This is a simple sweet bengali pancake recipe. ...

Phirni is a classic indian sweet pudding. This creamy dessert is very easy to make and li...

Paneer do pyaza is an appealing paneer dish with luscious paneer or cottage cheese cubes ...

Dal Paratha, this is best described as Indian stuffed flatbread. This delicious bread is ...

It is an easy Indian kofta dish made from Bottle gourd and cooked in a creamy gravy....

Murg Badami is chicken made from cream and almonds and garnished with chopped almonds....

Aloo Mint Fry Recipe, How To Make Aloo Mint Fry Recipe

Name: Aloo mint fry
Prep time: 6 min
Cook time: 15 min
Total time: 15 min
Yield: 6

How to makeAloo mint fry?How to cookAloo mint fry?Learn the recipeAloo mint fryby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Aloo mint fry

(1 ratings)

1 reviews so far

Prep time
6 mins

Cook time
15 mins

Total time
21 mins

Author : Vahchef
Main Ingredient : Potato

Servings : 6 persons
Published date : November 08, 2016

Ingredients used in Aloo mint fry
• Urid dhal - 1 teaspoons.
• Channa dhal - 1 tablespoons.
• Mint leaves (washed) - 1 cup.
• Curry leaves - 1 spring.
• Salt to taste, oil to fry - as required.
• Dhania powder - 1 tablespoons.
• Chili powder - 1 tablespoons.
• Turmeric powder, jeera powder - 1 teaspoons.
• Spring onions - 3 number.
• Potato - peeled and cubed small - 1/2 lbs.
• Garlic- finely chopped - 3 cloves.
• Peanuts, white sesame seeds - 1 tablespoons.
• Mustard, jeera for temperting - as required.
• Lemon juice - as required.
Method:
Heat kadai and dry roast the channa dhaal until hey turn little brown Add little jeera and keep stirring Now add the sesame seeds and peanuts followed by mint. Roast them until all ingredients are dry. Grind with some salt and keep aside. Heat oil in kadai, and splutter the jeera, urid dhaal and mustard seeds Add the curry leave and the spring onions, fry well.follow with garlic. fry until brown. Add the potato cubes and fry until coated with oil on all sides. Add required spices, chili, turmeric, dhania powder. Once the masala is coated well ove rthe alloo, sprinkle some water and close the kadai. Allow to cook for 5-7 mins Remove lid allow the water to evaporate and let the aloo start getting little brown Now add the ground mint powder accordingl to taste and colour. Check salt add more if required. Remove from heat, squeeze lemon and serve hot.