Pudina Aloo Sabji – 30-Minute Recipe
A vibrant mint‑infused potato curry bursting with fresh herbs, gentle heat, and a hint of lemon. This vegetarian dish is perfect for a hearty breakfast or comforting dinner, and pairs beautifully with roti or steamed rice.
Recipe by Chef Ranveer Brar · Structured by ReelsMeals
From: YouTube(view original)
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Ingredients
No main ingredients listed.
Boiling Potatoes
- 4 potatoes
- 1 green chilli
- 1 tbsp ghee
- salt, to taste
- 2 cloves
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- prepared curd mixture
Paste
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 inch ginger
- 4 garlic cloves
- 3 green chillies
- salt, to taste
- 1/4 tsp asafoetida
- 2 coriander powder
- 1 tbsp oil
Curd Mixture
- 1/3 cup curd
- 1 tbsp tender coriander stems
- 2 cups water
Pudina Aloo
- 2 tbsp ghee
- prepared paste
- 2 tomatoes
- 1 tsp red chilli powder
- potato whey
- 1/2 inch ginger
- cooked potatoes
- few mint leaves
- 2 green chillies
- few coriander leaves
- 1 tsp lemon juice
Garnish
- ginger
- coriander sprig
Instructions
- 1Boiling Potatoes: In a pressure cooker, combine potatoes, green chilli, ghee, salt, cloves, turmeric powder and red chilli powder; sauté for a minute.
- 2Add the prepared curd mixture, mix well, cover and cook for 3–4 whistles until the potatoes are tender.
- 3Paste: In a bowl, mix coriander leaves, mint leaves, ginger, garlic, green chillies, salt, asafoetida, coriander powder and oil; grind to a smooth paste.
- 4Curd Mixture: Whisk together curd, tender coriander stems and water; set aside.
- 5Pudina Aloo: Heat ghee in a handi, add the prepared paste and cook 4–5 minutes until oil separates.
- 6Stir in diced tomatoes, red chilli powder and the potato whey; simmer briefly.
- 7Add julienned ginger, cooked potatoes and mint leaves; cook another 4–5 minutes.
- 8Finish with cut green chillies, torn coriander leaves and lemon juice; bring to a quick boil.
- 9Transfer to a serving dish, garnish with julienned ginger and a coriander sprig, and serve hot with roti or steamed rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Add curd mixture before pressure cooking
Stir the prepared curd mixture into the potatoes and spices before sealing the pressure cooker.
Cook paste until oil separates
Heat the ghee and cook the herb paste for 4–5 minutes until the oil separates before adding tomatoes.
Add ginger and mint near the end
Stir in julienned ginger and mint leaves during the final 4–5 minutes to preserve their fresh flavor.
Garnish just before serving
Top the curry with julienned ginger and a coriander sprig right after transferring to the serving dish.
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Cooking context
30 min estimated total time for 3 servings.
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Frequently asked questions
- How long does it take to make Pudina Aloo Sabji (Mint Potato Curry)?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Pudina Aloo Sabji (Mint Potato Curry) recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Pudina Aloo Sabji (Mint Potato Curry) recipe come from?
- It was shared by Chef Ranveer Brar on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.