Pudina Aloo – Minty Potatoes
Pudina Aloo is a super easy Side Dish where boiled Potatoes are cooked with Spices and fresh Mint!.[Vegan]
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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!
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!
So make it today and serve it with some dal tadka and rice! BLISS!
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.
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.
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.
Garnish with some mint leaves and serve hot as a side dish with rice!
* 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
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
- 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.
- 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.
- 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. Cook for 2 minutes.
- Sprinkle garam masala powder on top and remove pan from heat.
- Garnish with some mint leaves and serve hot as a side dish with rice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pudina Aloo
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
This turned out very good. Thanks so much for the recipe. I love mint too 🙂
Welcome Manjula! Glad you liked it 🙂
Thanks Padma! 🙂
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!
I know, it was so warm a while back and now it’s cold! Thanks Kristi!
Thanks Kelly!
lol I know! bad bad problem! Thanks Ceara!
Thanks Mira!
Thanks Ami! These turned out really delicious!
Aww that sucks…we have like 4-5 Indian grocery stores here, I would die without them! lol Thanks for the pin dear!
Thanks Mariah!
Thanks Annie, it’s an awesome combination for sure!
Thanks Angie!
You can have the entire thing! 🙂 Thanks Savita!
Thanks Sarah! Yes total comfort food!
Well wait till you try these minty potatoes! They were delicious, if I may say so! 😀
Thanks dear!
Yes! It happens all the time that I buy more herbs that I really need. it’s a shame because I end up throwing them away. Hope the weather gets better soon. Bookmarking this indian potatoes to try soon. They look fantastic!
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!
I love Indian potato dishes! This looks and sounds divine – love all those aromatic spices and flavours!
Thanks Jess! Indians love potatoes..lol 😀