Minty Potatoes / Pudine Wale Aloo

Ingredients:

Baby Potatoes/Regular Potatoes                     - 20-25 or 20 big cubes of regular potatoes
Onion                                                              - 1 big Shredded or crushed
Ginger                                                             - 1/2 inch crushed
Tomato Puree                                                 - 1 large pureed
Turmeric                                                         - 1 tspoon
Red Chili                                                        - 1 tspoon
Mint Leaves                                                   - 1 cup stem removed and chopped
Salt                                                                 - to taste
Oil                                                                  - 2 tblspoon

Method:

Heat oil in heavy bottom Pan/Karahi.
Add the onion and saute till golden brown.
Now add ginger and cook for 2 minutes.
Now add the tomato puree and mix well.
Next goes the potatoes, with salt, turmeric and red chili.
Mix well to coat potatoes with the spices.
Now add a bit of water to just make it a bit wet, not runny. Mix again.
Now cover the pan and cook for 5 minutes to let potatoes absorb the flavors.
Switch off the flame and add the mint leaves. Keep it covered.
Let the potatoes absorb mint flavor , so keep it covered for few minutes before serving.
Minty Potatoes are very good side dish for the dinner or lunch menu.
This dish goes well with Puri for breakfast.