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One of the most easily available and most cooked vegetables in any Indian household is the potato. At any given time, Indian cooking can present at least five to 10 varieties of potato dishes mixed with different ingredients. In fact, the mighty French Fries are the ultimate dish to have been made out of potatoes. However, the most basic of preparations involving Aloo in India is the Jeera Aloo. Surprisingly even this simplest Aloo dish comes in a multitude of variations. The best of all the variations is the addition of Pundia aka Mint in the preparation. The amalgamation of herbs such as Pudina and Jeera makes this simplest Aloo dish appealing.
The Long Aromatic History Of Pudina And Aloo
The genius herb of mint is believed to have originated in the Mediterranean. From here the herb was introduced to Britain and America. In terms of evidence, there are Greek mythology and Roman mythology tales of Baucus and Philemon Ovid, which narrates how two lovers would place a mint on eating surfaces underneath the food for the gods all because of its attractive smell. The herb of mint is native to Eurasia, North America, southern Africa, and Australia.
As for the invention of the potato, we should give all thanks to the Portuguese who travelled to India and brought with them the genius crop of Potato. On their arrival in India through the coastal regions of India, Portuguese sailors and traders spread the cultivation of Potatoes in the early 17th century. From the Western Coastal region, the cultivation of potatoes reached the rest of India with the help of the British who had invaded India.
Ingredients:
- 5-6 boiled and chopped Potatoes
- 1 tbsp cumin seeds
- ¼ tsp hing
- 1 tbsp finely chopped ginger
- 1 tsp finely chopped green chillies
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp chaat masala
- 2 tbsp pudina masala
- A handful of finely chopped coriander
- Salt
- Oil
Method:
- In a pan over medium heat pour oil, add cumin seeds, hing, and the boiled potatoes. Let them fry in the oil until they change colour.
- Move the potatoes to the side of the pan and add the chopped ginger and green chillies to the oil. Let the ginger and chillies fry in the oil for a few minutes and then mix with the potatoes.
- Now add red chilli powder, turmeric powder, and chat masala to the potatoes. Give it all a good mix and let it simmer on low heat for about six to 10 minutes.
- Then add the pudina masala and mix again. Let it simmer for about two minutes and then add the chopped coriander. Serve!
On days when all one is left with in the vegetable basket is potato, this simple yet flavourful dish of Chatpata Pudina Jeera Aloo will steal the show. While children will fall in love with this simple spicy dish, the adults will also relish it with equal enthusiasm. It is best enjoyed with Poori or even Paratha will do great justice to this dish.
