Delicious Matki Batata Curry

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Discover the secret to a mouthwatering Delicious Matki Batata Curry! This easy-to-follow recipe brings together tender sprouted moth beans and soft potatoes in a rich, aromatic curry. From tempering fragrant spices like mustard and cumin to creating a luscious coconut-ginger-garlic paste, every step builds incredible flavour. Learn how simple ingredients transform into a hearty, comforting meal perfect with bhakri, chapati, or rice. Don’t miss out on the full details to master this delicious, healthy curry that’ll become a family favourite.

Also Read – Flavorful Homestyle Potato Curry

Also Read – Homemade Chickpea Chaat Recipe

Ingredients:
  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 1 Medium Onion Chopped
  • A Pinch of Hing / Asafetida
  • Paste: Dry Coconut, Ginger, Garlic, Coriander Leaves, 1 Green Chilli
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • Salt to taste
  • 1 tbsp Garam Masala
  • 1,1/2 tbsp Kolhapuri Masala
  • 1 tsp Coriander Powder
  • 200 gm Matki (Sprouted Moth Beans)
  • 2 Small-sized Boiled potatoes (Peeled)
  • 2-3 tbsp Roasted Peanut Powder
  • Warm water (2 glasses)

Also Read – How To Make Farsan Curry

Instructions:
  1. Heat oil in a pan (kadhai).
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds.
  4. Add curry leaves.
  5. Add finely chopped onion and saute until lightly browned.
  6. Add asafoetida powder and mix well.
  7. Add a paste of dried coconut, ginger, garlic, coriander, and green chilli (all pounded together). Saute well on medium heat.
  8. Add turmeric powder and mix well.
  9. Add chopped tomato and saute for 2 minutes until softened.
  10. Reduce the flame to low.
  11. Add salt to taste and mix well.
  12. Add garam masala powder and Kolhapuri masala. Saute for a minute on low heat.
  13. Add coriander powder and mix well.
  14. Add sprouted moth beans (matki) and saute for 2 minutes on low heat, ensuring it’s well coated with the masala.
  15. Roughly break the boiled and cooled potatoes into pieces with your hands and add them to the pan. Don’t chop them. Saute for 2 minutes on low heat.
  16. Add roasted peanut powder (optional) and saute for another minute.
  17. Add warm water (initially one glass, then another). Using warm water helps the curry to start boiling quickly.
  18. Mix well.
  19. Cover and simmer on low heat for 15-20 minutes, or until the matki is cooked. The potatoes are already cooked, and the matki will be partially cooked during the sauteing process.
  20. The curry is ready when the matki is cooked. You can adjust the consistency by adding more water if you prefer a thinner curry.
  21. This curry can be eaten like Misal, or with bhakri, chapati, or rice.

Also Read – Whole Moong Curry For Monsoon Season

Delicious Matki Batata Curry

Shubham Nimbalkar
Learn to make Delicious Matki Batata Curry! This easy recipe combines sprouted moth beans & potatoes in a rich, flavorful curry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

  • Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry Leaves
  • 1 Medium Onion Chopped
  • A Pinch of Hing / Asafetida
  • Paste: Dry Coconut, Ginger, Garlic, Coriander Leaves, 1 Green Chilli
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • Salt to taste
  • 1 tbsp Garam Masala
  • 1,1/2 tbsp Kolhapuri Masala
  • 1 tsp Coriander Powder
  • 200 g Matki Sprouted Moth Beans
  • 2 Small-sized Boiled potatoes Peeled
  • 2-3 tbsp Roasted Peanut Powder
  • Warm water 2 glasses

Instructions
 

  • Heat oil in a pan (kadhai).
  • Add mustard seeds and let them splutter.
  • Add cumin seeds.
  • Add curry leaves.
  • Add finely chopped onion and saute until lightly browned.
  • Add asafoetida powder and mix well.
  • Add a paste of dried coconut, ginger, garlic, coriander, and green chilli (all pounded together). Saute well on medium heat.
  • Add turmeric powder and mix well.
  • Add chopped tomato and saute for 2 minutes until softened.
  • Reduce the flame to low.
  • Add salt to taste and mix well.
  • Add garam masala powder and Kolhapuri masala. Saute for a minute on low heat.
  • Add coriander powder and mix well.
  • Add sprouted moth beans (matki) and saute for 2 minutes on low heat, ensuring it’s well coated with the masala.
  • Roughly break the boiled and cooled potatoes into pieces with your hands and add them to the pan. Don’t chop them. Saute for 2 minutes on low heat.
  • Add roasted peanut powder (optional) and saute for another minute.
  • Add warm water (initially one glass, then another). Using warm water helps the curry to start boiling quickly.
  • Mix well.
  • Cover and simmer on low heat for 15-20 minutes, or until the matki is cooked. The potatoes are already cooked, and the matki will be partially cooked during the sauteing process.
  • The curry is ready when the matki is cooked. You can adjust the consistency by adding more water if you prefer a thinner curry.
  • This curry can be eaten like Misal, or with bhakri, chapati, or rice.

Video

Keyword indian cuisine

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