Madhu Savara's Kitchen Logo
Mattha ke Aloo Recipe | Etawah-Style Uttar Pradesh Curry
Mattha ke Aloo Recipe, Etawah-style Uttar Pradesh potato curry made with boiled potatoes and tangy mattha
Jump to Recipe

Author’s Note

Indian regional cooking has many dishes that remain closely connected with a particular place even though their preparation may differ from one home to another. Mattha ke Aloo is one such dish from Uttar Pradesh, particularly associated with Etawah and nearby areas.

It is worth documenting because it represents a simpler side of Uttar Pradesh cuisine, where familiar everyday ingredients form the identity of the dish. Regional versions naturally vary, so this recipe does not claim to be the only way of preparing Mattha ke Aloo. It follows the simple Etawah-style character of the dish while keeping the preparation suitable for a home kitchen.

— Madhu Savara
Author & Owner, MadhuSavara.com

Recipe Description

Mattha ke Aloo is a light and tangy potato curry prepared with boiled potatoes and mattha, the traditional Indian buttermilk obtained from curd.

Unlike a rich potato curry built around onion, tomato and heavy masalas, this preparation gets its character from the mild sourness of mattha and a simple tempering of jeera, hing, ginger and chillies. The potatoes soften slightly while cooking and give the thin mattha gravy just enough body.

The finished curry should be pleasantly tangy, lightly spiced and pourable rather than thick. Etawah Mattha ke Aloo pair particularly well with hot pooris, although they can also be served with roti or paratha.

Table of Contents

 

No.Section
1Author’s Note
2Recipe Description
3Recipe at a Glance
4Ingredients
5Nutritional Value
6Equipment Needed
7Step-by-Step Mattha ke Aloo Recipe
8Allergen Information
9Madhu Savara’s Tips
10Things to Avoid
11Frequently Asked Questions
12Try This Recipe
13Final Thoughts
14About Madhu Savara

Servings

4 serving

Preparation Time:

10 Minutes

Cooking Time:

20 Minutes

Calories

210

Ingredients

Ingredients

For Mattha ke Aloo

  • 500 g potatoes
  • 750 ml plain mattha
  • 1½ tablespoons ghee
  • 1 teaspoon jeera (cumin seeds)
  • 1 pinch hing (asafoetida)
  • 1 teaspoon finely grated ginger
  • 2 green chillies, slit or finely chopped
  • 1 dried red chilli
  • ½ teaspoon haldi (turmeric powder)
  • 1 teaspoon dhania powder (coriander powder)
  • ¼ teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoons fresh coriander, chopped
  • ½ cup warm water, only if required

Equipment Needed

Needed

  • Pressure cooker or saucepan for boiling potatoes
  • Heavy-bottomed kadai
  • Mixing bowl
  • Whisk
  • Ladle
  • Knife
  • Chopping board
  • Measuring cups and spoons

Nutrition Information

Nutritional Value

Approximate values per serving. Actual values will vary according to the potatoes, mattha and quantity of ghee used.

NutrientApprox. Amount
Calories210 kcal
Carbohydrates32 g
Protein6 g
Fat7 g
Fibre4 g
Sugars5 g

Step by Step Instructions

Step-by-Step Mattha ke Aloo Recipe

Step 1: Boil and Prepare the Potatoes

Wash the potatoes and boil them until tender. Allow them to cool enough to handle and remove the skins.

Break the potatoes roughly into medium-sized pieces. A few smaller pieces are perfectly fine and will help give the gravy some natural body during cooking.

Step 2: Whisk the Mattha

Pour the mattha into a bowl and whisk until completely smooth.

Keep it aside at room temperature while preparing the tempering. If the mattha is unusually thick, whisk in a little water to achieve a thin, flowing consistency.

Step 3: Prepare the Tempering

Heat the ghee in a heavy-bottomed kadai over medium heat.

Add jeera and allow it to crackle. Add hing and the dried red chilli, followed by ginger and green chillies.

Sauté briefly until the raw aroma of ginger subsides. Do not brown the ginger.

Step 4: Add the Spices

Reduce the heat to low.

Add turmeric, coriander powder and red chilli powder. Stir immediately. If the kadai appears too dry, sprinkle in a tablespoon of water to prevent the powdered spices from scorching.

Cook only for a few seconds.

Step 5: Add the Potatoes

Add the boiled potatoes and salt.

