PUDINE VALE CHATPATE ALOO /MINT FLAVOURED CHATPATE ALOO /A SUPER TASTY SIDE DISH WITH POTATOES
Mint/Pudina flavored aloo ki sukhi sabzi is an exceptionally delicious side dish suitable for serving in the main course. This dish pairs well with various dal preparations and curries. Serving chatpate aloo with poori, paratha, or dosas significantly enhances its flavor. This aloo ki sabzi is notable for being garlic and onion-free while maintaining its superior taste.
Mint or pudina is added as finishing touch and truly this flavor has not disappointed. Mint leaves are not only flavorsome and aromatic, but also good for digestion and gut health. Before using them, the leaves are dried first, as dried leaves give stronger taste. An addition of red chilly flakes and amchur (dry mango powder) makes it chatpati( condimental) and helps to feel it spicy and tangy. The best part of cooking process is that this is so easy and prepares in no time if you have boiled potatoes in hand. As this is onion-garlic free, so can be eaten in fasting(upvas) days also.
Prep Time – 20 minutes
Cook Time – 5 minutes
Course – Main (Side Dish)
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Aloo/Potatoes – 4 large or 5-6 medium
• Sarso Tel/Mustard Oil – 2 tbsp
• Mint leaves – 10-12 nos.
• Dry or fresh red chilies – 2 nos
• Jeera/Cumin seeds – 1 tsp
• Ajwain/Carom seeds – 1/2 tsp
• Saunf/Fennel seeds – 1 tsp
• Sabut Dhania/Coriander seeds – 1 tsp
• Namak/ Salt – 1 tsp
• Amchur/Dry Mango Powder – 1 tsp
• Hing/Asafoetida powder – 1/2 tsp
• Water – 3-4 tbsp
● PREPARATIONS TO BE DONE
• Boil potatoes. When cooled down, peel them and cut into cubes
• Dry roast saunf and sabut dhania. When roasted, pound them coarsely
• Dry mint leaves in the Sun or in microwave for 1 minute. When get crisp, crush them coarsely
● HOW TO MAKE MINT FLAVOURED CHATPATE ALOO
1- Keep a kadahi /nonstick pan on the flame and add mustard oil. Heat the oil up to smoking point
2- Slow down the flame and add 1 tsp cumin, hing, and half tsp carom seeds. Allow them to crackle
3- Add potato cubes and turn them at intervals so that they become slightly crisp
4- Sprinkle with pounded saunf and sabut dhania masala. Combine well with potatoes
5- Add salt red chilly flakes. Mix them well with potatoes
6- Add amchur powder at this stage. Mix it well (amchur powder gives the sabzi a pleasant tang)
7- Add 3-4 tbsp water and cover the pan with a lid. All the flavours will come together in the steam produced by water
8- Add crushed mint leaves. Combine well with potatoes. Dry pudina will add a magical flavor to the potatoes
9- Chatpate aloo ki sabzi is ready. Serve this tasty dish in the main course as a side dish. This tasty sabzi goes well with dal preparation, poori, paratha, or dosa
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