Mathura-style Potato Curry

Nutrition values are AI-estimated based on ingredients.

• Generous amount fresh coriander leaves
• 2-3 cups spinach leaves
• Small handful mint leaves
• 6-8 cloves garlic
• 1 inch ginger
• 2-3 green chilies
• A few black peppercorns
• A few cloves
• Possibly green cardamom pods
• 2-3 tablespoons mustard oil
• A pinch asafoetida
• 1 teaspoon cumin seeds
• 1-2 teaspoons red chili powder
• 1 teaspoon amchur
• Salt to taste
• 4-5 medium-sized boiled potatoes
• 1-2 cups water

1. 1Add coriander, spinach, and mint leaves to a blender jar, followed by ginger, garlic, green chilies, and whole spices.
2. 2Pour a small amount of water into the blender and blend the mixture into a smooth, bright green puree.
3. 3Heat a kadai on a portable gas stove and add 2-3 tablespoons of mustard oil, allowing it to heat up.
4. 4Drop a pinch of hing and 1 teaspoon of cumin seeds into the hot oil, allowing them to sizzle and temper.
5. 5Carefully pour the freshly blended green puree into the hot oil and tempering mixture in the kadai.
6. 6Stir and cook the green puree, initially maintaining its bright green color.
7. 7As the green paste starts to cook down, add 1-2 teaspoons red chili powder, 1 teaspoon amchur powder, and salt to taste.
8. 8Stir the mixture thoroughly to combine the spices and continue cooking until the color darkens slightly and the oil begins to separate from the paste.
9. 9Crush 4-5 medium-sized boiled potatoes by hand directly into the kadai with the cooked green paste and mix them in.
10. 10Add 1-2 cups of water to the mixture to create the desired gravy consistency.
11. 11Bring the entire mixture to a simmer and allow it to cook for several minutes, letting the flavors meld and the gravy thicken.

These instructions are our analysis of the original video. Watch on YouTube →