Aloo Pudina Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and chopped onions.
• STEP 2.Cook the onions until they turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, and red chili powder.
• STEP 4.Cook for a minute and then add diced potatoes.
• STEP 5.Add salt and water, cover the pan, and cook until the potatoes are tender.
• STEP 6.Add chopped mint leaves and cook for a few more minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add green peas or bell peppers to the dish for added flavor and texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a tangy twist, you can squeeze some lemon juice over the dish before serving.

Storage and Serving

• Leftover Aloo Pudina can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving and add a splash of water if needed to adjust the consistency.
• Garnish with fresh coriander leaves and serve hot with rice or roti.