By Aditi Saraswat
May 31, 2026
Matthe Ke Aloo is a buttermilk-based potato curry that feels extremely satisfying during the summer season. The fermented buttermilk gives it a gut-friendly touch, whereas the gentle spices keep the dish full of flavour without feeling too heavy on the stomach.
3 medium potatoes, boiled and cubed 2 cups mattha (buttermilk) 1 tbsp besan (gram flour) 1 tbsp mustard oil or ghee 1 tsp cumin seeds ½ tsp mustard seeds 1 green chilli, finely chopped 1 tsp ginger, grated 8-10 curry leaves ¼ tsp turmeric powder ½ tsp roasted cumin powder ¾ tsp salt 2 tbsp coriander leaves, chopped
In a vessel, whisk buttermilk and besan together until you get a smooth consistency out of it.
Boil the potatoes until it turns soft, then cut them into cubes. A bit of firm potatoes hold their shape nicely once cooked in the curry.
In a pan, heat oil and add cumin, mustard seeds, curry leaves, ginger, and green chilli to it and let everything crackle.
Now, pour in the buttermilk mixture and cook on low heat, mixing constantly.
To this, now add cubed potatoes, turmeric, salt, and roasted cumin powder and simmer it on a low flame for a few minutes.
Once cooked, garnish it with fresh chopped coriander and enjoy it with phulka or steamed rice for a delightful meal.