Khatte Pudina Aloo Recipe (Sour Mint Potatoes)
Khatte Pudina Aloo is a delightful, tangy Indian dish that features soft boiled potatoes paired with a fragrant mint-coriander paste, flavored with spices and a hint of sourness from amchur powder. This dish is simple yet full of flavors, making it the perfect accompaniment for a variety of Indian meals. Best enjoyed with Gujarati Kadhi, phulkas, or a refreshing mango drink, Khatte Pudina Aloo is a versatile addition to your lunch menu. Here’s how you can recreate this flavorful dish at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 5 medium-sized |
| Fresh Mint | 1/4 cup |
| Fresh Coriander (Cilantro) | 1/2 cup |
| Green Chilies | 2 |
| Amchur Powder (Dry Mango Powder) | 1 1/2 tsp |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/3 tsp |
| Salt | To taste |
| Cumin Seeds | 1 tsp |
| Ghee or Oil | 1 tbsp |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Boil the Potatoes:
Begin by washing the potatoes thoroughly. Place them in a pressure cooker and add water to cover the potatoes. Close the lid and cook the potatoes until two whistles are heard. Once done, let the pressure release naturally. Open the cooker and remove the potatoes. Set them aside to cool down completely. -
-
Prepare the Paste:
In a blender, combine the fresh mint, coriander, and green chilies. Grind them together into a smooth paste. Set the paste aside for later use. -
Cook the Spices:
Heat ghee (or oil, depending on your preference) in a frying pan over medium heat. Add cumin seeds and let them splutter. Once the cumin seeds are fragrant, add the mint-coriander paste to the pan and cook for 3 to 4 minutes, allowing the flavors to blend together. -
Add the Dry Spices:
Now, add the red chili powder, turmeric powder, amchur (dry mango) powder, and salt to the pan. Stir everything well and let it cook for another minute. The spices should release their aromas and coat the paste evenly. -
Combine with Potatoes:
Add the boiled potatoes to the pan, breaking them gently with a spoon or spatula so they mix well with the spice paste. Add a little water to the pan to create a slight gravy. Cook the mixture for 3 to 4 minutes, stirring occasionally, until the potatoes are well-coated with the flavorful paste. -
Serve:
Once done, turn off the heat and your Khatte Pudina Aloo is ready to be served. This dish can be enjoyed with Gujarati Kadhi, phulkas (Indian flatbreads), and a refreshing mango drink like Amras for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 210mg |
| Cholesterol | 0mg |
Tips & Variations:
- Spice Level: If you prefer a spicier version of Khatte Pudina Aloo, feel free to add extra green chilies or red chili powder according to your taste.
- Tanginess: Adjust the amount of amchur powder to make the dish more or less tangy, depending on your preference.
- Oil vs. Ghee: Ghee adds a richer, traditional flavor to this dish, but you can use oil as a healthier alternative if you prefer.
- Herb Alternatives: In addition to mint and coriander, you can experiment by adding a bit of fenugreek leaves (methi) for an interesting twist.
This Khatte Pudina Aloo recipe is not only flavorful but also incredibly versatile, making it an ideal side dish for a variety of Indian meals. Whether you’re having it with a hearty dal, fresh rotis, or even as a snack, the tangy mint potatoes are sure to elevate your meal.
