Easy & Refreshing ‘Matha Aloo’ Recipe – News18
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A favourite in many North Indian households, this curd potato curry is made with minimal spices and pairs beautifully with puri, roti, paratha or rice
There’s no limit to how creatively you can cook potatoes, and Matha Wale Aloo is a perfect example. (News18 Hindi)
If you’re bored of eating the same old vegetables at home, this recipe is sure to bring a refreshing change. Potatoes are a staple in almost every household, but eating them the same few ways can get monotonous. However, there’s no limit to how creatively you can cook potatoes, and Matha Wale Aloo, also known as Dahi ke Aloo ki Sabzi, is a great example of that.
Once you try this easy and flavourful dish, you’ll likely find yourself making it every week!
A favourite in many North Indian households, this curd potato curry is made with minimal spices and pairs beautifully with puri, roti, paratha or rice. During the summer months, it not only helps cool the body but also offers great health benefits of curd. Here’s how to make it:
Ingredients
- ½ kg buttermilk (sour curd)
- 6 to 7 boiled potatoes (lightly mashed)
- ¼ tsp cumin seeds
- Salt to taste
- A pinch of grated ginger
- 2 to 4 green chillies (finely chopped)
- 1 tsp fresh coriander (finely chopped)
- 2 tsp ghee or mustard oil
- A pinch of asafoetida (hing)
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp coriander powder
Method
- Peel and lightly mash the boiled potatoes by hand. Avoid making a fine paste—keep the texture slightly coarse.
- Heat ghee or mustard oil in a pan. Add cumin seeds and let them crackle.
- Add asafoetida, grated ginger, turmeric, red chilli powder, and green chillies. Saute for a few seconds.
- Add the mashed potatoes and mix them well with the spices.
- Slowly pour in the buttermilk while stirring continuously on a very low flame to prevent it from curdling. Keep stirring until the mixture begins to boil.
- Once it boils, add one cup of hot water and allow it to simmer on medium heat for 10–12 minutes. This helps develop both the flavour and consistency.
- Add salt to taste and let it simmer briefly. Avoid overcooking as it may turn too thick.
- Turn off the heat and garnish with fresh coriander leaves. The aroma and taste are truly delightful.
Additional Tips
- Always stir continuously while adding curd or buttermilk to avoid curdling.
- If the gravy thickens too much, add a little hot water to adjust the consistency.
- Sprinkling some roasted cumin powder on top enhances the flavour.
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