### Kachori Aloo Ki Sabzi Recipe – A Treasure Among North Indian Style Aloo Dishes Accompanied by Khasta Kachori
With Holi approaching, it’s an ideal moment to savor the delectable tastes of Kachori Aloo Ki Sabzi. This tasty UP style aloo ki sabzi is customarily paired with khasta kachori and is a fundamental part of the street food culture, especially among the vendors of Mathura. Referred to as Mathura ki dubki wala aloo sabzi, meaning potatoes dipped in water, this dish is known for its distinctive cooking technique and rich flavor.
#### Features of Aloo Ki Sabzi
This aloo ki sabzi is notable for omitting tomatoes, onions, and garlic, resulting in a straightforward yet tasty potato curry. Its texture is loose and fluid, enabling the potatoes to absorb the spices splendidly. The dish has a tangy taste, with a bold spice character due to the abundant inclusion of cloves, black peppercorns, green chilies, and dry red chilies. The secret to its irresistible flavor is the slow cooking method, where hand-crushed boiled potatoes are cooked in a savory broth, soaking in the fragrant spices.
#### Serving Recommendations
Mathura aloo ki sabzi is generally accompanied by khasta kachori, which is a lentil-filled, deep-fried pastry. The kachoris are gently pressed on top to allow them to soak up the soupy aloo ki sabzi, creating a delightful mix of textures and flavors. Alternatively, this sabzi can also be paired with puris. If you favor a thicker curry for puris, you can easily accomplish this by adding a tablespoon of flour or maida during cooking.
#### Components
– Boiled potatoes (hand-crushed)
– Cloves
– Black peppercorns
– Green chilies
– Dry red chilies
– Water (for the broth)
– Optional: flour or maida (for thickening)
#### Directions
1. **Prepare the Spices**: In a pan, heat some oil and introduce cloves, black peppercorns, green chilies, and dry red chilies. Sauté until fragrant.
2. **Incorporate Potatoes**: Mix in the hand-crushed boiled potatoes, blending well with the spices.
3. **Simmer**: Add sufficient water to achieve a soupy texture. Let the mixture simmer on low heat, allowing the potatoes to absorb the flavors for an extended time.
4. **Tweak Consistency**: If serving with puris, consider incorporating flour or maida to thicken the curry to your preferred consistency.
5. **Serve**: Once done, serve warm with khasta kachori or puris for a delightful meal.
### Closing Thoughts
Kachori Aloo Ki Sabzi is more than just a dish; it’s an experience that embodies the spirit of North Indian street food. With its rich tastes and comforting texture, it’s an excellent choice for festive events like Holi. Relish this treasure of a recipe and enjoy the wonderful mix of kachori and aloo ki sabzi!