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Khatte Pudina Aloo (Tangy Minted Potatoes)

Khatte Pudina Aloo (Tangy Minted Potatoes) is a traditional Indian recipe for a classic accompaniment that's a variant on Bombay potatoes flavoured with mint. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tangy Minted Potatoes (Khatte Pudina Aloo).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

2

Rating:

Tags : CurryVegetarian RecipesHerb RecipesIndian Recipes

This is a twist on the familiar Bombay potatoes. If you ever want something different to accompany grilled lamb or lamb kebabs this is the recipe for you. In India, these potatoes, that are made tangy with the addition of amchur (green mango powder) are put into children’s lunchboxes. Because they can be served both warm or cold; personally, I like to make them ahead of time and serve with braii (barbecue).

Ingredients:

5 Potatoes (Aloo), boiled
7.5g (1/4 cup) Mint Leaves (Pudina) (save and shred a few mint leaves for garnish)
15g (1/2 cup) Coriander (Cilantro/Dhania) Leaves
2 Green Chillies
1-1/2 tsp Amchur (Dry Mango Powder)
1 tsp Red Chilli powder (eg Kashmiri chilli powder)
1/3 tsp Turmeric powder (Haldi)
Salt, to taste (or sendha namak [rock salt])
1 tsp Cumin seeds (Jeera)
Ghee, or cooking oil as required

Method:

Wash and boil the potatoes in salted water until al dente (about 15 minutes). Drain and set aside until they can be handled then peel off their skin and cut them into cubes, then set aside. (You can also use baby potatoes for this.)

In a blender, combine the washed coriander and mint leaves stripped from their stems along with the green chillies. Blitz them to chop, then run the motor to make a smooth puree. Set aside.

In a pan or wok add some ghee or clarified butter. Vegans can substitute either of these with vegetable oil. Add cumin seeds and wait for them to sputter (about 90 seconds).

Now stir in the mint and coriander puree and cook until the rawness fades away (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 a tbsp of ghee or oil mix well and cook for about 2 minutes. Now add in the cubed boiled potatoes and gently toss them in the masala to coat. Add a little water, bring to a simmer and cook until the potatoes absorb all the spices and the liquid evaporates.

Add the reserved, shredded, mint leaves. Toss to combine then serve hot and enjoy with Panchmel Dal and Phulkas for a weekday meal.