East Indian Inspired Potatoes with Mint
Bring bold, aromatic flavors to your table with this irresistible recipe for *East Indian Inspired Potatoes with Mint*. Perfectly tender baby potatoes are simmered in a fragrant blend of traditional Indian spices like cumin, turmeric, and coriander, creating a comforting yet vibrant side dish. Fresh garlic and ginger elevate the dish with zesty layers, while freshly chopped mint leaves add a refreshing herbal twist. A splash of lemon juice ties it all together with a tangy, citrusy kick, making it an ideal complement to curries, grilled meats, or even naan. This quick and easy recipe, ready in just 40 minutes, is both vegan and gluten-free, perfect for your next flavorful feast. Garnished with cilantro, these spiced potatoes promise to enchant your taste buds with every bite.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 2 tablespoons Fresh mint leaves
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 250 milliliters Water
- 1 tablespoon Fresh cilantro (chopped, for garnish)
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until they are fork-tender, about 10 minutes. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat.
Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the turmeric powder, red chili powder, and ground coriander, cooking for 1 minute to toast the spices.
Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
Gently add the boiled potatoes to the skillet, tossing to coat them evenly in the spice mixture.
Pour in 250 milliliters of water and let the potatoes simmer on low heat for about 10 minutes until the water reduces and the spices cling to the potatoes.
Stir in the freshly chopped mint leaves, lemon juice, and salt, cooking for another 2 minutes.
Remove from heat and garnish with chopped cilantro before serving.
Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
