Trending Mathey Wale Aloo | Etawah Famous | no Onion No Garlic | Indian Comfort food #recipe #lunch
Join this channel to get access to the perks: / @cookwithdillifoodies Recipe details 👉 Mathe wale aaloo Serves- 5-6 Ingredients 1. Potatoes 4 large (boiled) 2. Buttermilk 1 ltr 3. Ginger 2 inch (finely chopped) 4. Green chilli 2 (finely chopped) 5. Cumin seeds 1 tsp 6. Mustard seeds 1 tsp 7. Pinch of heeng 8. Dried red chilli 2-3 9. Salt to taste 10. Black salt 1/2 tsp 11. Kashmiri red chilli powder 1 tsp 12. Haldi/Turmeric powder 1 tsp 13. Roasted cumin powder 1/2 tsp 14. Coriander powder 1 tbsp 15. Water 1 and 1/2 cup 16. Desi ghee/ any neutral oil 3-4 tbsp 17. Fresh coriander (finely chopped) Method 1. In a small bowl mix Kashmiri red chilli, turmeric powder, roasted cumin powder and coriander powder with 3-4 tbsp of water and keep aside. 2. Now in a wok or heavy bottomed pan add desi ghee. 3. Once the ghee is hot enough add the cumin and mustard seeds followed by heeng and dried red chilli. 4. Let it splutter and then add finely chopped ginger and green chilli. 5. Let it cook for a min on low flame and then add the spices dissolved in water. Mix well and cook on low flame only for 2 mins until the spices start releasing the oil. 6. In the meanwhile take the remaining water in a bowl ( preferable boiled water) and then break the boiled potatoes with your hands in the bowl of water. 7. Transfer this potatoes mix to the spices and mix well. Cook for 2-3 mins on low flame and then switch off the flame. 8. Now pour the buttermilk slowly over the potatoes with constant stirring. ( switching off the flame prevents the buttermilk from getting curdled). 9. Now switch on the flame back and cook this mix on low to medium flame for 10-12 mins until the buttermilk is cooked thoroughly and you the oil is released on top. ( do not forget to stir) 10. Once done add black salt and other salt to taste. Mix well again and top with chopped coriander leaves. 11. Serve hot with puri or paratha.
