Aloo Ki Sabzi is a traditional Indian potato curry cooked without onion or garlic. It is a gluten-free, vegan Indian curry. Be sure to watch the video!
Mathura Style Aloo Ki Sabzi
Mathura (Uttar Pradesh) is a holy city in India with immense historical/religious importance. It is a town of great color, culture, and cuisine. The spiritual significance of this place also impacts the cuisine of the region.
The cuisine of Mathura is mainly sattvic, rich in dairy, and mainly around fresh produce.
This aloo ki sabzi provides energy and keeps you fulfilled for a longer time, which is essential while following a sattvic diet.
A dish that feels like tradition and tastes just like the festive season. Following closely in the footsteps of my arbi ki sabji recipe.
During the festive season in India, most of us follow a traditional Indian meal menu and go with wholesome no-onion/garlic dishes.
Hence, this Mathura style dubki wale aloo is just perfect for the purpose.
More Reasons to LOVE Indian Potato Curry
- vegan and vegetarian
- gluten-free and nut free
- easy to cook and store
- requires minimal ingredients
- wholesome, fulfilling, and delicious
All of us know potatoes are delicious in every form. This aloo ki sabzi is also bae and will soon become one of your favorite potato recipes.
Watch Aloo Sabzi Video
My Tried & True Tips
Choose firm ripe tomatoes and quality spices to give you the best local flavors and warmth in this aloo ki sabzi.
For an authentic flavor, use either mustard oil or ghee to cook this potato curry.
The key flavoring ingredients of this potato curry are – asafoetida, fenugreek, and ginger.
The Mathura style aloo sabzi has a rustic, thick, and luscious texture. After adding the boiled potatoes, gently mash them in a curry to make them thick.
Pressure Cooker Aloo Sabzi
If you are looking for a curry in a hurry, then this potato curry recipe is the best. To make it in a pressure cooker or instant pot , no need to boil the potatoes separately. You can get delicious instant pot-friendly North India-style Pumpkin Potato Curry recipe in my cookbook .
Serving Suggestion
There’s something so pure about making an entire meal of aloo ki sabzi – the aroma of the spices spluttering in the hot ghee, the tangy gravy being stirred in a kadhai, the hot puris puffing up. A treat for the culinary senses.
The spicy, soupy vegan potato curry, along with poori or paratha, raita , homemade pickle , and masala tea does a fantastic job at satisfying your festive cravings.
I love to tuck into this bit of yumminess on a beautiful winter morning for indulgent Indian breakfast and be thankful for all we have – family, friends, and good food.
More Potato Recipes
Dahi Potato Curry
Masala Potato Fry
Pahadi Aloo Ke Gutke
Pahadi Style Aloo Curry
Bombay Potatoes (Masala Aloo)
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 – 3 medium size potato
- ▢ 4 tablespoon mustard oil
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon fenugreek seeds (methi dana)
- ▢ a pinch of asafoetida
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon coriander powder (dhaniya powder)
- ▢ Salt to taste
- ▢ 1 teaspoon kasuri methi (dry fenugreek leaves)
- ▢ 1 – 2 green chilli, sliced
Ingredients Grind into Paste:
- ▢ 2 medium-size ripe tomato
- ▢ 1-inch piece of ginger, peeled and chopped
Instructions
Boil Potato
- To boil the potatoes use either pressure cooker or microwave. Allow them to cool down a bit. Peel and roughly dice them into chunks. Set aside till required.
Make Paste:
- Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside.
Prepare Aloo Curry:
- Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 – 2 seconds.
- Next, add the tomato paste and fry till oil separates from the masala.
- Add spices, salt, and boiled potato. Stir to combine nicely.
- Add approximately 2 cups of water and allow the curry to simmer over low heat till it thickens a bit. At this stage, gently mash the potatoes using the back of the ladle to thicken the curry.
- Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely.
- Serve Mathura Style Aloo Ki Sabzi with piping hot poori .
Recipe Notes:
- Choose firm ripe tomatoes to make curry.
- U se either mustard oil or ghee for cooking this potato curry.
- Adjust the number of green chilies and red chili according to taste.
- The Mathura style aloo sabzi has a rustic, thick, and luscious texture. To achieve that, after adding the boiled potatoes gently mash them in a curry to make it thick.
Nutrition
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Aloo Ki Sabzi Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 2 - 3 medium size potato
- 4 tablespoon mustard oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon fenugreek seeds (methi dana)
- a pinch of asafoetida
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 - 2 green chilli, sliced
Ingredients Grind into Paste:
- 2 medium-size ripe tomato
- 1-inch piece of ginger, peeled and chopped
Instructions
Boil Potato
- To boil the potatoes use either pressure cooker or microwave. Allow them to cool down a bit. Peel and roughly dice them into chunks. Set aside till required.
Make Paste:
- Grind tomato and ginger into a smooth paste using water in a blender. Keep it aside.
Prepare Aloo Curry:
- Heat mustard oil in a kadhai till it starts smoking. Reduce the heat to low.
- Add mustard seeds, fenugreek seeds, cumin, and asafoetida. Fry for 1 - 2 seconds.
