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Pudina Aloo Recipe

Pudina Aloo
How to Make Pudina Aloo

Pudina Aloo Recipe: These minty potatoes are quick to prepare and delicious to taste. Pudina aloo can be enjoyed as a flavourful side dish or paired with chapatis for a wholesome meal. You can also use leftover hari chutney to make this dish.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Pudina Aloo

  • 5 big potatoes or 1/4 kg baby potatoes (boiled)
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 tbsp of lime juice
  • 1/2 inch ginger
  • 4 green chillies
  • 1 tsp jeera (cumin seeds)
  • 1/4 tsp hing (asafoetida)
  • 1/4 tsp haldi (turmeric powder)
  • 1/2 tsp chilli powder
  • 1/4 tsp amchur (dried mango powder)
  • Salt to taste

How to Make Pudina Aloo

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Boil potatoes, peel and cut them into cubes. Alternatively, use baby potatoes and poke them with a fork after boiling. Set aside.
In a grinder, add coriander, mint leaves, ginger, lemon juice and green chillies. Blend to form a smooth green paste.
In a kadhai, heat oil and add cumin seeds. Once they splutter, add hing and saute.
Add the coriander-mint paste prepared earlier and stir. Add the remaining spices: haldi, red chilli powder, amchur and salt to taste. Mix well.
Add the potatoes and combine all the ingredients thoroughly. Taste to adjust salt and spices as required.
Cook for around 2-3 minutes more. You can also add very little water to allow the mixture to coat the potatoes properly.
Garnish the potatoes with coriander or mint and serve hot. Enjoy pudina aloo dry or with chapatis/ puris.
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