Pudina Aloo (potato with mint curry)
Refreshing mint, tangy yogurt and potatoes, all simmered into a uniquely tasting curry! The mint and yogurt makes the curry taste light and the sour from the yogurt balances wonderfully with the carb.
Ingredients
- 1 lb/ 500 g potatoes
- 4.25 oz/ 120 g fresh mint
- 1.75 oz/ 49 g fresh cilantro
- 1 and ½ cup plain yogurt
- 3 green chili
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric
- 1 tablespoon oil
- 1 tablespoon salt to be added during boiling the potatoes
- 1 teaspoon added later in the curry
Instructions
- Boil the potatoes with 1 tablespoon salt just until fork tender. Drain and once cooled, peel and dice into big bite size
- Discard the hard stems of the mint and retain the leaves. As for the cilantro, I used even the stems. Place the leave along with a little water and blend.
- In a medium hot pan, pour the oil and scatter the cumin seeds. Add the diced boiled potatoes along with ½ teaspoon salt and the turmeric, chili powder and cumin powder. If you want spicy curry, chop the green chili and add it or add the whole chili just for flavor Toss it gently and cook for 2 minutes.
- Pour the mint cilantro purée along with little water if needed. Sprinkle garam masala and simmer for 5 minutes. Add yogurt mixed with little flour and toss it around. Cover the pan and cook for 1 minute.
- Check for salt and add more if needed.
- Enjoy warm with your choice of bread.
Video
Nutrition
Serving: 4peopleCalories: 45kcalCarbohydrates: 3gProtein: 0.2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 114mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 4mgCalcium: 10mgIron: 1mg