Скачать или смотреть Detailed Recipe of Etawah Famous Mathey wale Aloo | No Onion/Garlic | Cook with Dillifoodies

Straight from the heart of Uttar Pradesh – presenting Etawah ki mashhoor Mathey Wale Aloo!
This is that classic no onion, no garlic aloo curry that you’ll find at every wedding or party in and around Etawah. Served hot with puris, it’s simple, soulful, and packed with flavor.

The magic? It’s made with buttermilk and everyday masalas, tempered in ghee — and the taste? Pure comfort. No wonder this recipe went viral with over 7 million views on Instagram. It’s not just food, it’s a big spoon of nostalgia. ❤️

Why you’ll love it:
✔ Perfect for festive or no onion-garlic days
✔ Simple to make, full of UP-style swad
✔ Goes beautifully with puris or parathas

⭐️ Recipe details Mathe wale aloo⭐️
Serves- 5-6
👉🏻 Ingredients
 1.⁠ ⁠Potatoes 4 large (boiled)
 2.⁠ ⁠⁠Buttermilk 1 ltr
 3.⁠ ⁠⁠Ginger 2 inch (finely chopped)
 4.⁠ ⁠⁠Green chilli 2 (finely chopped)
 5.⁠ ⁠⁠Cumin seeds 1 tsp
 6.⁠ ⁠⁠Mustard seeds 1 tsp
 7.⁠ ⁠⁠Pinch of heeng
 8.⁠ ⁠⁠Dried red chilli 2-3
 9.⁠ ⁠⁠Salt to taste
10.⁠ ⁠⁠Black salt 1/2 tsp
11.⁠ ⁠⁠Kashmiri red chilli powder 1 tsp
12.⁠ ⁠⁠Haldi/Turmeric powder 1 tsp
13.⁠ ⁠⁠Roasted cumin powder 1/2 tsp
14.⁠ ⁠⁠Coriander powder 1 tbsp
15.⁠ ⁠⁠Water 1 and 1/2 cup
16.⁠ ⁠⁠Desi ghee/ any neutral oil 3-4 tbsp
17.⁠ ⁠⁠Fresh coriander (finely chopped)

👉🏻 Method
 1.⁠ ⁠In a small bowl mix Kashmiri red chilli, turmeric powder, roasted cumin powder and coriander powder with 3-4 tbsp of water and keep aside.
 2.⁠ ⁠⁠Now in a wok or heavy bottomed pan add desi ghee.
 3.⁠ ⁠⁠Once the ghee is hot enough add the cumin and mustard seeds followed by heeng and dried red chilli.
 4.⁠ ⁠⁠Let it splutter and then add finely chopped ginger and green chilli.
 5.⁠ ⁠⁠Let it cook for a min on low flame and then add the spices dissolved in water. Mix well and cook on low flame only for 2 mins until the spices start releasing the oil.
 6.⁠ ⁠⁠In the meanwhile take the remaining water in a bowl ( preferable boiled water) and then break the boiled potatoes with your hands in the bowl of water.
 7.⁠ ⁠⁠Transfer this potatoes mix to the spices and mix well. Cook for 2-3 mins on low flame and then switch off the flame.
 8.⁠ ⁠⁠Now pour the buttermilk slowly over the potatoes with constant stirring. ( switching off the flame prevents the buttermilk from getting curdled)
 9.⁠ ⁠⁠Now switch on the flame back and cook this mix on low to medium flame for 10-12 mins until the buttermilk is cooked thoroughly and you the oil is released on top. ( do not forget to stir)
10.⁠ ⁠⁠Once done add black salt and other salt to taste. Mix well again and top with chopped coriander leaves.
11.⁠ ⁠⁠Serve hot with puri or paratha.

Pro tip:
Switch off the flame before adding buttermilk — and keep stirring to avoid curdling.

Serve it hot, garnish with fresh coriander, and don’t forget to share if you’ve ever tasted this at a shaadi in UP!