Gently mix until the potatoes are evenly coated with the tempering and spices. Cook over low-medium heat for about 2 minutes.

Step 6: Add the Mattha

Turn the heat to its lowest setting.

Pour the whisked mattha slowly into the kadai while stirring continuously. Continue stirring as the mattha combines with the potatoes and begins to warm.

Step 7: Cook on Gentle Heat

Keep the curry over low heat and stir regularly until the mattha is properly heated and the gravy begins to come together.

Allow the potatoes to simmer gently for about 8–10 minutes.

Do not cook the curry over a vigorous flame. If the gravy becomes thicker than required, add a little warm water.

Step 8: Finish the Curry

Taste and adjust the salt.

Add chopped fresh coriander and cook for another minute before switching off the heat.

Allow the Mattha ke Aloo to stand for 2–3 minutes before serving.

Step 9: Serve

Serve Etawah-style Mattha ke Aloo hot with freshly fried pooris.

The curry can also accompany plain roti or paratha. Keep enough mattha gravy in the serving bowl rather than reducing it into a dry potato preparation.

Tips and Variations

Madhu Savara’s Tips

Choose Mildly Tangy Mattha

The flavour of Mattha ke Aloo depends greatly on the mattha. Use fresh, plain mattha with a pleasant tang. Mattha that is excessively sour can dominate the potatoes and spices.

No Mattha at Home?

If homemade mattha is unavailable, whisk plain curd with water until completely smooth and pourable. Use mildly tangy curd and keep the mixture thinner than regular curd so that it resembles the consistency of mattha.

Break the Potatoes Instead of Cutting Perfect Cubes

After boiling and cooling the potatoes slightly, break them roughly by hand. A mixture of larger and smaller pieces gives Mattha Wale Aloo a better texture, as some of the smaller pieces naturally blend into the gravy.

Adjust Water According to the Mattha

The consistency of homemade mattha can vary considerably. Do not add a fixed quantity of water automatically. Check the curry while it cooks and add a little warm water only if the gravy needs loosening.

Keep the Flavour Simple

Etawah-style Mattha ke Aloo is best kept lightly spiced. The tang of the mattha and the flavour of the hing-jeera tempering should remain noticeable rather than being covered by too many spices.

Let the Curry Rest Briefly

After switching off the heat, let the Mattha ke Aloo rest for 2–3 minutes before serving. The gravy settles slightly during this time, making it easier to judge the final consistency.

Allergen Information

Allergen Information

  • Dairy: Mattha is made from curd and contains milk.
  • Ghee: This recipe uses a milk-derived fat.
  • Hing: Compounded hing may contain wheat flour. Check the ingredient label when preparing the recipe for someone who needs to avoid gluten.
  • Packaged spices: Check individual labels where cross-contamination with a particular allergen is a concern.

For anyone with a diagnosed food allergy, verify the labels of all packaged ingredients before using them.

Other Essentials

Things to Avoid

Do Not Use Flavoured or Masala Chaas

Use plain, unsweetened mattha for Mattha ke Aloo. Packaged chaas containing mint, masala or other added flavours can overpower the simple taste of the traditional preparation.

Do Not Use Excessively Sour Mattha

A pleasant tang is desirable, but very sour mattha can dominate the entire curry. Taste the mattha before using it and choose a milder one if necessary.

Do Not Add Mattha Over High Heat

Lower the flame before adding the mattha. Adding it directly to an excessively hot kadai increases the chances of the dairy mixture separating.

Do Not Add Mattha Without Whisking

Whisk the mattha until completely smooth before adding it to the potatoes. This helps it combine evenly with the tempering and gives the gravy a better consistency.

Do Not Stop Stirring Too Soon

Stir continuously while adding the mattha and as it begins to heat. Once the gravy has come together, it can be simmered gently with regular stirring.

Do Not Burn the Spices

Powdered spices can burn quickly in hot ghee. Keep the heat low and cook them only briefly. Burnt spices can introduce bitterness that is particularly noticeable in the light mattha gravy.

Do Not Mash the Potatoes Completely

Matthe Wale Aloo should contain visible pieces of potato. Completely mashed potatoes can make the gravy heavy and pasty instead of light and flowing.

Do Not Make the Gravy Too Thick

Avoid excessive reduction. Etawah-style Mattha ke Aloo should retain enough mattha-based gravy to accompany poori or roti comfortably.

