Pudina Aloo | Minty Potatoes

Recently I won a give away at pari's place and it was the first give away which I ever won after I started blogging and that is why it is really special to me.I won a book named 'Pure and Simple' by 'Vidhu Mittal',which is really a very well written book with wonderful recipes.This book is quite an essential for a newbie in kitchen as it covers almost all from basic stuff to the creation of a exotic meal and I must thank Pari for choosing such an excellent book for the give away.Today's recipe is prepared from this book and you will see many more recipes from this book in my space soon,so stay tuned!!!
Coming to the recipe,this is a really simple but flavorful recipe and potatoes do wonders in absorbing the flavors of any dish.I like to use baby potatoes in my cooking very often and I have already posted many recipes using baby potatoes and now even this recipe added to my list.If you have boiled potatoes in hand this entire process can be finished in 15 mins.This dish can add charm to your dining table and is a good side dish with roti or pulav or you can even serve it as an appetizer.
Pudina Aloo | Minty Potatoes Recipe:
(serves : 3-4)

Ingredients:
18-20(400gms) baby potatoes
3 tbsp mint,finely chopped
2 tbsp coriander,finely chopped
1 tsp mint paste(roughly from 1/4 cup)
1 tsp dried mint powder
1 1/2 tsp ginger paste
1/2 tbsp green chilli paste
salt to taste

dry masalas needed:
2 tsp coriander powder
3/4 tsp red chili powder
1/2 tsp amchur powder
1/4 tsp chaat masala
1/4 tsp Garam masala

for tadka:
1/2 tsp cumin seeds
a pinch of hing
2 tbsp oil
Method:

• Pressure cook baby potatoes for 1 whistle and simmer for 5 mins and switch off the flame.After the pressure drops,drain and cool the potatoes and peel the skins off.
• Heat oil in a pan and add hing and crackle cumin seeds.
• Add ginger paste,green chilli paste and mint paste and fry well.

• Add cooked potatoes and mix well.
• Add coriander powder,red chili powder,amchur powder,mint powder,chaat masala and garam masala and fry well for 5 mins stirring it occasionally.
• Add finely chopped mint,coriander leaves and salt to taste and mix and cook for a minute.

Serve it hot as a side dish with roti/pulav or as an appetizer.I served this with Jeera rice and Masoor Makhani and it was really a satisfying meal.

Notes:

• The usage of dry mint and fresh mint in large quantities makes it extra tasty,so do not skip adding dry mint to it.
• To make dry mint powder,clean,wash and drain excess water from mint leaves and dry them under shade/sun for a day or two.Powder it in a mixie,if the leaves are still soft and not crisp microwave them for a couple of minutes by checking them in between and then powder them.
• I like my potatoes crisp,so I poked the boiled potatoes a bit with a fork and shallow fried using a tsp of oil until crisp and form brown patches all over and added to the dish instead of boiled potatoes.However it is optional and left to your choice.
• Mine did not turn very green as I did not have much mint while making it and also I added a pinch of turmeric to baby potatoes while frying.If you follow the process I mentioned the potatoes will turn quite green in color with lots of mint flavor in it.