Pudina Aloo – Minty Potatoes
Apr 13, 2015, Updated Jan 02, 2018
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
