Recipe- Try These Delicious Pudina Aloo

The weather has been really weird here, I mean I thought it was spring and it was supposed to be warm. But all of a sudden for the last 2 days, it has been really cold, like there’s a chill in the wind like it’s in December or January. Crazy right? I hope things change pretty soon! When the weather is cold, I crave for comfort food and I am sure I am not the only one who feels like this. For me like many other Indians comfort food is rice, dal (lentil) and some potatoes on the side and so I made these ridiculously simple yet super delicious minty potatoes aka pudina aloo! [In Hindi, pudina=mint and aloo=potatoes].

There’s this Indian grocery store here, where you get the most gorgeous mint leaves. I usually don’t buy veggies from Indian grocery stores but the mint is always so pretty there, that it’s hard for me to resist. I end up buying more bunches than I would possibly need. Happens with you? I am sure it does especially when you are a foodie!

Ingredients

3 medium potatoes boiled and cubed
2.5 teaspoons vegetable oil
½ teaspoon cumin seeds
1 green chili finely chopped
¼ teaspoon hing asafoetida
¼ teaspoon dry mango powder amchur
garam masala powder to sprinkle
salt to taste
½ cup mint leaves tightly packed
¼ cup coriander or cilantro
½ inch ginger piece
water few teaspoons to grind

Method

* Boil 3 medium size potatoes. Peel and cut into cubes. Set aside.

* In a food processor add fresh mint leaves, coriander leaves and ginger.

* Add few teaspoons of water to grind to a paste. Set aside.

* Heat oil in a pan on medium heat. Once hot, add cumin seeds and let them crackle.

* Add chopped green chili and asafoetida (hing) and saute for few seconds.

* Add the prepared mint paste and cook for a minute.

* Dump in the boiled cubed potatoes, toss so that they all covered with the mint paste.

* Add salt, dry mango powder (amchur) and mix till well combined. Cook for 2 minutes.

* Sprinkle garam masala powder on top and remove pan from heat.

* Garnish with some mint leaves and serve hot as a side dish with rice.