Pudina Potatoes
One other vegetable I brought from weekends Canino farmer’s market trip was baby red potatoes. They were so tiny, round and fresh, I just couldn’t resist their cute appeal. Half of them went into a weekend special meal Dum Aloo. With the remaining ones, I prepared pudina potatoes for today’s meal. This new recipe is inspired by village style methi aloo. The combination of pudina and potato might sound odd, but wait until you try it. Pudina’s strong herbal flavor lends a charming personality to potatoes making pudina potatoes a pleasure to serve and have.
Homegrown Pudina (Spearmint)Pudina Potatoes
(for 2 to 4 for 2 to 1 meal)Potatoes: Place 10 tiny red potatoes in a large pot or pressure cooker. Add enough water to cover by at least half inch. Bring to boil and cook the potatoes to tender. Drain. Cool and peel the skin. Set aside.
Pudina: While potatoes are cooking, take a fistful of fresh pudina leaves. Wash and take them in a mixer or mortar. Add 2 to 3 fresh green chillies, a tablespoon of fresh grated coconut and a pinch of salt. Blend them to coarse paste without adding water.
Pudina Potatoes:
In a large, cast-iron skillet over medium heat, heat a tablespoon of peanut oil. Add a pinch each-cumin and mustard seeds and saute to fragrance. Add a cup of thinly sliced onions and fry to golden.
Add the potatoes. Sprinkle the pudina paste, quarter teaspoon of turmeric and half teaspoon of salt over the top and mix well. Cook on medium heat for about five minutes, stirring occasionally.
Serve hot.Pudina Potatoes makes a tasty side dish to rice, roti or pasta with dal, dahi or subji combination.
Pudina Potatoes ~ for Meal Today
Love the minty potates and the garden fresh mint.
Wow, such a nice combination. I must try this recipe. Thanks for sharing.
this looks so earthy,,,
Lovely refreshing recipe. Mint with baby potatoes. Kids are going to love this.
Potatoes and pudhina, a very new combo for me. Would love to try it.
Indira, how do you grow the pudina, from cuttings? I had in the past, tried this technique when i used the thick stalks of market bought pudina. It did grow well.
Indira,
The lush green mint plants are so hearwarming 🙂 My own sole mint plant sitting in a pot on the window sill was threatening to overtake the whole window, it wouldnt grow obediently straight like yours 🙂 I trimmed it last week and used the leaves for a simple beet – feta cheese salad.
Such a coincidence, I have boiled potatoes sitting in my fridge, they are waiting to be used in your stuffed capsicum recipe 🙂
Love your little pudina farm! I would love to have this dish as an appetizer too with toothpicks like chicken tikka :-).
Indira,
Would you mind telling me how do you go about cleaning your cast iron skillet after every use, do you use water or soap or both. How often do you have to season the same?
Incidently, my mom has the same name as yours 🙂
Thanks, P
Lovely idea Indira, mint & aloo is such an interesting combo 🙂
Siri
Looks delicious. Mint is always my favorite. I will try this during the weekend.
wow an unique combination…
ur mint plants are looking so healthy and lush…how often do u cut out the stems of pudina… is it in shade or full sun…?
You have a very beaituful site in here. I am here for half an hour discovering mnay new dishes. I just wish you had a follower widget on ur site….definitely will come for more….BTW, ur kalakand recipe sounds awesome!!and it looks super delicious….i just made another version with ricotta!…..u really have patience…
Peep into my little space when u find time. Its http://www.shabscuisine.blogspot.com
Shabs.
Reminds me of pudina rice recipe. I love potatoes and should try this one out.
Yummm lovely potatoes. like the mint touch!!
tried this y-day and it came out good.
Tried this today.. tastes so good.. thanks