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🇮🇳
- 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
Nutrition Facts
Per serving
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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🇮🇳
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
About this recipe
A vegetarian Indian recipe with potatoes (aloo) - boiled, mint leaves (pudina), coriander (dhania) leaves. Ready in 25 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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