Pudina Aloo or spicy minted potatoes that are rich in flavour and are so easy to make – these are going to become a regular feature to your weeknight cooks.
Easy and simple recipes always bring a smile to my face. Something delicious that can be made in less than 30 minutes? That takes away so much pressure from a weeknight meal! I spend a lot of time trying to create content that is easy, straightforward and most importantly doesn’t take forever to cook. This is just one of those recipes.
The beauty in this recipe is in the simplicity in the ingredients, and the hacks to bring it together. I use a nutri-bullet to make my base! Does it get any simpler?
Pudina Aloo literally means Mint Potatoes. Made with fresh mint (of course), coriander, ginger, and some simple spices, this is a very light potato dish to make that works perfectly as a side, an entrée and even as a main. In my recipe I used a small green chilli, but if you really cannot stand spice, then omit completely – just note that there is no chilli powder or flakes used ! To make my Pudina Aloo I recommend using baby potatoes or chat potatoes to get you the perfect bite size chunks for your dinner. If you are using large potatoes, be sure to cut them into small bite sized chunks to make this an easy eat.
The special spice in the recipe is definitely the garam masala. Thankfully, this is available in most local grocers and all Indian food markets. You can also find it at Amazon! This masala is a beautiful blend of cumin, coriander, green cardamom and usually black cardamom, cinnamon, clove, bay leaf, pepper corn, mace, and fennel. Sometimes you will also see nutmeg. Would you guys like to see some more whole spice recipes? Let me know in the comments.
Watch me make this awesome recipe right here:
As always, here is your recipe card!
Pudina Aloo
Ingredients
- 500 g boiled baby potatoes
- 3/4 cup fresh mint
- 1/3 cup fresh coriander
- 1/4 cup water
- 1 stick of ginger
- 1/4 tsp lemon juice
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 small chilli chopped
- 1/4 tsp garam masala
- vegetable oil for cooking
Instructions
- In a food processor, or nutribullet or blender, combine the mint, coriander, coriander stalk, ginger, and water until it makes a smooth paste. It's okay if it is a bit watery. Set this aside
- Heat 1 tbsp of vegetable oil in a non-stick fry pan or pot until just hot over the lowest heat setting
- Add the cumin seeds, asafoetida, and chopped chilli. Make sure you stir using a wooden spoon to ensure the cumin does not burn
- Add the potatoes and coat well in the oil and cumin seeds and heat through to develop some colour
- Pour in the mint and coriander mixture prepared in step 1 and mix everything through. Cook this until the mixture starts to dry a little as the water evaporates
- Add the lemon juice and then the garam masala
- Cook the potatoes through, until you see some crisping of the potato skin
- Serve hot with some yogurt, fresh mint, some fresh red chilli and some lemon wedges. I love serving this with fresh naan, or papad/poppadum as a main or as a little snack
