| Main components | Fresh mint leaves, Baby potatoes, Ghee, Cumin seeds, Green chillies, Turmeric powder, Garam masala powder, Dried mango powder, Roasted peanuts, Toasted sesame seeds |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 25-Half-hour |
| Cook time | 10-Quarter-hour |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chopped recent mint leaves (pudina)
- 300 grams child potatoes, boiled, drained and peeled
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 inexperienced chillies, slit
- Salt to style
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon dried mango powder (amchur)
- ¼ cup roasted peanuts, coarsely crushed
- 1 tablespoon toasted white sesame seeds
- Fresh mint sprigs for garnish
Method
- Heat ghee in a pan, add cumin seeds and allow them to change color. Add inexperienced chillies and child potatoes, combine and sauté for 1-2 minutes. Add salt and blend properly. Add turmeric powder and blend properly.
- Add garam masala powder and blend properly and saute for 1-2 minutes. Add mint leaves, combine and sauté for 1-2 minutes. Add dried mango powder, roasted peanuts and toasted white sesame seeds, combine properly and prepare dinner for 1-2 minutes.
- Transfer right into a serving bowl and serve sizzling garnished mint sprigs.
