Description
Spiced Mint Yellow Potatoes are a simple, flavour-packed potato dish with warming spices, fragrant curry leaves and a fresh touch of mint. The potatoes cook until tender, soaking up all those lovely spices, making this a delicious side dish for curries, dhal, flatbreads or an everyday family meal.
Ingredients
Units
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- 5 medium yellow potatoes, peeled and diced into bite sized pieces
- 1 to 2 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 8 to 10 curry leaves, or a small sprig
- 1/4 tsp hing (asafoetida)
- 1 medium onion, finely chopped
- 1 tsp ginger and garlic paste
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp dhania jeera powder (ground coriander and cumin)
- 1/2 to 3/4 cup water, added as needed
- 1 small bunch fresh mint, finely chopped
- Salt to taste
Instructions
- Heat 1 to 2 tbsp cooking oil in a large non-stick frying pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Once the mustard seeds begin to pop, add 2 dried red chilies, 8 to 10 curry leaves and 1/4 tsp hing. Stir briefly, taking care not to let the spices burn.
- Add 1 medium finely chopped onion and 1 tsp ginger and garlic paste. Cook for 3 to 5 minutes, stirring occasionally, until the onion softens and the mixture smells fragrant.
- Add 5 diced yellow potatoes, 1 tsp turmeric, 1 tsp garam masala, 1 tsp dhania jeera powder and salt to taste. Stir continuously for 2 to 3 minutes so the potatoes are coated evenly with the oil and spices.
- Pour in a small splash of water, cover the pan with a lid and reduce the heat to medium-low. Cook for 12 to 18 minutes, stirring every few minutes to prevent the potatoes from sticking. Add a little more water whenever the pan looks dry. The potatoes should become fork-tender without turning mushy.
- Remove the lid for the final few minutes if there’s excess liquid. Let the potatoes cook until the remaining moisture has mostly evaporated and the spices cling to the pieces.
- Stir in 1 small bunch of finely chopped fresh mint. Taste and adjust the salt if needed. Remove the dried chilies before serving if you prefer a milder dish, and serve the potatoes warm.
Notes
Prepared, tried, and tested by Irene
