This Sanjeev Kapoor-style Matthe Wale Aloo is all you need for dinner during summer

The sudden rise in mercury has left all of us restless. And when it comes to cooking a meal amidst the heat, it is a challenging task too. This is when the body calls for a comforting and simple curry that goes well with rice and roti. This chef Sanjeev Kapoor-style Matthe Wale Aloo is a bowl of comfort. It features mashed potatoes soaked in a rich buttermilk-based gravy, laced with aromatic spices and the earthy goodness of dried fenugreek leaves, creating a flavor that is both comforting and indulgent. Take a look at the recipe.

3 cups buttermilk, 3 medium boiled potatoes, 3 tablespoons mustard oil, 1 tsp cumin seeds, ½ teaspoon asafoetida, 1 inch ginger, 2-3 green chillies, 1 tsp Kashmiri red chilli powder, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, salt to taste, 2-3 tablespoons chopped fresh coriander leaves, and ½ tablespoon dried fenugreek leaves

First of all, mash the boiled potatoes and set them aside.

Chop all the herbs and set them aside.

Next, heat mustard oil in a kadhai and add cumin seeds. Once they start to change colour, add asafoetida and mix well.

Now, add ginger and green chillies, mix and sauté for 1 minute. Also, add potatoes, mix and sauté on medium heat for 4-5 minutes.

Add Kashmiri red chilli powder, turmeric powder and coriander powder and mix well. Now, add buttermilk, mix well and bring it to a boil.

Add salt, mix and cook on medium heat for 6-8 minutes.

Garnish with coriander leaves and dried fenugreek leaves and mix well. Serve hot with rice or roti. (Image: Sanjeev Kapoor)