Minty Peppercorn Potatoes
Clinical Psychologist, freelance writer for Femina.in and an Expert Member of International Association of Holistic Psychology, Prachi Saxena Vaish is very fond of cooking and trying new recipes in her spare time. She shares an original recipe that she prepared especially for our website.
If you’re a potato lover, then this dish is just for you. This dish is ideal to be had for a brunch with parathas or as a part of a meal, during lunch or dinner.
- 6-7 medium potatoes
- A bunch of mint leaves
- 2 onions
- Few cloves of garlic
- One 1/2 inch piece of ginger
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Garam masala powder 1 tsp
- Kitchen King masala 1 tsp
- Cumin seeds 2 tsps
- 8-10 peppercorns – coarsely crushed, not ground
- Salt to taste
- Boil the potatoes until they are just soft but still firm. Cut them in half or quarters at the most so that you have big pieces.
- Grind the onions, ginger and garlic with all the powder masalas. Though you can also use ready-to-use ginger garlic paste, but I personally feel that fresh ingredients add more flavor.
- Pour 2 big tbsp of cooking oil in a non stick kadahi and when it’s hot, add 2 tsps of cumin seeds.
- When the cumin seeds splutter, add the ground masala paste and let it cook for 7-10mins until the oil separates and you get the aroma of masalas.
- Add half of the chopped mint leaves and cook for 2 mins. Now add the potatoes, coat them evenly with the masala, taking care that they don’t get mashed.
- Once nicely coated, cover and cook for 5 mins. Then let them turn golden brown and crisp all over while cooking with the lid off.
- When it is almost done, add the remaining mint leaves and crushed peppercorns, give it a stir and voila!
- Serve with daal and rice or hot parathas!
Text & Photographs by Prachi Saxena Vaish.