Go Back Email Link
–+ servings
MATHE-KE-ALOO
Print Recipe
No ratings yet

Mathe ke Aloo

Mathe ke aloo- a simple and easy to make potato curry made with butter milk and basic spices

Prep Time10 minutes
Cook Time9 minutes
Course: lunch recipe, Main Course
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo curry, aloo ki sabji, dahi ke aloo, mathe ke aloo, no onion garlic aloo sabzi, no onion garlic recipe, potato curry, sattvik recipe
Servings: 4 person
Calories: 294kcal
Author: Anjana Chaturvedi

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

Note-
  1. if you don't have buttermilk then mix 1 cup slightly sour curd with 2 cups of water , blend well and use.
  2. for tempering you can use ghee/ cooking oil or mustard oil as per your preference

Nutrition

Calories: 294kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 915mg | Fiber: 4g | Sugar: 12g | Vitamin A: 362IU | Vitamin C: 39mg | Calcium: 281mg | Iron: 2mg