Pudina Aloo – Minty Potatoes

Pudina Aloo

The weather has been really weird here, I mean I thought it was spring and it was supposed to be warm. But all of a sudden for the last 2 days, it has been really cold, like there’s a chill in the wind like it’s in December or January. Crazy right? I hope things change pretty soon! When the weather is cold, I crave for comfort food and I am sure I am not the only one who feels like this. For me like many other Indians comfort food is rice, dal (lentil) and some potatoes on the side and so I made these ridiculously simple yet super delicious minty potatoes aka pudina aloo! [In Hindi, pudina=mint and aloo=potatoes].

There’s this Indian grocery store here, where you get the most gorgeous mint leaves. I usually don’t buy veggies from Indian grocery stores but the mint is always so pretty there, that it’s hard for me to resist. I end up buying more bunches than I would possibly need. Happens with you? I am sure it does especially when you are a foodie!

Pudina Aloo-Minty Potatoes

So the other day I got a lot of fresh mint leaves and had to do use them in some way. I obviously made some chutney but along with that I also made these minty potatoes. This side dish comes together so quickly, you just need to boil the potatoes, it then gets ready in less than 10 minutes. This is one of those dishes which you can make when you really don’t have too many ingredients on hand. And I am assuming we all almost always have potatoes on hand if nothing else!

Pudina aloo has a very nice fresh and tangy taste and it’s perfect for spring!

Indian Pudina Aloo

So make it today and serve it with some dal tadka and rice! BLISS!

Indian Style Mint Potatoes

 

Method

Boil 3 medium size potatoes. Peel and cut into cubes. Set aside.

In a food processor add fresh mint leaves, coriander leaves and ginger.

Add few teaspoons of water to grind to a paste. Set aside.

Pudina Aloo Recipe-Step-1

Heat oil in a pan on medium heat. Once hot, add cumin seeds and let them crackle.

Add chopped green chili and asafoetida (hing) and saute for few seconds.

Add the prepared mint paste and cook for a minute.

Pudina Aloo Recipe-Step-2

Dump in the boiled cubed potatoes, toss so that they all covered with the mint paste.

Add salt, dry mango powder (amchur) and mix till well combined.

Sprinkle garam masala powder on top and remove pan from heat.

Pudina Aloo Recipe-Step-3

Garnish with some mint leaves and serve hot as a side dish with rice!

Pudina Aloo Recipe

* You can find dry mango powder [amchur] easily at Indian grocery stores. In case you don’t have it simply use a teaspoon or two of lemon juice in place.

* I boiled the potatoes in my pressure cooker for 1 whistle on high heat and then lowered the heat to medium and cooked for another 5 minutes. You can boil them in whatever you want, just make sure they aren’t over-boiled.

Pudina Aloo - Minty Potatoes

Pudina Aloo is a super easy Side Dish where boiled Potatoes are cooked with Spices and fresh Mint!.[Vegan]
Servings: 3
Calories: 165 kcal
Author: Manali
5 from 2 votes
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Ingredients

  • 3 medium potatoes, boiled and cubed
  • 2.5 teaspoons vegetable oil
  • ½ teaspoon cumin seeds
  • 1 green chili, finely chopped
  • ¼ teaspoon hing, asafoetida
  • ¼ teaspoon dry mango powder, amchur
  • garam masala powder, to sprinkle
  • salt, to taste

For the mint paste

  • ½ cup mint leaves, tightly packed
  • ¼ cup coriander or cilantro
  • ½ inch ginger piece
  • water, few teaspoons to grind

Instructions

  1. Boil 3 medium size potatoes. Peel and cut into cubes. Set aside.
  2. In a food processor add fresh mint leaves, coriander leaves and ginger.
  3. Add few teaspoons of water to grind to a paste. Set aside.
  4. Heat oil in a pan on medium heat. Once hot, add cumin seeds and let them crackle.
  5. Add chopped green chili and asafoetida (hing) and saute for few seconds.
  6. Add the prepared mint paste and cook for a minute.
  7. Dump in the boiled cubed potatoes, toss so that they all covered with the mint paste.
  8. Add salt, dry mango powder (amchur) and mix till well combined. Cook for 2 minutes.
  9. Sprinkle garam masala powder on top and remove pan from heat.
  10. Garnish with some mint leaves and serve hot as a side dish with rice!
Nutrition Facts
Pudina Aloo - Minty Potatoes
Amount Per Serving
Calories 165 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 74mg 3%
Potassium 922mg 26%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Protein 5g 10%
Vitamin A 8.2%
Vitamin C 34.9%
Calcium 8.2%
Iron 41.7%
* Percent Daily Values are based on a 2000 calorie diet.

 Pudina Aloo

Pudina Aloo Collage-nocwm

38 thoughts on “Pudina Aloo – Minty Potatoes

  1. Potatoes are such an awesome comfort food! But I don’t think I would have ever thought about adding mint into a potato dish. Mint always strikes me as a sweeter type of ingredient (or one for cocktail), but I am imagining these flavors…and I’m liking what I’m imagining. What a fun recipe!!

    1. Oh thank god I’m not the only one! Seriously I feel terrible throwing away the stuff but I just can’t stop myself from buying all the gorgeous herbs at grocery stores! Thanks Oriana!

  2. What a creative spin on potatoes! I love that you used mint….I recall having a dish similar to this at a friend’s wedding awhile back although I believe it was served with a spinach chicken dish over the top. SOOO good! Glad to have this recipe to add to my collection Manali!

  3. Manila these look so delicious! I am jealous. We don’t have a indian store close to us so I have to order my chai bags, roti, achar all on line or drive 2 hours to get it. I’m with you on not buying veggies at the indian store, but they do have gorgeous mint and persian cucumbers and mango. Gosh there mango are always the best! 🙂 Gotta make this soon. Looks great! Pinned!

  4. OMGosh Manali – I know what you mean. Our weather has been ALL over the board. Some days it’s shorts + tshirt weather, and the next day you are wearing a winter coat. It’s crazy. But regardless of the weather, these potatoes look fabulous any time!

  5. The mint on these just *screams* springtime. I’m right there with you – we’ve been going from 32 degrees to 70, and back around again like the weather doesn’t know what to do! Sometimes it has to be the food that lets us hold on to hope that it’ll make up its mind… at 70 degrees please!

  6. This minty aloo looks so refreshing…Can smell the mint:)…I too prepare a similar combo:)…It tastes heavenly:)..Lovely click and presentation dear:)

  7. I m trying it now sounds interesting get back to u after i try
    I too bought too much mont sohad to find ways to utilise it

    Thanx for the recipe sounds somple and easy and does not require much time ìt seems

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