- Roughly mash the boiled potatoes with your hands. Using mortar and pestle, course ground whole spices – green cardamon, black cardamon, cumin seeds, cinnamon stick, cloves, black peppercorns. Remove and keep it aside. In the same mortar and pestle, course ground fresh cilantro, mint,green chili and ginger. Add course ground whole spices and fresh herbs to the mashed potatoes. Toss the potatoes to coat evenly with the spice and herb mixture. INSTANT POT MATHURA KE DUBKI WALE ALOO: Turn ON saute mode Add the potato mixture, all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste. Add 3 cups of water, mix well. Cover and bring the mixture to a boil. Once the mixture comes to a boil, remove the lid, and let it simmer for around 15-20 minutes or until the sauce thickens to a desired consistency. Turn OFF the saute mode. Prepare the tempering. On a stove top, in a small sauce pan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili and asafoetida. Cook for 30 seconds Turn OFF the heat. Pour this tempering over the Aloo curry. Add some fresh coriander and serve.
Mathura ke dubki Wale aloo
#myrecipe
By Chandana Guptha
Jan, 30th
572
Servings
4 persons
Cook Time
25 minutes
Ingredients
16
- 18
Ingredients
- Potato
- Green chillies
- Ginger
- Corinader
- Mint
- Water
- Cinnamon
- Cardamom
- Cloves
- Black pepper
- Cumin
- Corinader powder
- Turmeric powder
- Red chilli powder
- Amchur powder
- Salt
- Hing
- Dried red chillies
