Authentic Chhattisgarhi Aloo Mathiya with Warm Jowar Roti
Experience the rustic charm of central India with this comforting potato curry, simmered in a spiced curd and chickpea flour gravy. Perfectly paired with traditional millet flatbreads for a wholesome meal.
45min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
In a bowl, whisk together the yogurt, chickpea flour, turmeric powder, and red chili powder with a cup of water until smooth.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat slightly.
3
Add mustard seeds and cumin seeds, allowing them to splutter, followed by fresh curry leaves.
4
Add the potato chunks to the tempering and sauté for 5 minutes until lightly browned.
5
Pour the yogurt-besan mixture slowly into the pan while stirring continuously to prevent curdling.
6
Bring the curry to a gentle boil, then cover and simmer on low heat until the potatoes are tender and the gravy thickens.
7
Season with salt, garnish with fresh coriander leaves, and serve hot with freshly made Jowar Roti.
Ingredients
4 medium potatoes, peeled and cut into chunks
1 cup fresh yogurt, whisked
2 tablespoons chickpea flour (besan)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons mustard oil
1 sprig curry leaves
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.