Minty Potatoes

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Tripti 1

"This a great Indian dish. It can be eaten as a snack or it can also be served as a dinner side dish with bread sticks or tortillas."
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10 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain, cool, peel and cube. Set aside.
  2. Heat oil in a large skillet over medium heat. Add the onion, raisins and chile peppers and season with asafoetida powder, ginger garlic paste, cumin seeds and fennel seeds. Cook and stir until onions are tender and golden brown.
  3. Add the potatoes to the skillet along with whole mint leaves. Cook and stir until potatoes are glazed with the spices. Stir in lemon juice and season with salt and pepper. Garnish with cilantro leaves.


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These are really good! I did leave out the raisins and the asafoetida powder (what is that??) and had to add salt, but they were really quite yummy. Great with a piece of baked salmon and some...

Cook onions for a little longer and add some water... impromptu curry type of dish

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