Khatte Pudina Aloo Recipe – Tangy Mint Potatoes
Introduction
Khatte Pudina Aloo, or Tangy Mint Potatoes, is a vibrant and flavorful dish that perfectly captures the essence of Indian cuisine. This recipe showcases the delightful combination of mint and coriander, enhanced by the tanginess of amchur (dry mango powder) and the warmth of spices. Ideal for a lunch spread, it pairs beautifully with Panchmel Dal and Phulkas, making it a wholesome and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5, boiled |
| Mint Leaves (Pudina) | 1/4 cup |
| Coriander Leaves (Dhania) | 1/2 cup |
| Green Chillies | 2 |
| Amchur (Dry Mango Powder) | 1-1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Salt (to taste or sendha namak) | As needed |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ghee or Cooking Oil | As required |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | Varies with salt |
Preparation Steps
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Boil the Potatoes: Begin by washing the potatoes thoroughly, then boil them in water until they are tender yet firm (al dente). Once cooked, peel the skins and cut the potatoes into bite-sized cubes. Set aside. For a quicker option, baby potatoes can also be utilized in this recipe.
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Prepare the Mint-Coriander Puree: In a blender, combine the washed coriander and mint leaves (ensure the stems are removed), along with the green chillies. Blend until you achieve a smooth puree. Set this vibrant mixture aside.
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Sauté the Spices: Heat ghee (or cooking oil for a vegan version) in a pan or wok over medium heat. Add the cumin seeds and allow them to sputter, releasing their aromatic flavors.
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Cook the Puree: Carefully add the mint-coriander puree to the pan. Cook it for about 3 to 4 minutes, stirring occasionally, until the raw aroma dissipates.
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Incorporate the Spices: Once the puree is fragrant, add in the red chilli powder, turmeric powder, amchur powder, and salt to taste. Mix everything thoroughly and allow it to cook for an additional minute, ensuring the spices blend well.
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Combine with Potatoes: After a minute, gently fold in the cubed boiled potatoes, tossing them to coat with the aromatic masala. If the mixture appears too dry, add a splash of water to create a bit of sauce.
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Simmer and Serve: Lower the heat and let the potatoes simmer in the spices until they absorb all the flavors and any excess liquid evaporates, which should take about 2 to 3 minutes.
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Garnish and Enjoy: Serve the Khatte Pudina Aloo hot, garnished with a sprinkle of fresh coriander if desired. This dish is delightful when accompanied by Panchmel Dal and freshly made Phulkas, creating a comforting and satisfying meal.
Conclusion
Khatte Pudina Aloo is a fantastic representation of the bold and tangy flavors found in Indian cuisine. With its unique blend of spices and fresh herbs, this dish is sure to tantalize your taste buds and impress your guests. Enjoy this vegetarian delight for lunch or dinner, and let its vibrant flavors brighten your day!
