Another delicious recipe from Uttar Pradesh is none other than Mathura Aloo. Famously paired with freshly fried poories or kachoris, they make the perfect weekend breakfast. The recipe is incredibly simple. This dish can come together in a pinch and is ideal as an add on in case of surprise visitors!!
The flavours in this curry come entirely from the combination of dry spices. There is nothing to thicken the curry but you will love that you can dunk a chappati, paratha, or poori in it and get a really tasty bite!! Indeed that is exactly how this curry is meant to be enjoyed.
2 large potatoes, cubed
1 tsp zeera (cumin seeds)
1/4 tsp hing (asafoetida)
Salt to taste
1/2 tsp saunth (dry ginger powder)
1 tsp amchur (dry mango powder)
1/2 tsp haldi (turmeric powder)
1/2 tsp lal mirch (red chili powder)
1 green chili, chopped
1 whole red chili, dry
Cilantro, to garnish
1 tbsp oil
- Heat oil in a pan. Add the hing, and then the cumin seeds and the dried whole red chili.
- Reduce heat, add the cubed potatoes. Stir well to coat all the potato pieces with oil.
- Cover the pan and cook for 2-3 minutes.
- Remove the lid, add the turmeric powder, chili powder, ginger powder, dried mango powder.
- Give a good stir, pour in about 21/2 cups of water. Cook until the potatoes are soft and you have a thinnish gravy.
- Garnish with the green chili and cilantro.
- Enjoy hot with phulkas, pooris, or parathas (Indian Flatbread)
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