Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Ingredients
- Potatoes (Boiled) - 4 medium size
- Butter Milk - 2 cups
- Red Chili Powder - 1 1/2 tsp
- Coriander Powder - 2 tsp
- Cumin Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Cumin seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Dry Whole Red Chilies - 2-3
- Green Chilies (chopped) - 2-3
- Curry Leaves - 5-6
- Ginger/Garlic Paste - 1 tsp
- Salt - 1 1/2 tsp
- Oil - 4 tbs
- Cilantro Chopped - Handful
- Warm Water - 2 cups
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
Instructions
- In a medium size bowl add warm water, peel and mash the boiled potatoes lightly, keep it chunky, set aside.
PRO TIP: Make sure potatoes are not smashed completely.
- In a small bowl, add powdered spices and mix it with 2-3 tsp of water, set aside.
PRO TIP: Making a spice slurry helps to avoid burning when added in the oil.
- In a medium size pot over medium heat, add oil.
PRO TIP: Ghee or Mustard oil can be used as well.
- Add cumin seeds and mustard seeds and let them splutter.
- Add dry red chilies and curry leaves, sauté for a min.
- Add ginger/garlic paste and green chilies, sauté till the rawness of ginger/garlic paste is gone.
- Add spice slurry and sauté till oil comes on top.
- Add soaked potatoes, mix it well.
- Pour in the buttermilk (mathey) and stir continuously to prevent curdling.
PRO TIP: To avoid curdling turn-off the stove before pouring buttermilk into the pot.
- Let the mixture come to a gentle boil.
- Add salt and cover, let it simmer on low heat for 4-5 minutes, stirring occasionally.
- Turn off the stove and garnish with fresh chopped cilantro.
- Enjoy Mathey Aloo with Puri, white rice or naan.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
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