Pudine Wale Dum Aloo (potatoes Cooked With Mint Leaves)
This recipe is ‘food on wheel’’ for me as I often cook it and carry when I am travelling. It is a spicy but dry preparation and is cooked without adding any water. Mint was used for its medicinal properties like to treat ‘Heat strokes’ or Diabetes in ancient India. The usage was limited to sharbets, drinks and chutney. It was with the advent of Mughals, mint got its appreciation as flavoring agent. Mint leaves are frequently used in ‘Biryani’ and ‘Chaaps’ for its unique flavor. Few years ago, I was also a bit apprehensive about adding pudina in my curries. My roots from Uttar Pradesh limited my experiments to Coriander Leaves only. However my instinct of trying new recipes and making innovations with the old recipes forced me to accept it. Today, I am sharing a very basic Pudine wale aloo recipe. If you carefully read it, you will find, it is simple dum aloo recipe with a simple addition of mint paste…..and it tastes so different.