IndianLunchVegetarian

Khatte Pudina Aloo Recipe - Tangy Mint Potatoes

Name: Khatte Pudina Aloo Recipe - Tangy Mint Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 potatoes (aloo) - boiled; 1/4 cup mint leaves (pudina); 1/2 cup coriander (dhania) leaves; 2 green chilli; 1 teaspoon -/2 amchur (dry mango powder); 1 teaspoon red chilli powder; 1/3 teaspoon turmeric powder (haldi); salt - to taste or sendha namak; 1 teaspoon cumin seeds (jeera); ghee - or cooking oil as required

A vegetarian Indian recipe with potatoes (aloo) - boiled, mint leaves (pudina), coriander (dhania) leaves. Ready in 25 min, serves 2.

Curated byAarav Mehta🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs58g

Protein26g

Fats24g

Servings Scaler

Instructions

18 steps

1
To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente
potatoes (aloo) - boiled(5)
2
Peel off their skin and cut them into cubes, set aside
3
You can also use baby potatoes for this
potatoes (aloo) - boiled(5)
4
In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/2 cup)green chilli(2)
5
Blitz them and make a smooth puree
6
Set aside
7
In a pan or wok add some ghee or clarified butter
ghee - or cooking oil as required
8
The vegans can substitute it with cooking oil
ghee - or cooking oil as required
9
Add cumin seeds and wait for them to sputter
cumin seeds (jeera)(1 teaspoon)
10
Add the mint coriander puree and cook for a minute until the rawness fades away
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/2 cup)
11
This will take about 3 to 4 minutes
12
Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste
green chilli(2)-/2 amchur (dry mango powder)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/3 teaspoon)salt - to taste or sendha namak
13
Mix well and let it cook for about a minute
14
After a minute, add the min puree, mix well and cook for about 2 minutes
15
After 2 minutes, add in the cubed boiled potatoes and toss them in the masala
potatoes (aloo) - boiled(5)
16
Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate
potatoes (aloo) - boiled(5)
17
Serve hot and enjoy the Khatte Pudina Aloo
18
Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal

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Recipe Source: archanaskitchen.com

IndianLunchVegetarian

Khatte Pudina Aloo Recipe - Tangy Mint Potatoes

A vegetarian Indian recipe with potatoes (aloo) - boiled, mint leaves (pudina), coriander (dhania) leaves. Ready in 25 min, serves 2.

Curated byAarav Mehta🇮🇳

Cook Time25 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

58g(42%)

Protein

26g(19%)

Fats

24g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

18 steps

1
To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente
potatoes (aloo) - boiled(5)
2
Peel off their skin and cut them into cubes, set aside
3
You can also use baby potatoes for this
potatoes (aloo) - boiled(5)
4
In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/2 cup)green chilli(2)
5
Blitz them and make a smooth puree
6
Set aside
7
In a pan or wok add some ghee or clarified butter
ghee - or cooking oil as required
8
The vegans can substitute it with cooking oil
ghee - or cooking oil as required
9
Add cumin seeds and wait for them to sputter
cumin seeds (jeera)(1 teaspoon)
10
Add the mint coriander puree and cook for a minute until the rawness fades away
mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/2 cup)
11
This will take about 3 to 4 minutes
12
Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste
green chilli(2)-/2 amchur (dry mango powder)(1 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/3 teaspoon)salt - to taste or sendha namak
13
Mix well and let it cook for about a minute
14
After a minute, add the min puree, mix well and cook for about 2 minutes
15
After 2 minutes, add in the cubed boiled potatoes and toss them in the masala
potatoes (aloo) - boiled(5)
16
Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate
potatoes (aloo) - boiled(5)
17
Serve hot and enjoy the Khatte Pudina Aloo
18
Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal