A scrumptious potato curry, spicy as well as tangy, boosting with flavors, prepared with minimal ingredients and so much ease, from the streets of Mathura which is a town in the state of Uttar Pradesh is Mathura ke Dubki wale Aloo. It is served with khasta kachori but tastes lip smacking even with the regular pooris. Once you try it, it shall be your favorite potato curry ever. It has something to it, in spite of being so easy and simple to prepare, it has the taste that lingers on and leaves you craving for more and more.
This is what makes this preparation different from the other potato curries. The ingredients!
Boiled Potatoes: It is a potato curry and uses boiled potatoes, which are mashed. Take care to mash them to big chunks. Do not mash too much.
Spinach Paste: To give a dark color to the dish spinach is used. It is not one of the main ingredients, just a helping one. A handful of spinach leaves is all that is needed. These along with few whole spices are ground to make a paste, which gives the curry its look, its feel!
Oil: Mustard oil, yes the use of mustard oil instead of regular oil makes a lot of difference. It adds a sharpness which is so appropriate for the curry.
Water and time: In this recipe, these two play a more important role, as compared to other potato curries or any curry for that matter.
Serve this curry with khasta kachori or poori of your choice.
1.This recipe serves 4-5 persons.
2.In a grinding jar add in a handful of spinach leaves, 1 green chilli, 5 cloves (laung), 10 black pepper corns (sabut kali mirch), 1 black cardamom (badi elaichi), 3 green cardamoms (choti elaichi), 1 tsp fennel seeds (saunf) and ½ tsp fenugreek seeds (dana methi).
3.Grind to make a paste. Keep aside for now.
4.Heat 1 tbsp mustard oil till smoking point. Let it cool down.
Tips:Traditionally this recipe is prepared in an iron kadhai.
5.Add 1 tsp cumin seeds (jeera) and let it splutter.
6.Next goes in a pinch of asafetida (heeng) dissolved in water. Adding heeng like so increases its flavor.
7.Next goes in the powder spices i.e. ½ tsp Kashmiri red chili powder, 2 tsp dry mango (amchur) powder, ¼ turmeric powder (haldi). Cook on low flame for 1 minute.
8.Next goes in 5 boiled and mashed potatoes.
9.Add the spinach paste.
10.Next goes in 3 cups of water. Simmer for 15 minutes.
11.Add ½ tbsp all purpose flour (maida) dissolved in 3 tbsp oil.
12.Add in salt to taste.
13.Next goes in chopped coriander leaves.
14.Simmer, simmer and simmer for 45-60 minutes. Check and adjust the seasoning and consistency.
15.Prepare the tempering. Heat 1 tbsp of mustard oil till hot. Let it cool down. Add 2 broken red chilies and let the same puff up.
16.Next add ½ tsp Kashmiri red chili powder.
17.Pour the tempering on the prepared curry.
18.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 75 minutes
TOTAL TIME 1 hour 25 minutes
To make the paste:
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