Wash and Boil the baby potatoes in a pressure cooker until they are tender (don't overcook).
Peel them and keep aside in a large bowl.
Meanwhile take coriander leaves, green chillies, ginger, salt, curd and 2 baby potatoes in a blender & blend until smooth.
Add a tablespoon of water if required to ease blending.
Now mix rest of the seasonings - dry mango powder, chaat masala powder, crushed cumin powder and red chilli powder and churn again.
Add this spicy coriander chutney blend to the bowl of baby potatoes and toss well to coat the potatoes well.
Drizzle lemon juice and garnish with pomegranate kernels and chopped coriander. Your mouthwatering Hariyali Chutney Aaloo chaat is ready to relish.
