Name: Matthe ke aaloo recipe by Nandini Rathore at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Buttermilk or curd 1/2ltr; Deshi ghee 1tbsp; Medium sized Boiled potatoes 5-6; Red chilly powder 2tsps; Turmeric powder 2tsps; Cumin seeds 2 tsps; Asafoetida powder 2tsps; 2 Green chillies chopped; Red chillies 2; Mint leaves 8-10; Salt to taste

ABOUT Matthe ke aaloo RECIPE

Uttar Pradesh has a rich and diverse cuisine ranging from traditional to the modern. The culinary narrative of Uttar Pradesh reflects the diversity of its cultural landscape. This recipe of matthe ke aloo is native to the interiors of western UP. Its a compulsory dish of any summer marriage party. Made with buttermilk so it works as a coolant for body .

Ingredients Serving: 6

Buttermilk or curd 1/2ltr
Deshi ghee 1tbsp
Medium sized Boiled potatoes 5-6
Red chilly powder 2tsps
Turmeric powder 2tsps
Cumin seeds 2 tsps
Asafoetida powder 2tsps
2 Green chillies chopped
Red chillies 2
Mint leaves 8-10
Salt to taste

Instructions

Start with blending the curd,red chilly powder, turmeric powder.
Use electric blender to mix properly.
In a separate pan crush boiled potatoes with hands and keep aside.
Heat ghee in a pan and fry cumin seeds,red chillies and asafoetida powder.
Add already crushed potatoes to it and coat them with the ghee and cumin tadka.
Add buttermilk /curd mixture to the pan and keep stiring.
Stiring the mixture is unavoidable so this step should be most importantly done otherwise the mixture will become curdy.
After the first boil,keep the heat sim and let it boil for 15minutes.
Garnish with chopped green chillies and mint leaves .
Serve hot with chapatis or rice.

Similar Recipes