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side close up shot of aloo ki sabzi in a kadhai
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5 from 4 votes

Aloo Ki Sabzi Recipe

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.
Prep Time20 mins
Cook Time20 mins
Boil Potatoes15 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 155kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai


  • 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


Boil Potato

  • 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. 

Make Paste:

  • 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.


Calories: 155kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg