Mathura Aloo | Potato spiced curry from Mathura


  • Boiled & mashed potatoes – 500 gms
  • Cumin seeds – 1 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Garam masala – 1 tsp
  • Dry mango powder – 1 tsp
  • Green chillies (chopped) – 3 nos
  • Asafoetida – ½ tsp
  • Ghee – 3 tsp
  • Salt


  1. Heat ghee in a wok. When hot, temper with cumin seeds, asafoetida and chopped green chillies. Sauté.
  2. Add the spice powders to the wok and fry. Add little water to ensure the powders aren’t burnt.
  3. Add the boiled and crumbled potatoes and coat the masala over it.
  4. Add salt.
  5. Pour water to immerse the potatoes and boil till gravy thickens.
  6. If you think it requires more water, please feel free to add.
  7. Check for salt.
  8. Once it thickens, switch off stove and garnish with ghee and coriander leaves.
  9. Serve with rotis, kachoris, luchis, puris, rice.
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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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