Published: | Modified: by Hina Gujral
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Aloo Ki Sabzi is a traditional Indian potato curry cooked without onion or garlic. It is a gluten-free, vegan Indian curry. Be sure to watch the video!
PinMathura Style Aloo Ki Sabzi
Mathura (Uttar Pradesh) is a holy city in India with immense historical/religious importance. It is a town of great color, culture, and cuisine. The spiritual significance of this place also impacts the cuisine of the region.
The cuisine of Mathura is mainly sattvic, rich in dairy, and mainly around fresh produce.
This aloo ki sabzi provides energy and keeps you fulfilled for a longer time, which is essential while following a sattvic diet.
A dish that feels like tradition and tastes just like the festive season. Following closely in the footsteps of my arbi ki sabji recipe.
PinDuring the festive season in India, most of us follow a traditional Indian meal menu and go with wholesome no-onion/garlic dishes.
Hence, this Mathura style dubki wale aloo is just perfect for the purpose.
More Reasons to LOVE Indian Potato Curry
- vegan and vegetarian
- gluten-free and nut free
- easy to cook and store
- requires minimal ingredients
- wholesome, fulfilling, and delicious
All of us know potatoes are delicious in every form. This aloo ki sabzi is also bae and will soon become one of your favorite potato recipes.
Watch Aloo Sabzi Video
My Tried & True Tips
Choose firm ripe tomatoes and quality spices to give you the best local flavors and warmth in this aloo ki sabzi.
For an authentic flavor, use either mustard oil or ghee to cook this potato curry.
The key flavoring ingredients of this potato curry are – asafoetida, fenugreek, and ginger.
The Mathura style aloo sabzi has a rustic, thick, and luscious texture. After adding the boiled potatoes, gently mash them in a curry to make them thick.
Pressure Cooker Aloo Sabzi
If you are looking for a curry in a hurry, then this potato curry recipe is the best. To make it in a pressure cooker or instant pot, no need to boil the potatoes separately. You can get delicious instant pot-friendly North India-style Pumpkin Potato Curry recipe in my cookbook.
PinServing Suggestion
There’s something so pure about making an entire meal of aloo ki sabzi – the aroma of the spices spluttering in the hot ghee, the tangy gravy being stirred in a kadhai, the hot puris puffing up. A treat for the culinary senses.
The spicy, soupy vegan potato curry, along with poori or paratha, raita, homemade pickle, and masala tea does a fantastic job at satisfying your festive cravings.
I love to tuck into this bit of yumminess on a beautiful winter morning for indulgent Indian breakfast and be thankful for all we have – family, friends, and good food.
More Potato Recipes
Dahi Potato Curry
Masala Potato Fry
Pahadi Aloo Ke Gutke
Pahadi Style Aloo Curry
Bombay Potatoes (Masala Aloo)
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Aloo Ki Sabzi Recipe
Aloo Ki Sabzi is a delicious gluten-free, vegan potato curry. Best served with poori. Learn how to make Mathura style aloo curry in a few simple steps.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Boil Potatoes: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 155kcal
Author: Hina Gujral
Heavy Bottom Kadhai
Ingredients
- 2 – 3 medium size potato
- 4 tablespoon mustard oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon fenugreek seeds (methi dana)
- a pinch of asafoetida
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 – 2 green chilli, sliced
Ingredients Grind into Paste:
- 2 medium-size ripe tomato
- 1-inch piece of ginger, peeled and chopped
Instructions
Boil Potato
To boil the potatoes use either pressure cooker or microwave. Allow them to cool down a bit. Peel and roughly dice them into chunks. Set aside till required.
Make Paste:
Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside.
Prepare Aloo Curry:
Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 – 2 seconds.
Next, add the tomato paste and fry till oil separates from the masala.
Add spices, salt, and boiled potato. Stir to combine nicely.
Add approximately 2 cups of water and allow the curry to simmer over low heat till it thickens a bit. At this stage, gently mash the potatoes using the back of the ladle to thicken the curry.
Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely.
Serve Mathura Style Aloo Ki Sabzi with piping hot poori.
Recipe Notes:
- Choose firm ripe tomatoes to make curry.
- Use either mustard oil or gheefor cooking this potato curry.
- Adjust the number of green chilies and red chili according to taste.
- The Mathura style aloo sabzihas a rustic, thick, and luscious texture.To achieve that, after adding the boiled potatoes gently mash them in a curry to make it thick.
Nutrition
Calories: 155kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
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