In my frenzy of Mexican cooking that took over my kitchen last week and then the excitement about my new OTG, and some baking... I completely forgot to post the recipe for Pudina Alus, that I had promised in my Sweet Corn and Methi Pulav post! Apologies and here I am with the promised recipe...
Like I said in my other post... I had some guests coming over who were on a no-onion, no-garlic diet and hence I wanted a spread which does not use these ingredients, but is yet scrumptious and bursting with flavours. So I had planned to team a flavourful minty potatoes with my Sweet Corn and Methi Pulav.
The combination went really well and the guests were happy. Apart from pairing this side dish with pulav, it also went really well with pooris that I had also made that day. The lovely colour that the greens impat to the potatoes is delightful and the flavours... is yum!
Makes: 1 bowl
Prep Time: 10 mins
Cooking Time: 15 mins
Potatoes - 4 medium, boiled and cubed
Mint | Pudina Leaves - 3/4 cup
Coriander Leaves - 3/4 cup
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Salt - to taste
Water - a little
- Blend together the mint and coriander leaves with very little water to get a coarse paste.
- Heat oil in a pan, add in the cumin seeds and allow it to splatter.
- Toss in the cubed potatoes and stir for a minute.
- Add in the mint-coriander paste and mix it well to ensure the potato cubes are well covered.
- Sprinkle salt and a little more oil and mix well.
- Allow to cook on medium flame for 5-10 minutes.
- Serve with rotis or rice. I served these with Sweet Corn and Methi Pulav.