Mint Potatoes


  1. Potatoes – 1 kg, small and round
  2. Oil – 2 Table spoons
  3. Mint – 1 Table spoon, chopped fine
  4. Salt – to taste


Boil the potatoes till just done. One whistle in the pressure cooker should be enough. Cool and peel.

Heat the oil in a karahi. Add the chopped mint, then add the potatoes and salt and keep stirring till the potatoes are a light golden brown. Serve hot.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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