# Kachori Aloo Ki Sabzi Recipe: A Treasure Among North Indian Aloo Dishes
With the lively celebration of Holi on the horizon, it’s the ideal moment to savor the rich culinary heritage of North India. One such exquisite dish that shines is the **Kachori Aloo Ki Sabzi**. This tasty recipe originates from Uttar Pradesh and is a cherished choice on the street food scene, frequently made by local vendors. Referred to as **Mathura ki Dubki Wala Aloo Sabzi**, meaning “potatoes dipped in water,” this dish is essential for anyone eager to explore the authentic flavors of North Indian cuisine.
## What Sets Kachori Aloo Ki Sabzi Apart?
Kachori Aloo Ki Sabzi is a distinct potato curry marked by its loose, watery texture and lack of tomatoes, onions, and garlic. Instead, it leverages a blend of spices to deliver a tangy and fragrant flavor. The dish is especially recognized for its abundant use of cloves, black peppercorns, green chilies, and dry red chilies, which add to its unique taste.
The cooking process involves hand-mashing boiled potatoes and simmering them in a rich, spiced broth. This technique allows the potatoes to soak up the essence of the spices, yielding an utterly delicious and moreish dish. The pairing of the spicy, tangy curry with the crunchy kachori provides a wonderful contrast that will surely excite your palate.
## Ingredients
To make Kachori Aloo Ki Sabzi, you will require the following components:
– **For the Aloo Ki Sabzi:**
– 4-5 medium potatoes (boiled and hand-mashed)
– 2 tablespoons of oil
– 1 teaspoon cumin seeds
– 4-5 cloves
– 4-5 black peppercorns
– 2-3 slit green chilies
– 2-3 dry red chilies
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to preference)
– 1 teaspoon coriander powder
– Salt to taste
– 4-5 cups water (modify for preferred thickness)
– Fresh coriander leaves for garnish
– **For the Khasta Kachori:**
– Refer to the [Khasta Kachori recipe](https://www.sailusfood.com/2010/03/24/khasta-kachori-chaat/) for preparation details.
## Instructions
### Step 1: Make the Aloo Ki Sabzi
1. **Heat Oil:** In a large skillet, heat the oil on medium heat. Add cumin seeds and let them sizzle.
2. **Incorporate Whole Spices:** Introduce cloves, black peppercorns, slit green chilies, and dry red chilies. Stir for a minute until fragrant.
3. **Spice it Up:** Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly and cook for a minute.
4. **Add Water:** Pour in the water and bring to a boil. Adjust the water volume according to your desired thickness.
5. **Include Potatoes:** Carefully add the hand-mashed boiled potatoes to the bubbling water. Stir well to mix.
6. **Simmer:** Lower the heat and let the mixture simmer for around 15-20 minutes, allowing the potatoes to absorb the spices and flavors.
7. **Garnish:** Once ready, top with fresh coriander leaves.
### Step 2: Prepare the Khasta Kachori
Refer to the instructions in the [Khasta Kachori recipe](https://www.sailusfood.com/2010/03/24/khasta-kachori-chaat/) to craft the crispy kachoris that will pair perfectly with your aloo ki sabzi.
## Serving Suggestions
Kachori Aloo Ki Sabzi is best enjoyed hot. For a traditional experience, gently crush the kachoris on top and dip them into the soupy aloo ki sabzi. This allows the kachoris to absorb the curry flavors, creating a delightful experience with every bite. Alternatively, you can serve it with puris; for this, consider thickening the curry by incorporating a tablespoon of flour or maida.
## Conclusion
Kachori Aloo Ki Sabzi is more than simply a dish; it’s a celebration of flavors that reflects the essence of North Indian cuisine. Whether you’re making it for a festive celebration like Holi or just yearning for a comforting meal, this recipe is bound to impress. So gather your ingredients, follow the steps, and indulge in this culinary treasure that is sure to become a favorite in your household!