Tangy Mint Potatoes Recipe
Looking for a flavorful, refreshing dish to serve at your next meal? These Tangy Mint Potatoes are a perfect choice! This dish is ideal as a starter or as a side to complement your main course. You can pair it with dal fry, cucumber salad, and chapati for a satisfying lunch. Let’s dive into the recipe and create a tangy, herb-infused treat!
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 5 medium-sized |
| Mint leaves | 1/4 cup |
| Fresh coriander | 1/2 cup |
| Green chilies | 2, chopped |
| Dry mango powder (Amchur) | 1 1/2 tsp |
| Red chili powder | 1 tsp |
| Turmeric powder | 1/3 tsp |
| Salt | To taste |
| Cumin seeds (Jeera) | 1 tsp |
| Ghee or oil | As required |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions
-
Boil and Prepare the Potatoes
Begin by washing the potatoes thoroughly. Boil them until they are soft, peel the skin, and cut them into small bite-sized pieces. -
Prepare the Mint-Coriander Paste
In a blender, combine fresh coriander, mint leaves, and green chilies. Blend them together into a smooth paste and set it aside for later use. -
Temper the Cumin
Heat ghee (or oil, depending on your preference) in a frying pan. Once hot, add the cumin seeds and let them sizzle for about 10 seconds. -
Cook the Mint-Coriander Paste
Add the mint-coriander paste into the pan with the cumin and sauté it for about 3 to 5 minutes, allowing the flavors to infuse. -
Spice It Up
After the paste has cooked, add salt, red chili powder, turmeric powder, and dry mango powder (amchur). Stir everything together and cook for another minute to allow the spices to blend well. -
Add the Potatoes
Add the boiled and chopped potatoes into the pan. Gently toss them in the spice mixture until they are well coated. -
Cook and Finish
Add a little water to the pan, just enough to create a slight gravy. Let the potatoes cook for another 5 minutes, allowing all the flavors to meld together. -
Serve and Enjoy
Once done, turn off the heat and serve the tangy mint potatoes hot. These go wonderfully with dal fry, cucumber salad, and chapati for a complete, delicious lunch.
Tips for Perfect Tangy Mint Potatoes:
- You can adjust the amount of green chilies to your spice preference.
- If you prefer a richer flavor, using ghee will enhance the taste of the dish.
- Add a pinch of asafoetida (hing) while tempering the cumin for an additional flavor layer.
- To make the dish more vibrant, garnish with a few fresh mint leaves and coriander before serving.
This Tangy Mint Potatoes recipe will not only bring a fresh zing to your plate but will also leave your guests asking for more. Enjoy!
