Monday, July 27, 2015


This Mathura aloo ki sabzi is usually you served with a lentil stuffed, deep fried pastry, khasta kachori. The kachoris are slightly bruised on the top and allowed to dunk in the soupy textured aloo ki sabzi. It can be served with puris anche.


 - 3 Aloo, large, boiled and peeled
 - 2 -3 Green chilies
 - 1 Ginger
 - 1/4 tsp Turmeric powder
 - 3/4 tsp Amchur powder
 - 1/4 cup, chopped fine along with stalks Coriander leaves
Salt to taste

Grind to a fine powder

- 4-5 Cloves (do not skimp on cloves)
 -1 Green cardamom
  -1Black cardamom
 - 1/2 tbsp Coriander seeds
- 1/2 tsp Cumin seeds
 - 1/2 tsp Black pepper corns
 - 1/2 Cinnamon stick

For tempering

- 1/2 tbsp Oil
 - 1/2 tsp Cumin seeds
 - 1 Dry red chilies , tear into two pieces
 - 1 Bay leaf
 - 1/4 tsp Asafoetida


Roughly crush the boiled potatoes with your hand. Set aside.
Grind the spices listed above to a fine powder. Set aside.
Coarsely crush ginger and green chilies in a mortar pestle. Set aside.
Heat oil in a heavy bottomed vessel till hot. Reduce flame to medium, add cumin seeds and allow to splutter. Add red chilies, bay leaf and asafoetida and saute for a few secs.
Next add the green chilies-ginger paste and turmeric powder and mix. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water longer available That the potatoes are Immersed in it. Remember its a liquidy curry.
Add salt and three fourth of the coriander leaves (along with stalks) and mix. Bring to a boil, reduce flame to medium low, place lid and cook for 45 mts. Keep stirring once in a while I know That the curry does not stick or burn at the bottom. If required, add blackberries water for a liquidy consistency During the cooking process.
Add garam masala powder and amchur powder and mix well.
Turn off flame and remove to a serving dish. Garnish with chopped coriander and place lid and allow to rest for a few mts before serving.
Serve warm with khasta kachori or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.

Add more water if required for a liquid-y consistency.
Add 3 to 4 tbsps of the mashed potato mixture to the simmering potato curry.

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