East Indian-Inspired Potatoes With Mint

Potatoes are native to the Andes region of South America and were introduced to India by the Portuguese in the 17th century.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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East Indian-Inspired Potatoes With Mint

Cooking Method: Boiling, Frying Cuisine: Indian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 cup Mint leaves
• 1 medium Onion
• 2 teaspoon Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil

Instructions

1. Boil the potatoes until tender. Peel and cut them into cubes.
2. Heat oil in a pan and add chopped onions, garlic, and ginger. Sauté until golden brown.
3. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
4. Add the boiled potatoes and cook for 5 minutes, stirring occasionally.
5. Add mint leaves and cook for another 2 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.