Jai Shree Radhey, Jai Shree Krishna..
There are days when you open your fridge, stare for a minute, and wonder — “What should I cook today?”
You want something quick, light, and comforting… not too oily, not too heavy, but still full of flavor.
Well, this Aloo ki Chaas Wali Sabzi (Potato Curry in Buttermilk) is the answer to all those days!
This dish is simple, soulful, and ready in just 10 minutes! It’s one of those recipes that prove comfort food doesn’t have to be complicated. The tanginess of buttermilk (chaas or mattha) combined with the soft texture of mashed potatoes creates a smooth, mildly spiced curry that soothes your palate and feels like a warm hug in a bowl.
It’s especially perfect for summer — cooling, easy to digest, and full of homely flavor. You don’t need any fancy ingredients — just a few boiled potatoes and leftover buttermilk, and you’ve got a wholesome meal ready in minutes.
Pair it with steamed rice, puri, or kachori, and you’ll have a comforting North Indian-style meal that’s light yet satisfying. Once you try this, it might just become your go-to “I don’t know what to cook” dish!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Video
Ingredients
- Oil – 2 tbsp
- Mustard seeds – ¼ tsp
- Fenugreek seeds (methi dana) – 1/8 tsp
- Cumin seeds – ¼ tsp
- Chopped green chilies – 2
- Dried red chili – 1
- Curry leaves – 1 sprig
- Chopped ginger – ½ tsp
- Cinnamon stick – a small piece
- Black peppercorns – 5
- Cloves – 2
- Asafoetida (hing) – 1/8 tsp
- Green peas – ¼ cup
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Red chili powder – ¼ tsp
- Garam masala – ¼ tsp
- Boiled & mashed potatoes – 3
- Buttermilk (Chaas / Mattha) – 500 ml (about 2 cups)
- Dried fenugreek leaves (Kasuri methi) – ¼ tsp
- Salt – to taste
- Fresh coriander leaves – 1 tbsp, finely chopped
Method
- Firstly, heat 2 tbsp oil in a pan or kadai on medium flame.
- Once hot, add 1/4 tsp mustard seeds and let them splutter. Then add 1/8 tsp fenugreek seeds, 1/4 tsp cumin seeds, 2 green chillie, 1 dry red chili, 1/2 tsp chopped ginger, 1 sprig curry leaves, a small piece of cinnamon, 4 – 5 black peppercorns and 2 cloves.
Let these spices crackle for a few seconds until aromatic. The kitchen will instantly fill with that comforting South-North Indian fusion aroma!
- Now add 1/4 cup green peas and saute for a minute. Then add 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/4 tsp red chili powder, and 1/4 tsp garam masala powder.
Pour in a splash of water to prevent the spices from burning and cook the mixture for 3–4 minutes until the oil starts separating slightly from the sides.
Now, add the boiled and mashed potatoes to the masala.
Mix and sauté for 1–2 minutes so the potatoes absorb all those rich flavors.Slowly pour in the buttermilk (chaas) while stirring continuously. This prevents curdling.
Add kasuri methi and salt to taste. Mix well — the curry will start to thicken naturally because of the potatoes.If the curry looks too thick, add about ½ cup water to adjust the consistency.
Cover the pan with a lid and simmer on medium heat for 8–10 minutes. Once it comes to a gentle boil, turn off the heat.Finally, sprinkle freshly chopped coriander leaves, give it one last stir, and your comforting Aloo Chaas Curry is ready to serve!
Serve hot with steamed rice, jeera rice, puri, or kachori. For a lighter meal, enjoy it as a standalone bowl of warm, tangy curry — almost like a soup! Perfect for lunch, dinner, or even a quick meal after fasting.
And there you have it — your 10-minute Buttermilk Potato Curry (Aloo ki Chaas Wali Sabzi)!
Simple ingredients, minimal effort, and a bowl full of flavor, warmth, and nostalgia.
It’s one of those recipes that make you appreciate how magical basic ingredients like potatoes, spices, and buttermilk can be when combined with love and patience.
So, the next time you’re out of ideas or just want something homely and satisfying — try this recipe, take a bite, and you’ll know why it’s a family favorite.
Tips & Tricks
- Prevent curdling:
Keep the flame medium and stir continuously while adding buttermilk. Never pour chaas into very hot masala — let it cool slightly first. - Adjust the tanginess:
If your buttermilk is too sour, add a few tablespoons of milk to balance the flavor. - For extra aroma:
Crush kasuri methi between your palms before adding — it releases more flavor. - Vrat-friendly version:
Skip mustard seeds, methi, and garam masala — the dish still tastes delicious. - Thick vs thin consistency:
For a gravy-style curry, add more chaas or water. For a semi-dry version, cook a bit longer to let it thicken. - Storage tip:
This curry tastes best fresh, but if you have leftovers, store them in the fridge and reheat gently on low flame (don’t boil, as chaas can curdle).
