Khatte Pudina Aloo Recipe – Tangy Mint Potatoes
Introduction
The Khatte Pudina Aloo, or Tangy Mint Potatoes, is a delightful Indian dish that is sure to become a hit at your next gathering. This vegetarian recipe, which is free of onions and garlic, offers a burst of flavors thanks to the fresh mint, aromatic spices, and tangy dry mango powder (amchur). Whether you’re hosting a party, preparing a fasting-friendly dish, or simply looking for a light and zesty side for your meal, this recipe checks all the boxes. Quick to make and easy to pack in your lunch box, Khatte Pudina Aloo is as versatile as it is flavorful.
Perfectly paired with simple phulkas (Indian flatbreads) and Panchmel Dal, this dish can be enjoyed as a starter, side, or even as the main course. So, get ready to savor a comforting, tangy, and minty treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5, boiled and cubed |
| Mint Leaves (Pudina) | 1/4 cup |
| Coriander (Dhania) Leaves | 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 (or Sendha Namak for fasting) | To taste |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ghee (or Cooking Oil) | As required |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 4g |
| Sodium | 250mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Instructions
Step 1: Boil and Prepare Potatoes
Start by washing the potatoes thoroughly and boiling them in water until they are cooked but firm. Once boiled, peel off the skin and cut them into bite-sized cubes. Set aside. If you prefer, you can use baby potatoes for a more rustic look.
Step 2: Make Mint-Coriander Paste
In a blender, add the washed coriander and mint leaves, removing the stems, along with the green chilies. Blend them together into a smooth, vibrant green puree. Set this mint-coriander paste aside for later.
Step 3: Temper Spices
In a wok or frying pan, heat the ghee (or cooking oil for a vegan option) over medium heat. Once the ghee is hot, add the cumin seeds and wait for them to splutter. This will release the aromatic essence of the cumin, infusing the oil with flavor.
Step 4: Cook the Mint-Coriander Paste
Add the prepared mint-coriander paste to the pan. Allow it to cook for about 3-4 minutes, stirring occasionally, until the rawness fades and the mixture softens.
Step 5: Spice it Up
Now, add the red chili powder, turmeric powder, amchur powder (dry mango powder), and salt (or sendha namak for fasting). Stir everything well and cook for another minute to allow the spices to meld together.
Step 6: Add Potatoes and Simmer
Add the cubed boiled potatoes to the pan, tossing them gently to coat with the flavorful mint-coriander masala. If the mixture feels too dry, add a splash of water to create a light gravy. Let the potatoes simmer on low heat for about 2 minutes, ensuring they absorb all the aromatic spices and the liquid evaporates.
Step 7: Serve
Once the potatoes are well coated in the spicy, tangy masala, your Khatte Pudina Aloo is ready to be served! Garnish with a little extra mint and coriander for a fresh touch, and enjoy while hot.
Serving Suggestions
Khatte Pudina Aloo pairs beautifully with Panchmel Dal and soft, fluffy Phulkas (Indian flatbreads) for a wholesome meal. It can also be served as a standalone dish or as a tasty starter at a party. Its delightful tang and minty freshness will surely be a crowd favorite!
Conclusion
Khatte Pudina Aloo is an easy, flavorful dish that brings together the aromatic mint and spices in perfect harmony. Whether you’re preparing it for a quick weekday meal or serving it at a festive gathering, this tangy mint potato recipe is a must-try. Simple yet bursting with flavor, it offers the perfect balance of tanginess and heat while being a healthy, satisfying choice for any occasion.