- Next, add the tomato paste and fry till oil separates from the masala.
- Add spices, salt, and boiled potato. Stir to combine nicely.
- Add approximately 2 cups of water and allow the curry to simmer over low heat till it thickens a bit. At this stage, gently mash the potatoes using the back of the ladle to thicken the curry.
- Sprinkle kasuri methi, green chilli, and fresh coriander leaves. Stir nicely.
- Serve Mathura Style Aloo Ki Sabzi with piping hot poori .
Video
Notes
- Choose firm ripe tomatoes to make curry.
- U se either mustard oil or ghee for cooking this potato curry.
- Adjust the number of green chilies and red chili according to taste.
- The Mathura style aloo sabzi has a rustic, thick, and luscious texture. To achieve that, after adding the boiled potatoes gently mash them in a curry to make it thick.
Nutrition
Basundi is a traditional Indian drink with milk, sugar, dry fruits, and saffron. You can serve it as a dessert or an indulgent festive drink. This is a tried and tested Basundi recipe. Be sure to watch the video!
What is ‘Basundi’?
Basundi is a rich, creamy Indian drink.
The full-fat milk is simmered over low heat to form a thick creamy texture. Later, it is flavored with saffron, cardamom powder, nutmeg, and dry fruits. There is no gluten/starch in Basundi.
It is a popular festive drink in Gujarat, Maharashtra, and Karnataka . Basundi is always part of festive thali meals or grand feasts.
On certain Indian festivals like Holi , Diwali , Raksha Bandhan, Gudi Padwa, or Teej, it is considered a good omen to make Basundi. Every family has its version of the Basundi recipe.
Difference between Basundi & Rabri
The rabri is a North Indian milk pudding with a thick texture. Whereas Basundi is a Western and South Indian sweet drink cum dessert. The ingredients to make both sweets are the same, but the taste and textures differ.
Reasons to LOVE Basundi
- gluten-free, easy to prepare and serve
- a refreshing dessert cum drink
- flavorsome and aromatic
- make ahead recipe
Ingredients Required
For this classic Basundi recipe, you need a handful of staple ingredients.
Milk: Use full-fat milk for a rich and creamy Basundi.
Sugar : Granulated white sugar is used in this Basundi recipe.
Saffron: It gives the drink a golden color, intense aroma, and sweet taste. Saffron is an essential ingredient.
Cardamom Powder: Elaichi (green cardamom powder) gives a sweet aroma and taste.
Nutmeg Powder: A dash of it gives an earthy and spicy taste.
Nuts: Almonds and pistachio are the best friends of a Basundi. You can skip adding nuts if you are allergic.
Additional Ingredients: Rosewater, rose petals, chironji, or kewra water are a few optional ingredients you can add to a Basundi.
Watch Basundi Video
Serving Suggestion
A Basundi is best-served chilled in earthen pots ( mitti ke kulhad ). I prefer making it a day before serving and chilling it in the refrigerator overnight.
Suppose you are not keen on serving it chilled. Serve Basundi at room temperature.
Basundi Recipe comes under the category of Indian desserts . But it is often served as a drink with Indian thali meals. Basundi is also enjoyed with piping hot puri for breakfast in a few places.
Store the leftover Basundi in an airtight container in the refrigerator for 3 – 5 days . No need to reheat. Serve at room temperature or cold.
More Indian Drink Recipes
Badam Milk
Mango Lassi
Paan Thandai
Kesar Pista Thandai
Aam Panna (Sherbet)
Masala Chaas – 3 Flavors
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 liter full fat milk
- ▢ 1 teaspoon green cardamom pods
- ▢ 1 teaspoon saffron (kesar)
- ▢ 1 pinch nutmeg (jaiphal)
- ▢ ⅓ Cup granulated white sugar
- ▢ 1 tablespoon almond, sliced
- ▢ 1 tablespoon pistachio, sliced
Instructions
- To prepare Basundi, transfer milk to a heavy bottom kadhai or saucepan. Turn on the heat to low – medium.
- Add cardamom powder, saffron strands, nutmeg powder to the milk and stir to combine.
- Heat milk on a low-medium flame and bring to a gentle boil. Keep on stirring at regular intervals so that the milk does not get browned or burnt from bottom. Scrape the milk solids from the sides, the cream layer formed on the top, and add it back to the simmering milk.
- Once the milk reduces to almost half of the original amount, add sugar, stir to combine, and simmer over heat to dissolve the sugar completely.
- Once Basundi reaches a thick yet pouring consistency. Turn off the heat. Transfer to a large serving bowl. Garnish with sliced nuts and keep in the refrigerator to chill for 2 – 3 hours.
- Serve Basundi warm or chilled garnished with dry fruits and rose petals.
Recipe Notes:
- It is best to use full-fat milk for making creamy Indian desserts.
- Stir the milk at regular intervals while simmering to avoid burning and add cream back to the milk.
- Never add sugar before milk is thickened. It prevents milk from thickening.
- Basundi thickens more in texture after cooling down. Hence, do not make it too thick to drink. It should always be of pouring or drinking consistency.
Nutrition
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