New Update
| Main ingredients | Buttermilk, Potatoes, Mustard oil, Cumin seeds, Asafoetida, Ginger, Green chillies, Kashmiri red chilli powder, Turmeric powder, Coriander powder, Fresh coriander leaves, Dried fenugreek leaves |
| Cuisine | Uttar Pradesh |
| Coarse | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups buttermilk (mattha)
- 3 medium potatoes (aloo), boiled and peeled
- 3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 1 inch ginger, finely chopped
- 2-3 green chillies, chopped
- 1½ teaspoons Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon coriander powder
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
- ½ tablespoon dried fenugreek leaves (kasuri methi)
- Fresh coriander sprig for garnish
- Pooris for serving
Method
- Mash boiled potatoes and set aside.
- Heat mustard oil in a kadai till it begins to smoke. Add cumin seeds and once they start to change the colour, add asafoetida and mix well.
- Add ginger and green chillies, mix and sauté for 1 minute. Add potatoes, mix and sauté on medium heat for 4-5 minutes.
- Add Kashmiri red chilli powder, turmeric powder and coriander powder and mix well.
- Add buttermilk and mix well. Add salt, mix and cook on medium heat for 6-8 minutes.
- Add coriander leaves and dried fenugreek leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with pooris.
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