Mint Cilantro Potato Curry Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Mint Cilantro Potato Curry Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting curry that doesn’t take all day to make. This Mint Cilantro Potato Curry (or Aloo Mint Dhaniya Sabzi as some call it!) is exactly that. It’s a vibrant, fragrant dish that’s become a regular in my kitchen, and I’m so excited to share it with you. I first made this when I was craving something fresh and a little different from the usual tomato-based curries, and it quickly became a family favorite.

Why You’ll Love This Recipe

This potato curry is a delightful blend of earthy potatoes, bright herbs, and a gentle spice level. It’s incredibly easy to make – perfect for a weeknight meal – and comes together in under 30 minutes. Plus, the fresh mint and cilantro give it such a lovely, uplifting flavor. It’s a fantastic way to enjoy simple ingredients in a truly delicious way!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 lb potatoes
• 4.25 oz fresh mint
• 1.75 oz fresh cilantro
• 1.5 cup plain yogurt
• 3 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon turmeric
• 1 tablespoon oil
• 1 tablespoon salt (for boiling potatoes)
• 1 teaspoon salt (for curry)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mint & Cilantro: Seriously, use fresh! The flavor is just so much better. I like to grab big bunches from the Indian grocery store – they’re usually super affordable.
• Green Chilies: These can vary a lot in heat. I usually use Serrano peppers, but you can adjust based on your preference. My friend’s grandmother always used a milder green chili for us kids, and it was perfect!
• Oil: Traditionally, many families in North India use mustard oil for a pungent, authentic flavor. However, vegetable oil or canola oil work perfectly well if you prefer a milder taste.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes with about a tablespoon of salt until they’re fork-tender. This usually takes around 15-20 minutes. Once they’re cooked, drain them, let them cool slightly, peel, and dice them into bite-sized pieces.
2. While the potatoes are boiling, let’s make the magic herb paste! In a blender, combine the fresh mint leaves, cilantro (including the stems – they’re packed with flavor!), and green chilies with just a little bit of water. Blend until you have a smooth, vibrant green purée.
3. Now, heat the oil in a pan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – this releases their amazing aroma. Then, add the diced potatoes, turmeric, cumin powder, and about half a teaspoon of salt. Sauté for about 2 minutes, stirring occasionally.
4. Pour in that beautiful mint-cilantro purée! If the curry seems a little dry, add a splash of water. Simmer for about 5 minutes, letting the flavors meld together. Don’t forget to sprinkle in the garam masala.
5. Here’s a little trick my mom taught me: whisk the yogurt with a pinch of flour. This helps prevent it from curdling when you add it to the hot curry. Stir the yogurt mixture into the curry and cook for just a minute.
6. Finally, give it a taste and adjust the salt as needed. And that’s it! Your Mint Cilantro Potato Curry is ready to enjoy.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Taste as you go! Adjust the spices to your liking.
• A little bit of lemon juice at the end can brighten up the flavors even more.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies to 1 or remove the seeds.
  • Medium: Use 2-3 green chilies.
  • Hot: Leave the seeds in the green chilies or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during fasting periods like Navratri (using permitted ingredients) or as a side dish during Janmashtami celebrations.

Serving Suggestions

This curry is incredibly versatile! Serve it warm with:

• Poori (fried bread)
• Roti or Paratha (Indian flatbreads)
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this curry?

Yukon Gold or red potatoes are my go-to because they hold their shape well. But honestly, any potato you have on hand will work!

Can I make this curry ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in the fridge and reheat when you’re ready to eat.

How can I adjust the consistency of the curry?

If you prefer a thicker curry, simmer it for a longer time to allow some of the liquid to evaporate. For a thinner curry, add a little more water.

What is garam masala, and can I make my own?

Garam masala is a blend of warming spices like cinnamon, cardamom, and cloves. You can find it pre-made in most Indian grocery stores, or you can make your own for a truly customized flavor!

What is a good substitute for yogurt in this recipe?

If you don’t have yogurt, you can use sour cream or even a little bit of coconut cream (for a vegan option).

Can I freeze leftover curry?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.