Aloo Ki Sabzi is a traditional Indian style potato curry without onion or garlic. It is a flavorsome, gluten-free, vegan Indian curry. This potato curry is best served with piping hot poori and delicious raita of choice on the side.
Mathura Style Aloo Ki Sabzi
Mathura (Uttar Pradesh) is a holy city in India that is of immense historical/religious importance. It is a town of great color, culture, and cuisine.
The spiritual significance of this place also impacts the cuisine of the region.
The cuisine of Mathura is mainly sattvic, rich in dairy, and mainly revolves around fresh produce.
This aloo ki sabzi provides energy and keeps you fulfilled for a longer time, which is essential while following a sattvic diet.
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.
Hence, this Mathura style dubki wale aloo is just perfect for the purpose.
Reasons to LOVE Indian Potato Curry
vegan and vegetarian
gluten free and nut free
easy to cook and store
requires minimal ingredients
wholesome, fulfilling and delicious
All of us know potatoes are delicious in every form. This aloo ki sabzi is also bae and would soon become one of your favorite potato recipes.
My Tried & True Tips
Choose firm ripe tomatoes and the quality spices to give you the best of local flavors and warmth in this aloo ki sabzi.
For an authentic flavor, use either mustard oil or ghee for cooking this potato curry.
The key flavoring ingredients of this potato curry are – asafoetida, fenugreek, and ginger.
The Mathura style aloo sabzi has a rustic, thick, and luscious texture. To achieve that, after adding the boiled potatoes gently mash them in a curry to make it thick.
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 or instant pot, 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 or 10 minutes.
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.
Watch Step-By-Step Aloo Ki Sabzi Recipe Video:
There’s something so pure about making an entire meal of aloo ki sabzi – the aroma of the spices spluttering in the hot ghee, the tangy gravy being stirred in a kadhai, the hot puris puffing up. A treat for the culinary senses.
I love to tuck into this bit of yumminess on a beautiful winter morning for indulgent Indian breakfast and be thankful for all that we have – family, friends, and good food.
More Potato Recipes For You:
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Aloo Ki Sabzi Recipe
- Heavy Bottom Kadhai
- 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
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.
- Choose firm ripe tomatoes to make curry.
- Use either mustard oil or ghee for cooking this potato curry.
- Adjust the number of green chilies and red chili according to taste.
- The Mathura style aloo sabzi has a rustic, thick, and luscious texture. To achieve that, after adding the boiled potatoes gently mash them in a curry to make it thick.