Potato dishes are a staple in almost every Indian household, but have you ever tried the unique flavors of Mathe Wale Aloo? The best part about this comforting dish is that it completely avoids the use of onions, garlic, or tomatoes, making it a perfect choice for those who prefer sattvic meals. Renowned chef Kunal Kapoor has shared a simple and quick recipe so you can easily whip up this traditional dish in your own kitchen.
Ingredients Required for Mathe Wale Aloo
To make this recipe, you will need 1.5 cups of curd, 1.5 cups of water, 4 tablespoons of mustard oil, a pinch of asafoetida, 2 to 3 dried red chilies, 1 tablespoon of ginger, 2 green chilies, 1 teaspoon of cumin seeds, three-quarters of a teaspoon of turmeric powder, 2 teaspoons of red chili powder, 1 tablespoon of coriander powder, three-quarters of a teaspoon of black pepper powder, salt to taste, 1 teaspoon of black salt, 6 boiled potatoes, a large pinch of fenugreek leaves (kasuri methi), and a handful of fresh coriander leaves.
Step-by-Step Cooking Instructions
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First Step: Begin the preparation by boiling the potatoes thoroughly in a pressure cooker. Once boiled, peel them and cut them into large chunks. Next, take 1.5 cups of curd in a large mixing bowl and whisk it smoothly. Pour 1.5 cups of water into the whisked curd to create a thin buttermilk mixture, ensuring there are no lumps left. You can also mix crushed ginger into this buttermilk for an extra burst of flavor.
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Second Step: Turn on the stove, place a kadhai or pan on it, and add 4 tablespoons of mustard oil. Allow the oil to heat up properly, then add dried red chilies, crushed ginger, finely chopped green chilies, and cumin seeds, letting them splutter. Once they begin to crackle, add turmeric powder, red chili powder, coriander powder, black pepper powder, and salt according to your taste, stirring everything well.
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Third Step: Pour the prepared buttermilk into the pan and stir continuously over medium heat. Continuous stirring is essential to prevent the curd from curdling or forming lumps. When the buttermilk mixture starts to boil, add the cubed potatoes into it. You can also mash a few potato chunks to add thickness to the gravy.
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Fourth Step: Once the potatoes are well incorporated into the gravy, add a pinch of asafoetida, a dash of kasuri methi, and a handful of freshly chopped coriander leaves, mixing everything nicely. Your flavorful Mathe Wale Aloo are now ready to be served piping hot alongside steamed rice. If you are in the mood for something different, you can also check out how to make restaurant-style mushroom tikka masala at home.
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For a cozy evening snack, you might also want to try preparing a warm bowl of garlic sweet corn soup which is quick and comforting.
