Mathe ke aloo- a simple and easy to make potato curry made with butter milk
Mathe ke aloo or chhach wali aloo curry is a very easy to make curry made using very basic ingredients. It is popular in North India especially in Uttar Pradesh region.
Boiled and mashed potatoes are cooked with slightly sour buttermilk using basic spices like salt, turmeric, chili powder etc. No tomato and whole garam masala etc is added in this simple curry still it taste very delicious and comforting. It is traditionaly served with pooris or paratha but can also be enjoyed with roti or steamed rice. If you don’t have buttermilk then blend yogurt and water.
In Uttar pradesh specially near Etawah , Etah , Agra and nearby areas no wedding or celebration is complete without this mathe ke aloo ki sabji. The blend of potatoes with the slight tang of buttermilk and spices make this curry really soul satisfying with hot pooris and kachoris. You have to try this once and then it become regular in your kitchen.
How to make Mathe ke aloo-
Boil potatoes and then peel and mash them roughly. Heat oil or ghee in a pan and add cumin and asafoetida in the pan and then add all the powdered spices in the tempering and then add the mashed potatoes and saute for a minute. Now add the buttermilk and keep stirring till it start boiling . When it start boiling only then add salt and simmer for 3-4 minutes. Then add fresh coriander and switch off the heat. Serve with hot pooris or parathas and enjoy.
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Mathe ke Aloo
Mathe ke aloo- a simple and easy to make potato curry made with butter milk and basic spices
Ingredients
- 500 gm Potatoes / Aloo
- 2.25 cup Sour Buttermilk/ Chaas check notes below
- 1 tsp Whole Wheat Flour / Atta
- 2 Green Chillies / Hari Mirch slit
- to taste Salt / Namak
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Ginger / Adrak grated
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Dried Fenugreek / Kasoori Methi optional
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
tadka/tempering
- 3 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 2 dried whole red chilies
Instructions
- Boil , peel and roughly mash the potatoes.
- In a bowl take buttermilk and mix wheat flour in it, this reduces the chance of curdling of butter milk while cooking.
- In a bowl add all the powdered spices-Chili powder, turmeric, coriander powder and kasoori methi and keep aside.
- In the cooking pan heat oil or ghee and then add cumin seeds, dried whole red chili and asafoetida.
- Lower the heat and then add the dried spices kept together in the bowl and quickly saute them.
- Now add the mashed potatoes in it and saute gently for a minute.
- Then add the buttermilk and keep stirring it till it start boiling.
- When it start boiling then add salt and let it cook on low heat for 3-4 minutes or till oil start coming on the surface of the curry.
- Add chopped fresh coriander and switch off the heat.
- Serve hot with poori or rice.
Notes
- if you don't have buttermilk then mix 1 cup slightly sour curd with 2 cups of water , blend well and use.
- for tempering you can use ghee/ cooking oil or mustard oil as per your preference