Monday, 18 May 2015

Mathura ke dubki wale aloo|Potato curry|How to make Mathura aloo

These Mathura ke dubki waale aloo/Potato curry might look a simple conventional dish but actually it is a family recipe....One of those recipes where amount of each ingredient is never fixed.Its always a bit of this and a bit of that.




As my grandfather hailed from Mathura,we often tasted these aloo with Bedmi kachori whenever we visited there.I always used to wonder what makes these aloo so flavourful.That was when my grandmother gave me this recipe.


Addition of bengal gram flour roasted in clarified butter is the secret ingredient which contributes the most to the taste of this rustic dish.



Preparation time:20 to 25 minutes
Cooking time:20 minutes
Serves:4

Ingredients:
  1. 4 to 5 medium sized potaoes(boiled)
  2. 4 tbsp clarified butter(pure ghee)
  3. 2 green chillies finely chopped
  4. 1 tsp cumin seeds
  5. 1 tsp carrom seeds
  6. 1 tsp asoefetida
  7. 1 tsp fenugreek seed paste(soaked overnight and grinded into paste)
  8. 4 tbsp roasted gram flour in 1 tbsp clarified butter(pure ghee)
  9. 2 medium sized tomatoes finely chopped
  10. 2 tsp turmeric powder
  11. 2 to 3 tsp kashmiri chilli powder
  12. 2 tsp garam masala
  13. 1 tsp dry mango powder
  14. 2 cups water
  15. Salt as per taste
  16. 1/2 cup chopped coriander leaves or chilli flakes for garnish
RECIPE:
  1. Take a heavy bottom pan.Add clarified butter to it.Let it heat on medium heat.
  2. Add cumin seeds and carrom seeds to the pan.Let them splutter.Add asoefetida followed by fenugreek paste.Let this cook on medium flame for 2 to 3 minutes.
  3. Add chopped tomatoes, turmeric powder and kashmiri chilli powder to the pan.Now add water and stir well.Add salt to the curry and let it cook for 2 minutes on medium flame.
  4. Mash the boiled potatoes with hands and add to the pan.Donot chop.Add garam masala and dry mango powder to the curry.Let this cook on low flame for 15 minutes till curry thickens.
  5. Take it off heat and garnish with coriander leaves .Serve hot or cold with Indian flatbraeds like poori or kachori.



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