Pudina Aalu/Minty Potatoes

Pudina Aalu/Minty Potatoes
4 from 3 ratings
When the husband told me about this dish as one his childhood favourite, I couldn’t believe my ears.. mint in potatoes!! I was almost about to say.. bleh, nay, but then he said “my mom makes this amazing dish, you should ask her for the recipe. it’s one of my favorite dish”. You can understand how my reaction instantly changed from nay to yay    The only little twist I gave to my mother-in-law's recipe is to add 1/2 cup milk. That was just to cut down on the tangy-ness of the mint. It came out really good and works wonderfully when paired with bread or some letil soup and rice.   
  • 1 large potato, boiled and cut in small cube size
  • 1 bunch mint leaves, should be approximately 2 cups
  • 1/2 cup cilantro leaves
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon chilly powder
  • 1/2 tablespoon coriander powder
  • 1 tablespoon dry mango powder/ amchur
  • 1/2 cup milk
  • salt
  • oil
  1. Using a food processor, grind the mint and cilantro to a fine paste. Do not add any water
  2. In a pan, heat some oil and add garlic, ginger along with some cumin seeds.
  3. Next, add the boiled potatoes and fry them for a while, about 5 minute
  4. Add cumin powder, coriander powder, chilly powder and saute for another 5 minutes
  5. Add the mint paste and mix it properly with the potatoes.
  6. At last, add the milk and the mango powder and then, let it cook for another 2 minutes
  7. Serve it hot with with some poori or as a side dish with some bread or rice and daal (lentil soup).