Khatte Pudina Aloo – Sour Mint Potatoes Recipe
Description:
Khatte Pudina Aloo is a flavorful and aromatic Indian dish that combines the freshness of mint and the tangy kick of dry mango powder to create a delectable side dish. This vegetarian recipe is perfect for those looking for a simple, onion-free, and garlic-free option for fasting days or a light lunch. The potatoes are cooked in a tangy and spicy mint-coriander paste, making them a savory delight that pairs wonderfully with Gujarati Kadhi, Aamras, and Phulkas. Not only is this dish easy to prepare, but it also works great for lunchboxes!
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 5 |
| Fresh Mint | 1/4 cup |
| Fresh Coriander Leaves | 1/2 cup |
| Green Chillies | 2 |
| Dry Mango Powder (Amchur) | 1-1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder | 1/3 teaspoon |
| Salt | To taste |
| Cumin Seeds | 1 teaspoon |
| Ghee (or Oil) | As needed |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions:
-
Cook the Potatoes:
Begin by thoroughly washing the potatoes. Add them to a pressure cooker along with enough water to cover the potatoes. Close the lid and cook for 2 whistles. Allow the pressure to release naturally. Once done, open the cooker and remove the potatoes. Let them cool down slightly before peeling and chopping them into bite-sized pieces. Set aside. -
Prepare the Mint-Coriander Paste:
In a blender, combine fresh mint leaves, coriander leaves, and green chillies. Grind them into a smooth paste and set aside. -
Sauté the Spices:
Heat ghee (or oil) in a pan over medium heat. Add cumin seeds and let them crackle. Once they begin to splutter, add the prepared mint-coriander paste to the pan. Cook the paste for about 3-4 minutes, allowing the flavors to meld together. -
Add the Spices:
Now, add red chilli powder, turmeric powder, dry mango powder, and salt to the pan. Stir the mixture well and cook for an additional minute to allow the spices to infuse the paste with their flavors. -
Combine Potatoes and Spice Mixture:
Add the chopped boiled potatoes to the pan and mix them gently with the spice paste. If the mixture seems too dry, add a little water to help coat the potatoes evenly with the paste. Let the potatoes cook in the spice mixture for about 3-4 minutes, allowing the flavors to blend. -
Finish and Serve:
Once the potatoes are well coated and heated through, turn off the heat. Serve your Khatte Pudina Aloo hot, accompanied by Gujarati Kadhi, Aamras, and Phulkas for a perfect lunch.
Serving Suggestions:
- Serve with Gujarati Kadhi, a sweet and savory yogurt-based soup.
- Enjoy alongside Aamras, a refreshing mango pulp dessert.
- Pair with soft and fluffy Phulkas for a wholesome meal.
Nutritional Information (per serving):
(Approximate values based on typical ingredients and serving size)
| Nutrient | Value |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 1g |
| Fiber | 4g |
| Sodium | 250mg |
This Khatte Pudina Aloo recipe is an ideal addition to your lunch menu, offering a burst of fresh flavors without the need for garlic or onions. Whether you’re fasting or simply craving something light and flavorful, these tangy mint potatoes are sure to satisfy. The combination of mint and coriander provides a refreshing twist to the traditional potato curry, making it a crowd-pleaser in any meal setting. Enjoy!
