Last Updated on 4 months by Neha Deshmukh

Mint Potato Recipe – Authentic Indian Aloo Mint Recipe

Introduction

Oh, mint potatoes! This Aloo Mint recipe is one I grew up with, and it instantly transports me back to my grandmother’s kitchen. It’s a simple dish, but bursting with fresh flavors – the earthy potatoes, the zing of mint and coriander, and a little touch of spice. It’s the kind of side dish that just makes a meal, and honestly, I could happily eat a whole plateful on its own! You’ll find this is a staple in many Indian homes, and for good reason. Let’s get cooking!

Why You’ll Love This Recipe

This Mint Potato recipe is a winner for so many reasons. It’s quick to make – perfect for a weeknight dinner. It’s incredibly flavorful, offering a refreshing change from heavier Indian dishes. Plus, it’s wonderfully versatile. You can adjust the spice level to your liking, and it pairs beautifully with everything from dal and roti to rice and yogurt.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 medium potatoes
• 2.5 teaspoons vegetable oil
• 0.5 teaspoon cumin seeds
• 1 green chili
• 0.25 teaspoon hing (asafoetida)
• 0.25 teaspoon dry mango powder (amchur)
• To sprinkle garam masala powder
• Salt to taste
• 0.5 cup mint leaves
• 0.25 cup coriander or cilantro
• 0.5 inch ginger piece
• Few teaspoons water

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your Aloo Mint turns out perfectly!

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well when boiled and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they can become a bit too firm. About 500-600g of potatoes should do the trick.

Mint & Coriander: Freshness is Key

Seriously, use fresh mint and coriander! The flavor difference is huge. I usually grab a big bunch from the market, and the aroma alone is enough to get me excited about cooking. Roughly, you’ll need about 30-40 mint leaves and a handful of coriander.

Hing (Asafoetida): A Unique Flavor Profile

Hing, or asafoetida, has a really distinctive smell – a bit pungent, almost garlicky. Don’t let that put you off! It adds a wonderful depth of flavor to Indian dishes. A little goes a long way, so 0.25 teaspoon is perfect. If you’re not familiar with it, you can find it at most Indian grocery stores.

Amchur (Dry Mango Powder): The Tangy Secret

Amchur is what gives this dish its lovely tang. It’s made from unripe green mangoes that are dried and ground into a powder. It’s a key ingredient in North Indian cuisine, and it really balances out the flavors.

Regional Variations in Spice Levels

Spice levels in India vary so much! Some families like it mild, others like to really crank up the heat. Feel free to adjust the amount of green chili to your preference. You can also add a pinch of red chili powder if you want an extra kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender but still hold their shape. Peel them and cut them into bite-sized cubes. Set them aside – we want them ready to go.
2. Now, let’s make the mint paste. In a blender, combine the mint leaves, coriander, ginger, and a splash of water. Blend until you have a smooth, vibrant green paste.
3. Heat the oil in a pan over medium heat. Once it’s hot, add the cumin seeds and let them crackle – this releases their lovely aroma.
4. Add the chopped green chili and hing. Sauté for about 10 seconds, until fragrant. Be careful not to burn the hing!
5. Stir in the mint paste and cook for about a minute. This helps to remove any raw flavor from the mint.
6. Add the boiled potatoes and toss to coat them evenly with the mint mixture. Make sure every piece is covered!
7. Season with salt and amchur. Cook for another 2 minutes on low heat, stirring occasionally.
8. Finally, sprinkle with garam masala, garnish with a few fresh mint leaves, and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Potato Texture

Don’t overboil the potatoes! You want them to be tender enough to easily pierce with a fork, but not so soft that they fall apart.

Balancing the Mint and Spice

Taste as you go! Adjust the amount of amchur and green chili to get the perfect balance of flavors for your palate.

Preventing the Mint Paste from Burning

Keep the heat on medium-low when cooking the mint paste. It can burn easily, which will give the dish a bitter taste.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the green chili altogether.
• Medium: Use half a green chili, finely chopped.
• Hot: Use a whole green chili and add a pinch of red chili powder.

Festival Adaptations (Navratri, Janmashtami)

During Navratri, some people avoid garlic and onions. This recipe doesn’t include either, so it’s perfect for fasting! It’s also a light and refreshing dish for Janmashtami celebrations.

Serving Suggestions

Mint potatoes are incredibly versatile. Here are a few of my favorite ways to serve them:

• With dal and roti for a classic Indian meal.
• As a side dish with rice and yogurt.
• As part of a thali (Indian platter) with various dishes.
• Even as a filling for wraps or sandwiches!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The flavor might mellow slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are my go-to choices. They hold their shape well and have a creamy texture.

Can I make the mint paste ahead of time? How should I store it?

Yes, you can! Make the paste and store it in an airtight container in the refrigerator for up to 24 hours. It might lose a little of its vibrant green color, but the flavor will still be great.

What can I substitute for hing (asafoetida)?

If you can’t find hing, you can try substituting with a pinch of garlic powder or a very small amount of onion powder. It won’t be quite the same, but it will add some depth of flavor.

How do I adjust the tanginess of the dish?

Add more or less amchur powder to taste. Start with 0.25 teaspoon and adjust from there.

Can this recipe be made in an Instant Pot or pressure cooker?

While you can boil the potatoes in an Instant Pot, I don’t recommend cooking the entire dish in it. The flavors don’t develop as well.

Is it possible to make this dish without green chilies?

Absolutely! Just omit the green chili altogether. The dish will still be flavorful and delicious.