Is it a snack or a dry side dish ? Party Food or Finger food for kids' parties. Well, today's dish happens to be all of these. Inspired from here, Vidhu Mittal's one of my favourite authors, and this dish definitely didnt disappoint. Quick to put together, and yummiliciously simple, the nutty and minty coating to the baby potatoes was simply out of the world. I shall update with more (and better pics) as these were taken just before sunset and I had two bratty kids screaming for attention :-) :-)
Do try it out, and for all those potato lovers there, I bet you would go back to this dish as its a keeper of sorts. Its also a simple make-ahead for potlucks, and tastes wonderfully well paired with simple pulav and raitha. Sending this to Day 3 of BM under "cooking from a cookbook" theme. The last 2 days saw me dishing out Baked Hara Bhara Kabab & Set Dosa with Carrots-Shallots Chutney.
Prep time : 10 mins | Cook time : 10 mins | Serves : 3
Difficulty level : Easy
Baby potatoes - 1 lb or about 400 gms
Mint leaves - 2 handfuls
Green chillies- 1 or 2 (adjust spice)
Cashewnuts - 5 to 7 (optional, but recommended)
Salt - to taste
Dry masala powders (Each 1/2 tsp) : Amchur (dry mango powder), Garam Masala, Red Chilli
Oil - 2 TBSP
1) Peel and boil baby potatoes till 3/4 done (ensure they are not mushy). If you are pressure cooking, cook for 2 whistles only. Drain and reserve.
2) Soak cashewnuts in a bowl of warm water for 10 mins
3) Grind together mint leaves, cashewnuts, chillies to a fine paste with very minimal water
4) In a non stick pan, heat oil. Fry the paste for 1 - 2 mins till the raw smell disappears. Now add the boiled potatoes, dry masala powders and saute well for 2 - 5 mins, taking care not to break the potatoes.
5) Serve hot as a snack or a dry side dish