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.
Servings 4 Servings
Calories 193kcal
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.