Mathura wali aloo ki sabji

Mathura wali aloo ki sabji is a delicious homemade recipe which is not too much spicy and served with poori and kachori. Spice label is decide as per as your choice.

MATHURA WALI  ALOO KI SABJI

Recipe card for mathura wali aloo ki sabji recipe:

MATHURA WALI  ALOO KI SABJI PREP TIME:10 MINUTES        COOK TIME:15 MINUTES                 TOTAL TIME:25 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS Preparation 2 tablespoon Oil 1 tsp cumin seeds 1/4 tsp asofoetida 4 to 5 potatoes 1-1.5 cup water 0.5 teaspoon salt 2 medium size tomato- grated  2 medium size onion- grated 2 Green Chilli 1 pinch of ginger- grated Salt (acc. To taste) Spices 2 whole red chilli 1 tsp cumin seeds 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp Kashmiri red chilli powder 1/2 tsp dry mango powder 1/2 to 3/4 tsp Garam Masala 1/8 tsp turmeric powder For garnishing Corainder leaves  INSTRUCTIONS: Preparation for base gravy     Boil 3-4 potatoes in 1-1.5 cup water at low to medium flame.Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.     Dry Roast the spices cumin seeds, fennel seeds, whole red chilli, black pepper, coriander seeds, kasuri methi, carom seeds.      Saute it for 1 minute.     Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.You can also roughly grind the spices.     Now, add turmeric powder, red chilli powder,  dry mango powder, ginger powder, to the crushed spice mix and mix well.     In a deep sauce pan,Heat up oil on low flame, add cumin seeds until it crackles and add asofoetida.     Add grated onion and saute it for few minutes.     Add whole red chilli and grated ginger and saute it for few minutes until the raw smell goes away.     Add grated tomoto  and mix well.     Add salt and crushed spice mix and mix well.     Saute well till the oil starts to release from masala.     Add mashed potatoes and stir well.     Add water and continue to stir and mix very well. You can always add less or more water depending on how thick or thin you want the gravy.      Cook for 5-7 minutes on high flame.     Switch off the flame and garnish with coriander leaves     Serve aloo ki sabji with pooris or kachodis.

How to make  mathura wali aloo ki sabji with step by step photo

Preparation for base gravy

1. Boil 3-4 potatoes in 1-1.5 cup water at low to medium flame.Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.

2. Dry Roast the spices cumin seeds, fennel seeds and coriander seeds. 
 

 3. Saute it for 1 minute.

   

4. Let it cool down and roughly crushed the whole spices in mortar pestle and keep it aside.you can also roughly grind the spices.

5. Now, add turmeric powder,, red chilli powder,  dry mango powder, ginger powder, to the crushed spice mix and mix well.

6. In a deep sauce pan,Heat up oil on low flame, add cumin seeds until it crackles and add asofoetida.

7. Add grated onion and saute it for few minutes.

 

8. Add whole red chilli and grated ginger and saute it for few minutes until the raw smell goes away.

 

9. Add grated tomoto  and mix well.

10. Add salt and crushed spice mix and mix well.

    

11. Saute well till the oil starts to release from masala.

12. Add mashed potatoes and stir well.

13. Add 2 cups water to the masala.

14. Cook for 5-7 minutes on high flame.

15. Add chopped coriander leaves and add garam masala and mix well.

16. Serve aloo ki sabji with pooris or kachodis.