander pesto...

With the heat index increasing everyday it's exhausting to be in the kitchen for longer duration to prepare elaborate dishes. Simple rice, lentils, thin fish curries are what I'm making mostly these days. Other than lunch and dinner, the lunch boxes for school and office require a good planning. With the kid enrolled in a morning school I hardly have 30-40 mins to prepare for the boxes. So I plan accordingly and make myself ready with half the work done before hand. Today I'm going to share one of such recipes, that I prepare for my kid's lunch box. A very easy and quick recipe, which not only great for lunch boxes but also as a starter for your next party.

Baby potatoes, who doesn't love them. I use them in several different ways, in curries, to make salads, to stir fry with spices and many more. This time I wasn't sure what to make out of these. Then I found a fresh bunch of coriander and I knew what it's going to be. a simple pesto was in my mind. To reduce cooking time I used pressure cooker to boil the potatoes. The potatoes can be boiled and peeled the previous night, so only job left is to make the fresh pesto and mix it with the potatoes. An easy, quick and manageable recipe to handle during the chaotic morning errands.

And before I start to cook I couldn't help but take some pictures of these cute little potatoes. And that bunch of aromatic coriander, aren't they gorgeous?

Things needed to make baby potatoes with coriander pesto:

(Serves: 4)

• Baby potatoes: 20-25
• Coriander (chopped): 2 cups
• Cashew nuts: 3 tbsp
• Raisins: 2 tbsp
• Garlic: 3-4 cloves
• Green chilies: 3-4 (as per taste)
• Salt to taste
• Vegetable oil: 3 tbsp

Steps of making baby potatoes with coriander pesto:

1. Wash the baby potatoes and cook in a large pan filled with water and two teaspoons of salt, till the potatoes are fork tender.

2. Drain the potatoes, let it cool down. Peel the potatoes.

3. Take chopped coriander (leaves and stems both), garlic, cashew nuts, raisins, green chilies, salt in a food processor or mixer grinder and add little water to make a smooth paste.

4. In a pan heat oil, when the oil is hot add the peeled potatoes and cook over high heat till brown spots appear. Add the freshly made coriander pesto, mix well. Taste and adjust seasoning as required. Serve hot with roti or paratha or just as it is.

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