aloo mangodi

Aloo Mangodi Recipe | Aloo mangodi ki sabji

Aloo mangodi recipe with step by step pictures

What is aloo mangodi?

Aloo mangodi is a spicy and tangy Rajasthani curry prepared using potatoes and mangodi. Mangodi is basically a dry snack prepared with soaked and ground yellow or green moong dal. Mangodi is easily available at the grocery stores and since it is made of dal it is a healthy ingredient. Whenever you are short of fresh vegetables or bored of regular aloo tamatar ki sabji, take a break and make aloo mangodi ki sabji. It can be served with simple chapatis. Do try this recipe as it is

  • No onion garlic recipe
  • Rajasthani recipe

Let’s talk about the ingredients for aloo mangodi

Aloo mangodi calls for potatoes and mangodi. Mangodi can easily be prepared at home. It is a common thing in Rajasthan to prepare mangodi during winters and stock up for the whole year. Readymade mangodi is also easily available at the stores or even online.

Since no onion or garlic is used to make aloo mangodi, tomato-based gravy is prepared. Yogurt is added to give it some texture. The dish is flavored with some basic spices and ingredients such as red chili powder, coriander powder, ginger, green chilies etc.

I have used homemade tomato puree as it gives a smooth texture and gorgeous color to the gravy.aloo mangodi

Aloo Mangodi Recipe

Ingredients for Aloo Mangodi

  • 2 medium size potatoes cut in cubes
  • 1 tsp cumin seeds (jeera)
  • 1/2 cup mangodi
  • 1 tsp + 2 tbsp oil
  • 2 tsp coriander powder
  • 1 & ½ tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 cup tomato puree or 3 medium tomatoes, pureed/grated
  • 1/2 cup yogurt (dahi)
  • Salt to taste
  • 1/2 inch ginger grated
  • 1 green chili, chopped
  • Juice of 1/2 lemon
  • 1 tsp garam masala powder
  • A handful of chopped coriander for garnishing

How to make Aloo Mangodi

  1. Heat 1 tsp oil and add ½ cup mangodi
  2. Roast on low flame till aromatic and golden brown. Remove and keep aside
  3. Heat 2 tbsp oil. Add 1 tsp cumin seeds and let it crackle
  4. Add powdered spices i.e. 1 & ½ tsp red chili powder, 2 tsp coriander powder,½ tsp turmeric powder and salt to taste
  5. Cook for 30 seconds
  6. Add 1 cup tomato puree. I have used homemade tomato puree which I prepare in bulk and freeze using ice cream trays. They come so handily as and when required
  7. Cook till oil oozes
  8. Add ½ cup yogurt. Always add yogurt at a low flame. Ensure that the yogurt is well whisked. This would avoid its curdling
  9. Stir continuously otherwise yogurt might curdle. Cook for 3-4 minutes
  10. Add ½ inch grated ginger, 1 chopped green chili and 1 tsp garam masala powder and cook for 1 minute
  11. Now add 2 cups water
  12. Add roasted mangodi
  13. Pressure cook till 1 whistle
  14. Let pressure release. Open cooker. Mangodi should be almost cooked
  15. Add chopped potatoes. If potatoes are added along with mangodi, either they get overcooked or mangodi remains undercooked. Therefore potatoes are added at a later stage
  16. Pressure cook for another whistle
  17. When the pressure releases, then check mangodi and potatoes. Both should be properly cooked and none should be mushy
  18. Add lemon juice
  19. Garnish with coriander
  20. Bon appétit: Serve aloo mangodi with hot chapati along with boondi raitaaloo mangodi


  • You can add whole dry red chilies.
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