Pudina Aloo/Minty Potatoes

Easter was totally a blessed one with our entire family here that called for a massive cooking. Now Kitchen is undoubtedly the most busiest part of the house with clinging pots and pans, kitchen drawers opening and shutting down, and lots of food on the kitchen counter. Every corner of the kitchen is being used and Moms are on a mission to give a clean sweep to my overstocked pantry. I am currently playing the role of a taste tester and less of a chef. Even Abbey is into full fledged cooking with frying pans and wooden spatula in the living room.

Coming back to minty potatoes, this was a fabulous side dish. The looks were quite deceiving like Easter eggs. We paired it with  Jeera rice, Shahi paneer, and was absolutely tasty. I believe it will go well with beef chops/lamb chops with the minty texture. The measurements were so accurate by the author and everyone in the family loved it. Try this for your next potluck ......

Recipe: Vidhu Mittal's Pure and Simple

Ingredients

Baby potatoes, boiled, peeled - 400 gm

Vegetable oil - 1 1/2 tbsp

Asafoetida/hing - a pinch

Cumin seeds - 1/2 tsp

Ginger paste - 1 1/2 tsp

Green chilli paste - 1/2 tbsp

Mint paste - 1 tsp

Coriander powder - 2 tsp

Red chilli powder - 3/4 tsp

Amchur/Mango powder - 1/2 tsp

Mint powder - 1 tsp

Chaat masala - 1/4 tsp

Garam masala - 1/4 tsp

Mint, chopped - 3 tbsp

Coriander leaves, chopped - 2 tbsp

Salt to taste

Method
Heat 1 1/2 tbsp oil in a pan for 30 seconds. Add asafoetida, cumin seeds, ginger paste, green chilli paste, and mint paste. Cook for 10 seconds. Add potatoes and mix well. Add coriander powder, red chilli powder, mango powder, mint powder, chaat masala, and garam masala. Cook on low heat for 5 minutes, turning occasionally. Add mint, coriander leaves, and salt to taste. Mix and cook for a minute. Serve hot.