Khatte Pudina Aloo Recipe - Tangy Mint Potatoes
Khatte Pudina Aloo, a simple and flavorful recipe that's apt for your Lunch Box. Even kids will love it because of its tangy taste.
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.
If you like these recipes, you can also try other Potato Recipes for your everyday meals:
- 5 Potatoes (Aloo) , boiled
- 1/4 cup Mint Leaves (Pudina)
- 1/2 cup Coriander (Dhania) Leaves
- 2 Green Chillies
- 1-1/2 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Red Chilli powder
- 1/3 teaspoon Turmeric powder (Haldi)
- Salt , to taste or sendha namak
- 1 teaspoon Cumin seeds (Jeera)
- Ghee , or cooking oil as required
How to make Khatte Pudina Aloo Recipe - Tangy Mint Potatoes
To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.
In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.
In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.
Add cumin seeds and wait for them to sputter.
Add the mint coriander puree and cook for a minute until the rawness fades away. This will take about 3 to 4 minutes.
Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste. Mix well and let it cook for about a minute.
After a minute, add the min puree, mix well and cook for about 2 minutes.
After 2 minutes, add in the cubed boiled potatoes and toss them in the masala.
Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate.