When Arvind told me about this dish, I couldn’t believe my ears.. mint in potatoes!! I was almost about to say.. bleh, nay, but then he said “my mom makes this amazing dish, you should ask her for the recipe. it’s one of my favorite dish”. You can understand how my reaction instantly changed from nay to yay 😉
It’s a very simple recipe and takes no time to cook. Still, it took me a couple of times to bring the dish to the the taste that Arvind was looking for. Honestly speaking, I suck at following recipes to the T! I can’t remember measurements and I always like to give my own twist to every dish.
So, this is one such dish where the only twist I gave was to add 1/2 cup milk and that was just to cut down on the tangy-ness of the mint. It tastes best with Poori, but I am sure it will taste good with some daal and rice too. It’s not one of my fav potato dish but it’s definitely not a ‘nay’. It taste really really good!
- 1 large potato, boiled and cut in small cube size
- 1 bunch mint leaves, should be approximately 2 cups
- 1/2 cup cilantro leaves
- 1 tbs garlic paste
- 1 tbs ginger paste
- 1 tbs cumin seeds
- 1/2 tbs cumin powder
- 1/2 tbs chilly powder
- 1/2 tbs coriander powder
- 1 tbs mango powder/ amchur
- 1/2 cup milk (optional)
Using a food processor, grind the mint and cilantro to a fine paste. Do not add any water
In a pan, heat some oil and add garlic, ginger along with some cumin seeds.
Next, add the boiled potatoes and fry them for a while, about 5 minute
Add cumin powder, coriander powder, chilly powder and saute for another 5 minutes
Add the mint paste and mix it properly with the potatoes.
At last, add the milk and the mango powder and then, let it cook for another 2 minutes
Serve it hot with with some poori or as a side dish with some rice and daal.