Mathura-Style Aloo Ki Sabzi. (मथुरा की प्रसिद्ध हलवाई स्टाइल आलू की सब्ज़ी)

Описание: Soulful Mathura-Style Aloo Sabzi: A Verdant, Heritage Classic 🥔🌿

Step into the bustling lanes of Mathura with a dish that redefines comfort food. This isn't your average potato curry; it’s a Mathura-special Dubki wale Aloo ki Sabzi, reimagined with a vibrant, herbaceous twist. Traditionally served with piping hot kachoris, this version brings a deep, forest-green richness and a punch of rustic spices to your table. What’s the secret to that authentic, lip-smacking street-style flavor? It’s the pungent, golden touch of Amrutva Mustard Cold Pressed Filtered Oil. It provides that signature sharp kick and velvety mouthfeel that only traditional, high-quality mustard oils can achieve.


🛒 Ingredients You’ll Need:

The Emerald Spice Paste:
• Spinach: 50g (For a nutrient-dense, deep green body).
• Fresh Coriander: 1/4 cup (The soul of the herb base).
• Pudina (Mint) Leaves: 2 tbsp (For a refreshing, cooling undertone).
• Green Chilli & Ginger: 2 chillies & 1-inch piece (For that warm, digestive heat).
• Whole Spice Blend: Cinnamon, Black Pepper, Star Anise, and Cloves (The aromatic backbone).

The Tempering & Base:
• Potatoes: 1 bowl, boiled (The heart of the dish).
• Amrutva Mustard Cold Pressed Filtered Oil: 2 tbsp (The essential ingredient for authentic aroma and health).
• Whole Seeds: 1/2 tsp Cumin (Jeera) & 1 tsp Fennel (Saunf).
• Hing (Asafoetida): 1 tsp (For that unmistakable temple-style fragrance).
• The Dry Spice Rack: 1 tsp Dhaniya Jeera powder, 1/4 tsp Turmeric, 1 tsp Red Chilli powder, and 1 tsp Garam Masala.
• Finishers: Salt to taste, 1 cup Water, and fresh Coriander for garnish.



👩‍🍳 Simple Step-by-Step Method:
1. The Green Alchemy: In a blender, combine the spinach, coriander, mint, ginger, green chillies, and the whole spices. Blitz into a smooth, vibrant green paste. This concentrated "liquid gold" is where all the flavor hides!
2. The Tempering: Heat the Amrutva Mustard Cold Pressed Filtered Oil in a heavy-bottomed pan until it reaches its shimmering point. This releases its characteristic nutty aroma.
3. Crackling Spices: Drop in the cumin, fennel, and hing. Once they sizzle and perfume the air, pour in your prepared green paste along with the dry spices (turmeric, chilli powder, dhaniya jeera powder).
4. The Slow Simmer: Cook the paste for 2 to 3 minutes until the oil starts to separate at the edges. This ensures the raw taste of the greens is gone, leaving only pure flavor.
5. The Potato Infusion: Add the boiled potatoes. Here’s the pro tip: crush some of the potatoes with your spatula. This releases starch and naturally thickens the gravy into a luscious, rustic consistency.
6. The Final Bubble: Pour in 1 cup of water and salt. Mix well and let it simmer until the potatoes have absorbed the spicy green essence.
7. Ready to Serve: Garnish with a handful of chopped coriander. Serve hot with puris, kachoris, or even parathas for a soul-satisfying meal.


✨ Why This Works?
The robust nature of Amrutva Mustard Cold Pressed Filtered Oil is the perfect partner for the earthy whole spices and fresh greens. Unlike refined oils, this cold-pressed oil retains its natural antioxidants and pungency, which cuts through the starchiness of the potatoes. It creates a dish that feels incredibly light yet tastes wonderfully complex and "khada" (bold).


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