Spicy Mint Potatoes Recipe
Ingredients
Small potatoes (with or without peel) – 500g
Mint leaves – 1/2 cup (chopped)
Mustard seeds (rai/sarson) – 1 tsp
Cumin seeds (jeera) – 1 tsp
Oil – 3-4 tbsp (for frying and tempering)
Salt – to taste
Black pepper – 1 tsp (or to taste)
Ketchup – 2 tbsp
Instructions
1. Prep the Potatoes:
Wash the small potatoes, and either leave the peel on or peel them, as preferred.
Heat oil in a pan for deep or shallow frying.
2. Fry the Potatoes:
Gently add the potatoes to the hot oil. Be careful, as moisture in the potatoes can cause splattering.
Fry until the potatoes are soft and cooked through. Test by pressing with a spoon; they should mash easily.
3. Prepare the Tempering:
In another pan, heat 2 tbsp of oil.
Add mustard seeds and let them pop. The popping indicates they are releasing their flavor.
Add cumin seeds and roast until aromatic and slightly golden.
4. Combine and Cook:
Add the fried potatoes to the pan with the tempering.
Evenly sprinkle salt and black pepper over the potatoes.
Add ketchup and mix well until the potatoes are fully coated, and their color changes.
5. Add Mint and Simmer:
Tear large mint leaves into smaller pieces and add them to the pan. Mix well.
Cover the pan with a lid and cook on low heat for 3–4 minutes to allow the flavors to blend.
Let the potatoes sit for another 10 minutes with the lid on to soak up all the flavors.
6. Serve and Enjoy:
Serve hot as a snack, side dish, or main course.
Pair with bread, roti, or enjoy on its own!
Tips
Adjust the spices according to your taste preference.
For a tangier flavor, add a dash of lemon juice before serving.
मसालेदार पुदीने वाले आलू की रेसिपी
सामग्री
छोटे आलू (छिलके के साथ या बिना छिलके के) – 500 ग्राम
पुदीने की पत्तियां – 1/2 कप (कटी हुई)
राई (सरसों) – 1 चम्मच
जीरा – 1 चम्मच
तेल – 3-4 बड़े चम्मच (तलने और तड़के के लिए)
नमक – स्वादानुसार
काली मिर्च – 1 चम्मच (या स्वादानुसार)
टमाटर सॉस (केचप) – 2 बड़े चम्मच
विधि
1. आलू तैयार करें:
छोटे आलू धो लें। आप चाहें तो छिलका हटा सकते हैं या वैसे ही रख सकते हैं।
एक कढ़ाई में तेल गरम करें।
2. आलू तलें:
गरम तेल में आलू को धीरे-धीरे डालें। ध्यान रखें कि नमी के कारण तेल छींटे न मारे।
आलू को तब तक तलें जब तक वे नरम और पक न जाएं। चेक करने के लिए चम्मच से दबाएं, वे आसानी से दबने चाहिए।
3. तड़का तैयार करें:
एक अन्य पैन में 2 बड़े चम्मच तेल गरम करें।
इसमें राई डालें और फूटने दें। जब राई फूटने लगे, तो समझें कि वह तैयार है।
अब जीरा डालें और हल्का सुनहरा होने तक भूनें।
4. आलू और मसाले मिलाएं:
तड़के वाले पैन में तले हुए आलू डालें।
ऊपर से नमक और काली मिर्च छिड़कें।
टमाटर सॉस डालें और अच्छे से मिलाएं जब तक आलू पूरी तरह से सॉस में लिपट न जाएं और उनका रंग बदल न जाए।
5. पुदीना डालें और धीमी आंच पर पकाएं:
पुदीने की पत्तियों को छोटे टुकड़ों में तोड़कर पैन में डालें। अच्छे से मिलाएं।
पैन को ढक्कन से ढक दें और धीमी आंच पर 3-4 मिनट तक पकाएं ताकि सारे मसाले आलू में अच्छी तरह से समा जाएं।
उसके बाद, ढक्कन लगाकर आलू को 10 मिनट तक रहने दें ताकि उनका स्वाद और भी बढ़ जाए।
6. परोसें और आनंद लें:
गरमागरम परोसें। इसे स्नैक, साइड डिश या मुख्य डिश के रूप में खा सकते हैं।
रोटी, ब्रेड या ऐसे ही खाएं।
टिप्स
मसाले अपनी पसंद के अनुसार कम या ज्यादा करें।
अगर थोड़ा ज्यादा खट्टा स्वाद चाहिए, तो परोसने से पहले थोड़ा नींबू का रस डालें।
Easy Method
"This potato dish needs a bit of mint. I'll explain what needs to be done with the potatoes. First, let me prepare the mint. I’ve kept the oil for frying; meanwhile, let’s get some mint. I need mint leaves, which will be the main flavoring for these potatoes. These mint leaves are ready. Now, the oil that we’ve heated is for frying the potatoes. You can use small potatoes with or without the peel. Either way, the potatoes will be fried in the hot oil. Don’t add all the potatoes at once, as the moisture in them can cause the oil to splatter out if it's very hot or there's a lot of oil in the pan.
See, I’m adding them carefully and gently. When using a lot of oil for frying, always be cautious. While the potatoes are cooking, I’ve prepared the mint. Now let’s get ready to finish the dish. Take a pan, a wok, or any suitable vessel for the preparation. Add a bit of oil. Into the oil, add mustard seeds. Yes, mustard seeds – also called rai or sarson.
When the mustard seeds start popping, it means they’re ready. The bubbling happens because the moisture inside the mustard seeds turns to steam and tries to escape, causing them to pop. Now add cumin seeds (jeera), which will also change color as they roast. Check on the potatoes. The potatoes I have are of different sizes—some bigger, some smaller.
Look, the potatoes have softened. When I press them, they’re soft enough to mash. The medium-sized ones are cooked, and even the larger ones seem nearly done. As the potatoes are ready, the spices will be added to finish them. The mustard seeds have popped, and their aroma is noticeable. Add the potatoes to the pan. Any that are slightly undercooked will finish cooking now.
Add salt to taste and a generous amount of black pepper. This will give the potatoes a flavorful, spicy kick. To balance the flavors, add a bit of tangy and sweet taste with ketchup. See how the ketchup coats the potatoes and changes their color beautifully. Mix everything well.
Now add the mint leaves. If the leaves are too large, tear them with your hands before adding. Mix everything well again, cover the pan with a lid, and let it cook on low heat for 3–4 minutes. Afterward, let it sit for another 10 minutes. This allows the potatoes to fully absorb the flavors and the spices to seep in.
You can enjoy this dish as a snack, a side vegetable, or however you like. Spread it on bread, pair it with roti, or eat it as is—it’s tasty and delicious in every form!"
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Cooking Recipes