Khatte Pudina Aloo Recipe – Tangy Mint Potatoes

No Onion No Garlic Khatte Pudina Aloo Recipe are a crowd pleaser and perfect for house parties and even for fasting. Serve it as a part of main course as a side dish or as a starter. It is very easy to make and thus perfect to pack in your Lunch Box too.  Potatoes (Aloo), Mint Leaves (Pudina), Coriander (Dhania) Leaves, Green Chillies, Amchur (Dry Mango Powder), Red Chilli powder, Turmeric powder (Haldi), Salt, Cumin seeds (Jeera), Ghee   5 Potatoes (Aloo) , boiled 1/4 cup Mint Leaves (Pudina) 1/2 cup Coriander (Dhania) Leaves 2 Green Chillies 1-1/2 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Red Chilli powder 1/3 teaspoon Turmeric powder (Haldi) Salt , to taste or sendha namak 1 teaspoon Cumin seeds (Jeera) Ghee , or cooking oil as required     10   15     To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.Add cumin seeds and wait for them to sputter.Add the mint coriander puree and cook for a minute until the rawness fades away. This will take 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 the min puree, mix well and cook for about 2 minutes.After 2 minutes, add in the cubed boiled potatoes and toss them in the masala.Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate.Serve hot and enjoy the Khatte Pudina Aloo. Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal.