WIDELY grown and available throughout the year, the humble potato lends itself to almost the entire gamut of cooking procedures - boiled, mashed, fried, baked, in salads, as chips, french fries, to make aloo bhajias, aloo chaat, as a binding agent for meat or vegetable croquettes, as a stuffing or cooked with meat in a curry and much more. On a TV cookery show, it was even used to make a sweet!
Try cooking baby potatoes in this absolutely delicious minty-spicy-tangy masala. Any which way you choose to serve them - as a side dish with rice or with rotis or eat them straightaway like a snack (as my kids did), you will love them!
What you need:
[tbsp = tablespoon, tsp = teaspoon]
500 gm baby potatoes; 1 packed cup mint leaves; 1/2 cup green coriander; 1 tbsp ginger-garlic paste; 1/2 tbsp cumin seed; 1/2 tbsp cumin powder; 1/2 tbsp coriander powder; 1/2 tbsp red chilli powder; 1/2 tsp saunf (fennel) powder; 1/2 tbsp pani puri masala or amchur (dry mango powder); 2 tablespoons cooking oil; 1 cup water; Salt to taste
Boil and peel the potatoes. Grind the mint and coriander leaves into a paste.
Heat the oil in a pan and sprinkle the cumin seed. When it crackles add the ginger-garlic paste, fry nicely and add the cumin, coriander, red chilli and fennel powders. Fry for half a minute then add the ground paste and salt to taste. Allow to cook a little. Toss the potatoes in. Keep frying and stirring for about 5 minutes. Use the water to rinse your blender and add the water and the pani puri masala or amchur and continue cooking till a little dry.
PS: If you're using large potatoes, boil and dice them for use. Add a little salt to the water while boiling potatoes.
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