Minty Potatoes
Ingredients
- 5 (10 ounce) russet potatoes
- 1 tablespoon vegetable oil
- 1 large red onion, chopped ⓘ
- 1/2 cup raisins, soaked in hot water and drained
- 3 green chile peppers, chopped ⓘ
- 1/2 teaspoon asafoetida powder
- 2 teaspoons ginger garlic paste ⓘ
- 1 teaspoon cumin seeds
- 2 teaspoons fennel seeds ⓘ
- 2 teaspoons lemon juice, or to taste ⓘ
- 1 teaspoon ground black pepper ⓘ
- 1/2 bunch fresh mint leaves
- 1/4 cup fresh cilantro, chopped ⓘ
Instructions
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.
- Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.
- Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.
Nutrition & Diet Analysis (per serving)
363
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).