Khatte Pudina Aloo Recipe - Tangy Mint Potatoes
No Onion No Garlic Khatte Pudina Aloo Recipe are a crowd pleaser and perfect for house parties and even for fasting. Serve it as a part of main course as a side dish or as a starter. It is very easy to make and thus perfect to pack in your Lunch Box too.
Ingredients
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5 Potatoes (Aloo)
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boiled
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1/4 cup Mint Leaves (Pudina)
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1/2 cup Coriander (Dhania) Leaves
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2 Green Chillies
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1-1/2 teaspoon Amchur (Dry Mango Powder)
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1 teaspoon Red Chilli powder
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1/3 teaspoon Turmeric powder (Haldi)
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Salt
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to taste or sendha namak
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1 teaspoon Cumin seeds (Jeera)
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Ghee
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or cooking oil as required
Instructions
Step 1
To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente
Step 2
Peel off their skin and cut them into cubes, set aside
Step 3
You can also use baby potatoes for this
Step 4
In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies
Step 5
Blitz them and make a smooth puree
Step 6
Set aside
Step 7
In a pan or wok add some ghee or clarified butter
Step 8
The vegans can substitute it with cooking oil
Step 9
Add cumin seeds and wait for them to sputter
Step 10
Add the mint coriander puree and cook for a minute until the rawness fades away
Step 11
This will take about 3 to 4 minutes
Step 12
Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste
Step 13
Mix well and let it cook for about a minute
Step 14
After a minute, add the min puree, mix well and cook for about 2 minutes
Step 15
After 2 minutes, add in the cubed boiled potatoes and toss them in the masala
Step 16
Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate
Step 17
Serve hot and enjoy the Khatte Pudina Aloo
Step 18
Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal