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Recipe details 👉 Mathe wale aaloo
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.