Pudina Aloo – Minty Potatoes

5 from 2 votes
Servings 3
Calories 165
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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

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

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

Calories: 165kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 2gSodium: 74mgPotassium: 922mgFiber: 6gVitamin A: 410IUVitamin C: 28.8mgCalcium: 82mgIron: 7.5mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 Pudina Aloo

Pudina Aloo Collage-nocwm

38 thoughts on “Pudina Aloo – Minty Potatoes

  1. 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!

  2. 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!

    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!

  3. 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!!

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