Tuesday, December 15, 2015



Recently, I got a fair amount of one of my favourites, baby potatoes, in our local supermarket. I made Schezwan Potatoes which were delicious. Our fondness for baby potatoes can be seen from a number of recipes you will find in this blog such as Urulai Idacha Masala ( Potatoes in Crushed Masala), Batata Losne Saung, and Potato Roast.

Today's dish, Minty Baby Potatoes has, as the name suggests, a rich flavour of mint supplemented with the tangy flavour of lime juice. As you might know, another advantage of using lime juice is that it helps the dish retain its distinctive colour.

I have used 5 slit Green Chillies today but if you don't want it that spicy, you may add fewer chillies. You can vary the thickness of the gravy by adding water as required.

  • Baby Potatoes, 15-20
  • Mint Leaves, 1 cup
  • Coriander Leaves, 1/2 cup
  • Onions, 2 ( 1 large + 1 small)
  • Coriander seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Pepper Corns, 8-10
  • Grated Ginger, 1/2 tsp
  • Green Chillies, slit, 4-5
  • Coconut Gratings, 2 tbsp
  • Lime Juice, juice of 1/2 a lime
  • Oil, 1 and 1/2 tbsp
  • Salt, to taste

Wash and pressure cook the baby potatoes in adequate water for 1 whistle
Allow them to cool, peel them and keep aside
Wash the mint and coriander leaves thoroughly and keep aside
Roughly chop 1 large onion, and finely chop 1 small onion and keep aside

Take 1 tsp of oil in a pan and roast the coriander seeds, cumin seeds and pepper corns and keep aside
In the same pan, add another 1 tsp of oil and saute the roughly chopped onion, along with the grated ginger and slit green chillies, till the onions turn golden brown
Add the mint and coriander leaves and saute till they wilt
Allow it to cool

Transfer this cooled mixture to a grinder and grind along with the coconut gratings, the mixture of roasted coriander, cumin, and pepper, and the juice of half a lime to form a smooth paste using the required amount of water. Keep aside.
Heat the remaining oil in the pan and when it gets hot, add the finely chopped onion and fry till it changes colour

Now add the boiled and peeled baby potatoes, and salt to taste
Mix well and saute for about 3-4 minutes till the potatoes turn a light brown
Add the ground paste and mix well
Add water as required to get a gravy-like consistency and bring it to a boil
Lower the flame and allow it to simmer for about 5-7 minutes
Serve hot with rotis or as a side dish with pulao or jeera rice.

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