- ▢ 2 – 3 medium size potato
- ▢ 4 tablespoon mustard oil
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon fenugreek seeds (methi dana)
- ▢ a pinch of asafoetida
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon coriander powder (dhaniya powder)
- ▢ Salt to taste
- ▢ 1 teaspoon kasuri methi (dry fenugreek leaves)
- ▢ 1 – 2 green chilli, sliced
Ingredients Grind into Paste:
- ▢ 2 medium-size ripe tomato
- ▢ 1-inch piece of ginger, peeled and chopped
- 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.
- Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside.
Prepare Aloo Curry:
- Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 – 2 seconds.
- Next, add the tomato paste and fry till oil separates from the masala.
- Add spices, salt, and boiled potato. Stir to combine nicely.
- 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.
- Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely.
- Serve Mathura Style Aloo Ki Sabzi with piping hot poori.