Mint Potato Dry Curry / Pudina Aloo Sabzi / Minty aloo Recipe

Mint Potato Dry Curry, or Pudina Aloo Sabzi, is a flavorful and refreshing side dish made with potatoes and fresh mint leaves. Since mint is a favourite among my kids, this curry has become one of their favourites as well! It’s quick to prepare, easy to cook, and a healthy addition to everyday meals.

The vibrant aroma of mint paired with soft, tender potatoes makes it ideal for lunch boxes, travel food, or even a warm evening snack. This simple dish not only tastes wonderful but also carries the natural benefits of mint, known for aiding digestion and adding a burst of freshness to every bite.

Let’s move on to the recipe!

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients

Potatoes – 5-6 medium 

Onions - 1 large

Mint leaves – 1 cup

Green chilli – 1-2 (adjust as needed), I used -5 bird eye chillis

Coriander leaves - 1 tbsp chopped

Lemon juice – 1 tsp (or a little tamarind)

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp (optional)

Salt – to taste

For tempering:

Oil – 1 to 2 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Method

• Wash, peel, and cut the potatoes into cubes; keep them aside.
• Peel the onions, wash them, slice thinly, and set aside.
• Rinse the mint & coriander leaves thoroughly. Grind the mint, green chilli, coriander leaves, and salt into a smooth paste, adding minimal water.
• Heat oil in a pan and add mustard seeds and cumin seeds; let them splutter.
• Add the sliced onions and sauté until they turn translucent.
• Add the prepared mint paste and sauté for a few minutes until the raw aroma fades.
• Add the potato cubes and mix well, ensuring they are evenly coated with the masala.
• Sprinkle a little salt and chilli powder, then combine again.
• Pour in a small amount of water, cover, and cook until the potatoes turn soft.
• Stir occasionally to prevent the potatoes from sticking or burning.
• Once cooked, switch off the heat.
• Finish with a splash of lemon juice and give it a quick mix.
• Serve hot with chapati or rice, or pack it into a lunch box!

Notes:

• You can replace 1 cup of mint with a mix of half mint and half coriander for a balanced flavour, or use only one of them if you prefer.
• For added taste, you may also include ginger and garlic.
• Optionally, sprinkle a little chaat masala before serving.

Make this Mint Potato Dry Curry once, and it will surely become a regular in your kitchen! If you try it, do share your experience in the comments. 😊