Do Not Overload the Curry with Masalas

Avoid adding cream, heavy garam masala or an elaborate mixture of spices. The character of UP Mattha ke Aloo comes from the balance of potatoes, tangy mattha and a simple hing-jeera tempering.

Frequently Asked Questions

What does “mattha” mean?

Mattha is a traditional Indian buttermilk drink made from curd. Its exact preparation and consistency vary between regions and households. For cooking Mattha ke Aloo, plain and unsweetened mattha is required.

Is Mattha ke Aloo a fasting or vrat recipe?

Not automatically. Although potatoes and curd are commonly used during some Indian fasts, the standard recipe contains ingredients such as regular salt and hing that may not conform to particular fasting practices. A vrat version would therefore need separate ingredient adjustments.

Can Mattha ke Aloo be packed in a lunch box?

A dry lunch box is not ideal for this dish because Mattha ke Aloo has a flowing gravy. If carrying it, use a properly sealed container suitable for liquids and keep normal food-safety considerations for dairy-based dishes in mind.

Can baby potatoes be used instead of regular potatoes?

They can be used, but the result will have a different texture. Regular boiled potatoes are easier to break unevenly, allowing some potato to blend naturally into the gravy.

Why is my Mattha ke Aloo more yellow than another version?

The final colour depends largely on the quantity and strength of turmeric used, along with the colour of the mattha and other spices. Regional and household versions need not have an identical colour.

Can the recipe be made in an iron kadai?

A non-reactive or well-seasoned heavy-bottomed kadai is a better choice for a tangy dairy preparation. An iron vessel can sometimes affect the colour or flavour of acidic foods, particularly if it is not well seasoned.

Try This Recipe

Prepare this Mattha ke Aloo Recipe when you want to explore a simple regional dish from Uttar Pradesh beyond the more familiar potato curries.

If you make it, leave a comment on MadhuSavara.com and share how Mattha ke Aloo are prepared in your part of Uttar Pradesh or in your family. Regional variations are always worth knowing.

Explore Madhu Savara’s Kitchen for more Indian regional recipes and traditional home-style preparations.

Final Thoughts

Mattha ke Aloo is a good example of the understated character of regional Indian home cooking. The combination of potatoes and tangy mattha needs neither a rich gravy nor an elaborate list of spices to make an interesting dish.

The association of Mattha ke Aloo with Etawah and parts of Uttar Pradesh also makes the recipe worth preserving alongside better-known dishes from the state.

Serve it hot with poori and enjoy the contrast between the soft potatoes, lightly spiced mattha gravy and crisp bread.

About Madhu Savara

Madhu Savara is the author and owner of MadhuSavara.com. She writes about Indian food, regional recipes and practical kitchen knowledge, with a focus on clear, approachable home cooking.

Through Madhu Savara’s Kitchen, she explores familiar favourites as well as lesser-known preparations from different regions of India, helping readers discover the variety found in everyday Indian food.

Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

Jump to Recipe - Print Recipe

 

Mattha ke Aloo Recipe, Etawah-style Uttar Pradesh potato curry made with boiled potatoes and tangy mattha
Print Pin

Mattha ke Aloo Recipe | Etawah-Style Uttar Pradesh Curry

Mattha ke Aloo is a light and tangy potato curry prepared with boiled potatoes and mattha, the traditional Indian buttermilk obtained from curd.
Unlike a rich potato curry built around onion, tomato and heavy masalas, this preparation gets its character from the mild sourness of mattha and a simple tempering of jeera, hing, ginger and chillies. The potatoes soften slightly while cooking and give the thin mattha gravy just enough body.
The finished curry should be pleasantly tangy, lightly spiced and pourable rather than thick. Etawah Mattha ke Aloo pair particularly well with hot pooris, although they can also be served with roti or paratha.
Course Main Course
Cuisine Indian, North India
Keyword Etawah Mattha ke Aloo, Mattha ke Aloo, Mattha ke Aloo Recipe, Matthe Wale Aloo, UP Mattha ke Aloo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 193kcal
Author Madhu Savara

Equipment

  • Pressure cooker or saucepan for boiling potatoes, Heavy-bottomed kadai, Mixing bowl, Whisk, Ladle, Knife, Chopping board, Measuring cups and spoons

