kachori aloo ki sabzi recipe – a gem among North Indian style aloo recipes served with khasta kachori
aloo ki sabzi
With Holi around the corner, its an apt time to post kachori aloo ki sabzi recipe. This flavorful UP style aloo ki sabzi is served with khasta kachori and is an integral part of the street food menu prepared by street hawkers. It is more popularly known as Mathura ki dubki wala aloo sabzi meaning potatoes dunked in water. It is a no tomato, no onion, no garlic potato curry with a loose liquidy consistency. Tangy with highly pronounced spice and aromatic notes, aloo curry uses a generous amount of cloves and black peppercorns including few green chilies and dry red chilies. Hand crushed boiled potatoes are slow cooked in lots of liquid for a long duration to absorb the flavors of the spices making it ‘extremely’ delicious and addictive. 🙂
kachori aloo kis sabzi
This Mathura aloo ki sabzi is usually served with a lentil stuffed, deep fried pastry, khasta kachori. The kachoris are slightly bruised on the top and allowed to dunk in the soupy textured aloo ki sabzi. It can also be served with puris. In such case, you can thicken the curry by adding a tablespoon of flour or maida.
Coriander leaves - 1/4 cup, chopped fine along with stalks
Salt to taste
Grind to a fine powder:
Cloves - 4-5 (do not skimp on cloves)
Green cardamom - 1
Black cardamom - 1
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Cinnamon stick - 1/2"
Oil - 1/2 tbsp
Cumin seeds - 1/2 tsp
Dry red chilies - 1, tear into two pieces
Bay leaf - 1
Asaofoetida - 1/4 tsp
Method for making Aloo ki sabzi for kachori
Roughly crush the boiled potatoes with your hand. Set aside. (do not chop them into perfect cubes using a knife)
Grind the spices listed above to a fine powder. Set aside.
Coarsely crush ginger and green chilies in a mortar pestle. Set aside.
Heat oil in a heavy bottomed vessel till hot. Reduce flame to medium, add cumin seeds and allow to splutter. Add red chilies, bay leaf and asafoetida and saute for a few secs.
Next add the green chilies-ginger paste and turmeric powder and mix. Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. Remember its a liquidy curry.
Add salt and three fourth of the coriander leaves (along with stalks) and mix. Bring to a boil, reduce flame to low medium, place lid and cook for 45 mts. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquidy consistency during the cooking process.
Add garam masala powder and amchur powder and mix well.
Turn off flame and remove to a serving dish. Garnish with chopped coriander and place lid and allow to rest for a few mts before serving.
Serve warm with khasta kachori or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.
Add more water if required for a liquid-y consistency.
Add 3 to 4 tbsps of the mashed potato mixture to the simmering potato curry.
A large pinch of kala namak or black salt can also be added.
By Sailu Published:
Aloo ki sabzi with kachori, an Indian street food potato curry served with a lentil stuffed deep fried snack. an aloo sabzi that's a gem among aloo recipes.