Mint is one of my favorite herbs not just because my kids love EVERYTHING mint, be it a drink, an ice cream or paired with a vegetable to spruce it up, but also because of the aroma with which the house is just filled every time you pull a sprig out or cook with it in the kitchen. Its the makes everything smell and taste so refreshing and summery. Another big pro for me is the ease with which you can just grown mint in your kitchen. Considering the lack of green thumb that I have, I have practically succeeded in killing any plant that I have decided to grow in my kitchen but not mint, ladies and gentleman! It looks like it died but then you show it some love and it comes back up again. And recently it has been highjacking pretty my whole kitchen garden and as a result we have been cooking a lot with it lately.
This humble recipe is one of the dishes that we have been cooking on repeat in our household for the past few weeks. Its also perfect to be included as part of our “Everyday Indian Cooking” series where I share quick recipe videos of simple indian dishes cooked in our Indian kitchen. So enjoy this family favorite: Pudine Ke Aloo or Minty Potatoes as my kiddo calls them.
Potatoes (medium sized)- 3-4 (Peeled and thinly sliced)
Cooking Oil- 2 tablespoon
Nigella seeds- 1 teaspoon
Turmeric- 1 teaspoon
Salt to taste
Mint Leaves- 1/2 cups (washed, julienned)
Whole Green Chili- 3-4
Heat oil in a thick bottom pan. As the oil heats up, add nigella.
As nigella sputters add turmeric. Give it a quick stir. Add sliced potatoes. Stir to mix everything well together. Cook on medium heat, until the potatoes are cooked a little over half way through, 8-10 minutes, stirring occasionally.
Add salt. Cook for another 5 minutes. By this time to potatoes will start turing golden in color.
Now add mint leaves and whole chili. Stir it all together. Cover and finish of the cooking for another 1-2 minutes just to make the chilis a little tender.
Serve as lunchbox food or a side for lunch or dinner, paired with puri or paratha.