Pudina Podi Aloo Stir Fry

Pudina Podi Aloo is the stir-fry that makes you forget every other potato side dish. Boiled aloo cubes tossed in hot oil with a generous spoon of Minty Pudina Podi — the mint and tamarind in the podi coat each piece in a crisp, aromatic crust that cuts clean through the starchiness in a way no generic aloo masala can. It comes together in minutes and tastes like it took much longer.

Prep: 10 min  |  Cook: 10 min  |  Serves: 2  |  Difficulty: Easy

Ingredients

• 2 heaped tsp  Minty Pudina Podi
• 3 medium  potatoes (aloo), boiled and cut into cubes
• 1.5 tbsp  oil
• 1/2 tsp  mustard seeds (aavalu)
• 6-8  curry leaves (karivepaku)
• 1  dried red chilli, broken
• 1/4 tsp  turmeric (pasupu)
• Salt to taste 
• 1 tsp  lemon juice

Method

1. Heat oil in a kadai over medium-high flame until it shimmers.
2. Add the mustard seeds and let them pop, then drop in the curry leaves and dried red chilli — the leaves will crisp up and release their fragrance in about 20 seconds.
3. Add the boiled aloo cubes in a single layer, sprinkle the turmeric over them, and leave undisturbed for 2 minutes so the undersides turn golden and slightly crisp at the edges.
4. Lower the flame to medium, add the Minty Pudina Podi and a pinch of salt, then toss well so every cube is evenly coated in the green-flecked spice crust — the kitchen should smell of warm mint and tamarind at this point.
5. Toss on high flame for one more minute until the coating looks dry and set on the aloo, then finish with a squeeze of lemon juice.
6. Serve hot as a side with dal-chawal or stuff into a roti for a quick lunchbox roll.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium