Aloo Ki Sabzi
Aloo Ki Sabzi is a delicious gluten-free, vegan potato curry. Best served with poori. Learn how to make Mathura style aloo curry in a few simple steps.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 - 3 medium size potato
- 4 tablespoon mustard oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon fenugreek seeds (methi dana)
- a pinch of asafoetida
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 - 2 green chilli, sliced
- 2 medium-size ripe tomato
- 1-inch piece of ginger, peeled and chopped
Instructions
- 1
To boil the potatoes use either pressure cooker or microwave. Allow them to cool down a bit. Peel and roughly dice them into chunks. Set aside till required.
- 2
Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside.
- 3
Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- 4
Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 - 2 seconds.
- 5
Next, add the tomato paste and fry till oil separates from the masala.
- 6
Add spices, salt, and boiled potato. Stir to combine nicely.
- 7
Add approximately 2 cups of water and allow the curry to simmer over low heat till it thickens a bit. At this stage, gently mash the potatoes using the back of the ladle to thicken the curry.
- 8
Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely.
- 9
Serve Mathura Style Aloo Ki Sabzi with piping hot poori.