Pudina Aloo Recipe is delicious gravy based main course recipe. In this recipe, shallow fried baby potatoes are cooked in minty curd based spicy gravy. This finger lickingly good potato recipe tastes best with rice and rotis. I have served this with jeera rice and burhani. Do give this a try!
Why potato is favorite vegetable?
Potato is a versatile and much loved vegetable. This is low in sodium, fat free and cholesterol free. Potato can be easily paired and cooked with any vegetable or non-veg. I can run out of any vegetable in my kitchen but not potatoes. I love to try different recipes with potatoes.
Baby potatoes are my current favorite and I can’t resist picking up these beauties whenever I visit vegetable shop. These tiny round potatoes are easy to cook and give appealing look to any recipe they are added in. These potatoes are my savior many times when I was new in the kitchen and whenever I had guests who are vegetarians.
Pudina Aloo Recipe
Though over the years I have learnt many delicious recipes with paneer, soya and lentils to serve my vegetarian guests, potatoes still my favorite. Talking about Pudinae Wale Aloo, I had this delicious recipe at a friend’s house warming function. My friends MIL cooked this to go along with veg pulao and pooris. I liked the tanginess in the gravy which was nicely complimenting the spice quotient of the recipe.
The potatoes are just melt in mouth with soft and spicy texture and taste. The trick here is to prick the potatoes upon pressure cooking them. Doing so allows the spices to get easily absorbed by them, resulting in evenly spiced and cooked potatoes. You can even try this trick when you are making Dum Aloo.
Lil’M is fond of picking up tiny vegetables whenever she accompanies me to the vegetable shop. The baby tomatoes you see in the picture are picked by lil’M for her toy kitchen play. I added few to this minty potato gravy and see how appetizing thus this gravy looks. Do try this out today…
Must-Try Indian Potato Recipes
Pudina Aloo Recipe
Pudina Aloo | Minty Potato Curry is delicious recipe where precooked and semi fried baby potatoes are dunked in tangy and spicy curd and mint gravy.
- 12 baby Potatoes
- 3 small Tomatoes, optional
- ½ tbsp. roasted Coriander powder
- ¼ tbsp. roasted Cumin powder
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- 3 tbsp. Curd, whisked
- Salt, as per taste
- 3 tbsp. Oil
- 1 tbsp. fresh Coriander leaves, minced
- ½ cup fresh Coriander leaves
- ¼ cup fresh Mint Leaves
- 1 Onion, peeled and sliced
- 1 Tomato, chopped
- 2 Green chili, chopped
- 2 tbsp. Watermelon (Magaz) seeds
- 3 cloves Garlic
- ½ tbsp. chopped Ginger
- 2 tbsp. chopped green Mango or Amchur Powder
How to make Pudina Aloo Curry
- Wash thoroughly and pressure cook baby potatoes for one whistle. Once the steam settles, drain the excess water and leave the baby potatoes to cool.
- In the meantime, grind the ingredients mentioned under ‘To Grind’ and make a smooth paste.
- Upon cooling peel the skin and prick all over using a toothpick or fork. Set this aside.
- If using baby tomatoes, core the eye and make a cross on top.
- Add oil to a pan and fry the baby potatoes until the outer layer turns nice brown.
- Drain and in the same pan fry the baby tomatoes until the skin appears wilted. Drain and set aside.
- In the same pan if required add 1 tbsp. oil and add above ground paste (from step 2). Fry this by adding red chili powder, turmeric powder, roasted coriander powder and roasted cumin powder.
- Fry on medium flame by continuously stirring. When the oil starts to separate, reduce the flame and add whisked curd. Stir for one minute and add fried baby potatoes and tomatoes.
- Stir till baby potatoes and tomatoes are nicely coated with masalas. Simmer by adding ¾ cup of water for 8-10 minutes.
- Sprinkle garam masala and turn off the flame. Let this sit on stove for 10 minutes before serving.
- Garnish with minced coriander leaves and serve warm with rice or roti.
- Add love to make this Pudina Aloo taste ‘Yummy’.
Lubna's Serving Suggestions:
I served this Pudinaewale Aloo with Jeera Rice, Burhani and Cucumber Salad.
Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 150mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 3g
Ferowza Bowren says
Mmmm… that looks so yummy!! Definitely worth a try 🙂
Ferowza Bowren says
Mmmmm, that looks so yummy! I’m printing this to try it out sometime – will make such a nice side dish to a chicken roast or even as a meal on its own with rice or roti! 🙂
Another big fan of potatoes here…looks delicious will be bookmarking it and will give it a try soon in sha Allah.
This looks so yumm ma shaa Allah! I love trying new recipes with potatoes.. Also anything with mint is my fav <3 Jazakallahu Khayr for sharing this recipe 🙂
Zainab Dokrat says
Mmmm this looks so yummy!!! Bookmarked <3 (www.spicyfusionkitchen.com)
Fozia S says
Love potatoes and this recipe looks great. Not come across this recipe before! I think it is something we would enjoy
This is such a good recipe. Love adding potatoes in keema and kofta too. Sometimes also when I’m in the mood for making samosas.
Ella Elhoudiri says
Your cooking is so delicious!!!!! Never tried baby potatoes. Do they taste like larger potatoes or have a slightly differing taste? mmmmmm I’m going to try this after Ramadan. You got yourself a new subscriber 🙂 xxx
Potato is a household favourite especially because it can be cooked it so many different ways and taste so different every single time! This dish looks amazing, I’m looking forward or Ifthar already!
Lilac Prose says
This looks amazing! I love potatoes so naturally I would love to try this recipe. Thanks for sharing!
Anupama Chopra says
Thanks for sharing such a delicious recipe.