Ingredients

  • For Mattha ke Aloo
  • 500 g potatoes
  • 750 ml plain mattha
  • 1½ tablespoons ghee
  • 1 teaspoon jeera cumin seeds
  • 1 pinch hing asafoetida
  • 1 teaspoon finely grated ginger
  • 2 green chillies slit or finely chopped
  • 1 dried red chilli
  • ½ teaspoon haldi turmeric powder
  • 1 teaspoon dhania powder coriander powder
  • ¼ teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoons fresh coriander chopped
  • ½ cup warm water only if required

Instructions

  • Step-by-Step Mattha ke Aloo Recipe
  • Step 1: Boil and Prepare the Potatoes
  • Wash the potatoes and boil them until tender. Allow them to cool enough to handle and remove the skins.
  • Break the potatoes roughly into medium-sized pieces. A few smaller pieces are perfectly fine and will help give the gravy some natural body during cooking.
  • Step 2: Whisk the Mattha
  • Pour the mattha into a bowl and whisk until completely smooth.
  • Keep it aside at room temperature while preparing the tempering. If the mattha is unusually thick, whisk in a little water to achieve a thin, flowing consistency.
  • Step 3: Prepare the Tempering
  • Heat the ghee in a heavy-bottomed kadai over medium heat.
  • Add jeera and allow it to crackle. Add hing and the dried red chilli, followed by ginger and green chillies.
  • Sauté briefly until the raw aroma of ginger subsides. Do not brown the ginger.
  • Step 4: Add the Spices
  • Reduce the heat to low.
  • Add turmeric, coriander powder and red chilli powder. Stir immediately. If the kadai appears too dry, sprinkle in a tablespoon of water to prevent the powdered spices from scorching.
  • Cook only for a few seconds.
  • Step 5: Add the Potatoes
  • Add the boiled potatoes and salt.
  • Gently mix until the potatoes are evenly coated with the tempering and spices. Cook over low-medium heat for about 2 minutes.
  • Step 6: Add the Mattha
  • Turn the heat to its lowest setting.
  • Pour the whisked mattha slowly into the kadai while stirring continuously. Continue stirring as the mattha combines with the potatoes and begins to warm.
  • Step 7: Cook on Gentle Heat
  • Keep the curry over low heat and stir regularly until the mattha is properly heated and the gravy begins to come together.
  • Allow the potatoes to simmer gently for about 8–10 minutes.
  • Do not cook the curry over a vigorous flame. If the gravy becomes thicker than required, add a little warm water.
  • Step 8: Finish the Curry
  • Taste and adjust the salt.
  • Add chopped fresh coriander and cook for another minute before switching off the heat.
  • Allow the Mattha ke Aloo to stand for 2–3 minutes before serving.
  • Step 9: Serve
  • Serve Etawah-style Mattha ke Aloo hot with freshly fried pooris.
  • The curry can also accompany plain roti or paratha. Keep enough mattha gravy in the serving bowl rather than reducing it into a dry potato preparation.

Notes

Madhu Savara’s Tips

Choose Mildly Tangy Mattha

The flavour of Mattha ke Aloo depends greatly on the mattha. Use fresh, plain mattha with a pleasant tang. Mattha that is excessively sour can dominate the potatoes and spices.

No Mattha at Home?

If homemade mattha is unavailable, whisk plain curd with water until completely smooth and pourable. Use mildly tangy curd and keep the mixture thinner than regular curd so that it resembles the consistency of mattha.

Break the Potatoes Instead of Cutting Perfect Cubes

After boiling and cooling the potatoes slightly, break them roughly by hand. A mixture of larger and smaller pieces gives Mattha Wale Aloo a better texture, as some of the smaller pieces naturally blend into the gravy.

Adjust Water According to the Mattha

The consistency of homemade mattha can vary considerably. Do not add a fixed quantity of water automatically. Check the curry while it cooks and add a little warm water only if the gravy needs loosening.

Keep the Flavour Simple

Etawah-style Mattha ke Aloo is best kept lightly spiced. The tang of the mattha and the flavour of the hing-jeera tempering should remain noticeable rather than being covered by too many spices.

Let the Curry Rest Briefly

After switching off the heat, let the Mattha ke Aloo rest for 2–3 minutes before serving. The gravy settles slightly during this time, making it easier to judge the final consistency.
 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating