Minty Baby Potatoes

I had quite a lot of potatoes and I wished to prepare something with it, which I have neither heard nor tried. Then I searched inside my fridge, to find if there is something which will go the best with potatos. Then I found the hero.. MINT.. Yes.. Mint and potato go very well together.
I just gave a try and it was a great success at home.

These need not be necessarily be baby potatoes. You can even use the big ones, cut in to big bites.

Ingredients

To grind

• Mint leaves- 1 cup
• Coriander leaves- 1/4 cup
• Ginger - 1 small piece
• Garlic- 4 cloves
• Cumin seeds- 1 tsp
• Green chillies - 2 nos
• Salt - 1 tsp

Other ingredients

• Baby potatoes - 5 or 6 nos
• Asafoetida- 1 tsp
• Chilli powder - 1 tsp
• Coriander powder- 1 tsp
• Garam masala- 1 tsp
• Salt - to taste
• Oil - 3 tsp
• Dry mango powder - 1 tsp

Method

For the mint paste

• Grind together all the ingredients under "to grind" heading in the Ingredients list, by adding water in order to make it a smooth paste. 

 

• Keep it aside

How to proceed

• Boil the baby potatoes. It should be boiled completely but little stiff at the outside. I kept for 4 whistles. Peel the skin off

• In a non-stick pan, heat some oil. Maintain the heat in medium. Add the potatoes, salt and asafoetida. 

• Cook them till it becomes golden brown from all the sides. Keep flipping them to avoid burning. It will take 5 to 10 minutes.

• Once the potatoes are crispy from all the sides, add chilli powder, coriander powder, dry mango powder and garam masala. Toss them well. transfer it to a plate and keep it aside.

• In the same pan, add some oil and add the mint paste. Cook for 2 minutes or until the raw smell is gone. Now add the shallow fried potatoes and mix well.. switch off the flame.

• Serve this as snacks or accompaniment for jeera rice or any flavored rice.

• We had them with moong dal kichdi and crud rice.