Mathura Aloo

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Mathura Aloo

About Mathura Aloo

Table of Contents

Spicy and flavourful this potato preparation can be served with kachoris or puris

  • Potatoes, boiled, peeled and crushed 2
  • Ghee 2 tbsps
  • Cumin seeds ¾ tsp
  • Carom seeds (ajwain) ½ tsp
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  • Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
  • Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
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Ingredients

  • Potatoes, boiled, peeled and crushed 2
  • Ghee 2 tbsps
  • Cumin seeds ¾ tsp
  • Carom seeds (ajwain) ½ tsp
  • Asafoetida 2 pinches
  • Green chillies, chopped 2
  • Ginger, grated 1 inch
  • Turmeric powder ½ tsp
  • Fenugreek seeds (methi dana) paste ½ tsp
  • Gram flour (besan) 1 tbsp
  • Medium tomato, chopped 1
  • Red chilli powder 1 tsp
  • Dried mango powder (amchur) ¼ tsp
  • Salt to taste
  • Garam masala powder 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp

How to Make Mathura Aloo (Stepwise Photos)

Method

  1. Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
  2. Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
  3. Add tomato, red chilli powder, dried mango powder, salt and a little water. Mix well and cook.
  4. Add crushed boiled potatoes, garam masala powder and coriander leaves and mix well. Cook for 2-3 minutes.
  5. Serve hot with kachori.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:20 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Main Course

Cuisine: Uttar Pradesh

Key Ingredients:

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