Ingredients
1 litre mattha (buttermilk)
250 grams boiled potatoes
5-6 green chillies, slit
1 tsp grated ginger
1 tsp cumin seeds
1 bay leaf
1 black cardamom
4-5 whole black pepper
2 whole red chillies
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp black salt
Salt to taste
1 tbsp roasted kasturi methi
1 tbsp fresh coriander leaves, chopped
Directions
1. Cook The Whole Spices
Heat mustard oil in a pan and add cumin seeds along with the bay leaf, cardamom, pepper and other whole spices. Once they start crackling, add whole red chillies, grated ginger and slit green chillies. Cook them on a low flame for about 2 minutes.
2. Cook The Powdered Spices
In a small bowl, mix the powdered spices with 2-3 teaspoons of water to form a paste. Add this paste to the pan once the whole spices are ready. Cook on low flame and stir carefully to avoid burning. If needed, switch off the flame while stirring to prevent the spices from sticking.
3. Add The Potatoes
After 2 minutes, add the boiled and lightly mashed potatoes. Mix well with the masala, adding a little water so that the flavours coat the potatoes evenly.
4. Add The Buttermilk
Keep the flame low and slowly pour in the buttermilk, stirring continuously so it blends smoothly with the potato and spice mix. Cook gently on low flame until the colour of the curry changes.
5. Season And Finish
When the curry begins to boil, add both black salt and regular salt. Stir in roasted kasuri methi and fresh coriander leaves. Allow the curry to simmer for a few minutes until it reaches the desired consistency.
Health Benefits Of Mattha Aloo
Mattha Aloo is not only flavourful but also light and digestion friendly. Its buttermilk base makes it cooling, especially in the hot months.
- Probiotics: Buttermilk supports gut health.
- Low on oil: Compared to rich curries, it feels lighter.
- Balanced: Potatoes add fiber and energy without heaviness.
This balance of comfort and health is one reason why it is often chosen as a summer curry.
Serving Suggestions And Variations
Traditionally, Mattha Aloo is served with puri or paratha, but it is versatile enough to be paired with other staples.
- For lighter meals, serve it with steamed rice or rotis.
- For variation, a small amount of gram flour can be added to thicken the curry.
- To make it milder, reduce the number of chillies.
Whichever way it is cooked, the buttermilk base gives Mattha Aloo its unique, refreshing flavour.
Tips And Tricks For Mattha Aloo
There are two common methods of preparation:
- Method 1: Add buttermilk after tempering, then potatoes later.
- Method 2: Add potatoes first with spices, then stir in buttermilk.
- Both work well. You can try each to see which version you prefer.
Once you make Mattha Aloo, it is likely to become a regular feature on your table. Its tangy, spiced flavours and ease of cooking make it one of those recipes you will return to again and again.