Pepper aloo

Didn't have pudina, so no minty/ herby stuff. Didn't want to make a traditional gravy. Which left not too many options. Adapted m-i-l's chicken recipe for this.

Boil baby potatos till almost done (I left it partially done thinking it would cook a bit more in the steam, but it didn't).
In a kadhai take 1 tbsp oil, 4 tbsp vinegar, 2 tbsp soy sauce, 1 1/2 tbsp pepper coarsely ground (leave a few unground), salt to taste. Mix well
Peel potatoes, prick with a fork and let it marinate in the kadhai for 15 minutes, turning over once 8-10 minutes (I did not do this, and the taste did not permeate the potatoes).
Cook on low heat, stirring occasionally, till the gravy thickens.
Serve without onions, coriander or green chillies.

Without the marination, this works really well with mushrooms. Made it once at my father-in-law's place, and the Aunties polished it off faster than the Uncles took for the shammi kababs.

[I normally make this with chicken, which releases a lot of water, so the cooking time is about 45 minutes (instead of 5 minutes for this). Hence, the need to marinate, so the taste doesn't just stick to the outside.
It has a tart taste, and you might want to add a bit of sugar to kill it- I don't. Changing the ratio of vinegar and soy sauce (2:1) kills the recipe- that is the only thing that is sacrosanct.]