Ingredients:

  • 1 cup (30g) fresh mint leaves, stems removed
  • 1/2 cup (15g) fresh coriander leaves
  • 1 inch (5g) fresh ginger, peeled
  • 2 cloves (6g) garlic
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) water
  • 1 lb (450g) Yukon Gold or Russet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp (5g) cumin seeds
  • 1 medium (110g) onion, finely diced
  • 1 green chili, slit lengthwise
  • 1/2 tsp (2.5g) turmeric powder
  • 1 tsp (5g) Kashmiri red chili powder
  • 1 tsp (5g) coriander powder
  • 1/2 tsp (2.5g) garam masala
  • 1 tsp (5g) salt
  • 1 cup (240ml) warm water

Instructions:

  1. Place mint leaves, coriander leaves, ginger, garlic, and lemon juice into a blender. Pulse until a smooth, bright green paste forms. Set aside.
  2. Heat oil in a skillet over medium-high heat. Add cubed potatoes and sauté for 5-7 minutes until edges are golden-brown and crisp. Remove potatoes from the pan and set aside.
  3. In the same pan, add cumin seeds. Once they sizzle, stir in diced onions and green chili. Cook until onions are translucent and beginning to brown.
  4. Stir in turmeric, red chili powder, and coriander powder, cooking for 30 seconds to bloom the spices.
  5. Lower heat to medium. Stir in the prepared mint paste and cook for 2 minutes.
  6. Return the seared potatoes to the pan, stir to coat in the masala, and add warm water. Cover and simmer until potatoes are tender and the gravy is velvety.
  7. Stir in garam masala and salt before serving.