Aloo Pudina Roast

Baby potatoes cooked in simple mint gravy. I was cooking baby potatoes for the first time, it was a big deal for me to peel them. They would slip every time I tried to peel them with a peeler. Not dejected, I boiled them and peeled it. Mission accomplished. If you do not have baby potatoes handy, you can cube the normal sized potatoes and use them here.Nothing is going to change, except that baby potatoes are a little sweeter in taste.If you do not want to peel the potatoes, then fine too, prick them with a fork and use them.
Pudina/mint masala is simple. I am sure you would have come across this mint blend with coriander leaves and chillies.
Once the paste and potatoes are ready, nicely sauté them till the masala coats the potatoes and is nicely roasted. You are sure in for a treat.

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This dish can be served as a starter or can be had as evening snack too. This is a fool proof method to cook the baby potatoes, definitely not the ‘only’ method to cook. Another recipe to soon follow, as I have a portion of the lovely minion aloos in my pantry  😛

Procedure

Make a fine paste of pudina, coriander and green chillies by adding little water.

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In a non stick pan, heat oil.Put mustard seeds,Jeera,Curry leaves,Green chillies and Ginger garlic paste. Fry it for 2 minutes.Add onion.Fry for 2-3 minutes.
Add turmeric powder,salt and baby potatoes  and fry till they lightly colour themselves .Now add mint paste.

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Cook till the masala is dry and has coated the potatoes. Tasty Aloo pudina roast is ready to serve.

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Ingredients

  • Baby potatoes 10
  • Pudina/mint leaves 30-40
  • Coriander leaves 1 cup finely chopped
  • Green chillies 2-3
  • Onion  1 finely chopped
  • Ginger 1/4″
  • Garlic 3-4 cloves
  • Curry Leaves 7-8
  • Jeera/cumin seeds 1 tsp
  • Turmeric powder  1tsp
  • Salt to taste
  • Oil

Method

  • Wash, cook (with salt) and peel baby potatoes and keep aside. Let it cool while you prepare other ingredients.
  • Blend pudina, coriander and green chillies to a fine paste with little water.
  • Crush coarsely ginger and garlic in a mortar pestle.
  • In a non stick pan, heat oil on medium flame.
  • Add mustard seeds and let them splutter.
  • Add jeera and fry for 30 seconds.
  • Add onion and green chillies and fry for 2-3 minutes. Remember the paste also has chillies, so adjust the heat as you require.
  • Add freshly prepared ginger and garlic paste. fry till aromatic.
  • Add turmeric powder and salt.
  • Add baby potatoes and fry till they lightly colour themselves. This should take approx 5-6 minutes.
  • Now its time to add the mint paste. Add  50ml of water if the gravy is thick and not coating the potatoes.
  • Cook well till the masala is dry and has coated the potatoes. Let them fry for some more time till the potatoes are roasted well.
  • Switch of the flame and once warm squeeze one lime juice and mix well.
  • Finally garnish with more coriander leaves/Mint leaves and serve hot.

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