Mint aloo

Ingredients:

• 18-20 baby potatoes
• 3 tbsp mint,finely chopped
• 2 tbsp coriander,finely chopped
• 1 tsp mint paste
• 1 tsp dried mint powder
• 1 1/2 tsp ginger paste
• 1/2 tbsp green chilli paste
• salt to taste

Dry masalas needed:

• 2 tsp coriander powder
• 3/4 tsp red chilLi powder
• 1/2 tsp amchur powder
• 1/4 tsp chaat masala
• 1/4 tsp garam masala

For tadka:

• 1/2 tsp cumin seeds
• a pinch of hing
• 2 tbsp oil

Method:

1. Pressure cook baby potatoes for 1 whistle and simmer for 5 mins and switch off the flame.After the pressure drops,drain and cool the potatoes and peel the skins off.
2. Heat oil in a pan and add hing and crackle cumin seeds.
3. Add ginger paste,green chilli paste and mint paste and fry well.
4. Add cooked potatoes and mix well.
5. Add coriander powder,red chilli powder,amchur powder,mint powder,chaat masala and garam masala and fry well for 5 mins stirring it occasionally.
6. Add finely chopped mint,coriander leaves and salt to taste and mix and cook for a minute.
7. Serve it hot as a side dish with roti/pulav or as an appetizer.