A dish that feels like tradition and tastes just like the festive season. Following closely in the footsteps of the arbi ki sabji recipe that I recently shared with you guys is this Mathura Style Aloo Ki Sabzi. Just what you need this festive season or even on a regular weekend when you need some comfort food for the soul. This potato curry is best served with piping hot pooris and delicious seasonal raita of choice on the side. Hence, this dish is also known as aloo curry for poori.
Mathura is a holy city in India which is of immense historical/religious importance. It is a town of great color, culture, and cuisine. The spiritual significance of this place also means another thing – the cuisine here is entirely vegetarian and mostly done without onion/garlic like this simple aloo tamatar sabzi.
The cuisine of Mathura and the areas around are mostly rich in dairy, fiber in the form of fresh vegetables, and carbs. All these elements in a dish are great to provide one with energy and keep you fulfilled for a longer time, which is essential while following a sattvic diet. During the festive season in India and on other Hindu religious celebrations, most of us look to follow traditional Indian meal menu and go with wholesome no-onion/garlic dishes. Hence, this Mathura style dubki wale aloo is just perfect for the purpose. It’s so good in taste, wholesome, fulfilling and super simple to prepare.
The spicy, soupy vegan potato curry along with poori does a fantastic job at satisfying your festive cravings. Choose firm ripe tomatoes and the quality spices to give you the best of local flavors and warmth in this aloo ki sabzi. I love to tuck into this bit of yumminess on a beautiful winter morning for an indulgent breakfast and be thankful for all that we have – family, friends, and good food.
After all, that’s what good food does, it hits the right notes and leaves you feeling completely content.
All of us know potatoes are delicious in every form. There’s just no way a potato recipe can taste bad if you make it the right way. Similarly, this aloo ki sabzi is also bae and would soon become one of your favorite potato recipes. There’s something so pure about making an entire meal of aloo sabzi poori – the aroma of the spices spluttering in the hot ghee, the tangy gravy being stirred in a kadhai, the hot puris puffing up and settling nicely in your plate just as it’s served. A treat for the culinary senses.
How To Make Aloo Ki Sabzi in Pressure Cooker:
If you are looking for a curry in a hurry, then this potato curry recipe is the best. To make it in a pressure cooker no need to boil the potatoes separately. Peel and dice the potatoes. Next, prepare the curry as suggested in the recipe below, add potatoes and approximately two cups of water. Cook the potato curry over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker. Next, open the lid and gently mash the potatoes using the back of the ladle. Sprinkle dried fenugreek leaves (kasuri methi), green chili and plentiful of chopped fresh coriander. The scrumptious potato curry is ready to serve.
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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.
- 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
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.
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.
Recipe Video
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