mathura ke dubki wale aloo

Mathura ke dubki wale aloo recipe With step by step photos – a thin spiced and tasty curry made with potatoes and famous in mathura – one of the holy cities in the northern part of India, in Uttar Pradesh. A vegan recipe.

I have been both to mathura and vrindavan. While mathura is associated with the birth of bhagwan krishna. In vrindavan bhagwan krishna spent his childhood. When we visited there, we did not have the specialties of these places. Not even dubki wale aloo or aloo sabzi as its known. It was a short visit to these places and we would have our food at the iskcon temple hotel’s restaurant.

mathura ke aloo recipe

This mathura ke aloo recipe is so easy to make and you just need some spices and potatoes. The curry is thin and no onions, tomatoes or garlic are used. The addition of the spices give a lot of flavor and taste to the curry. Mathura ke dubki wale aloo is best had with pooris or luchi or kachori.

In mathura this aloo curry is served With khasta khachori (flaky fried bread stuffed with spiced black gram filling) along with jalebi. I had seen this recipe in a cookbook – “cuisine – food heritage of India” by vimla patil. I had purchased this book in my college years and never went about to make this recipe. The name of the recipe itself caught my attention then. Well this book has some good regional Indian recipes.

So for the first time, I made this recipe adapting to suits our tastes from this cookbook. The result was damn good spiced potato curry which went very well with the luchi I had made.

The combination of potatoes and pooris is a favorite at home. so no wonder, all the luchis and the potato curry got over in no time. This recipe is particularly good, as apart from green chilies, you don’t need to chop anything. Saves time and makes for a wholesome weekend breakfast.

How to make mathura ke dubki wale aloo

1. Measure and keep all the ingredients ready.

mathura ke dubke wale aloo recipe

2. Boil 600 to 650 grams potatoes till they are very well cooked and can be easily mashed.

mathura ke dubke wale aloo recipe

3. Peel and lightly mash the potatoes. Keep aside.

mathura ke dubke wale aloo recipe

4. Heat 2 tablespoon oil in a pan. Crackle 1 teaspoon cumin seeds first.

mathura ke dubke wale aloo recipe

5Am . Then add 2 to 3 chopped green chilies.

mathura ke dubke wale aloo recipe

6. Stir for a few seconds.

mathura ke dubke wale aloo recipe

7. I have used 1 inch chopped ginger, so adding them now. But if you are using dry ginger powder (sanuth) then add them along with other spice powders later on in the recipe.

mathura ke dubke wale aloo recipe

8. Saute for few seconds till the raw smell of ginger disappears.

mathura ke dubke wale aloo recipe

9. Switch off the flame and add these spice powders one by one – 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida (hing) and 1 teaspoon garam masala powder. If you have not added chopped ginger in the previous step then add 1 teaspoon dry ginger powder (saunth) now.

mathura ke dubke wale aloo recipe

10. Stir and keep the pan on fire again.

mathura ke dubke wale aloo recipe

11. Add the mashed potatoes.

mathura ke dubke wale aloo recipe

12. Stir well.

mathura ke dubke wale aloo recipe

13. Pour 3 cups water.

mathura ke dubke wale aloo recipe

14. Mix well.

mathura ke dubke wale aloo recipe

15. Add 1 teaspoon dry mango powder (amchur powder) and salt as required

mathura ke dubke wale aloo recipe

16. Stir very well.

mathura ke dubke wale aloo recipe

17. Let the curry simmer for 10 to 12 minutes or till the flavors from the spices have blended well in the curry.

18. The potatoes will also help to thicken the curry a bit.

19. Check the taste and add more of the red chili powder or dry mango powder or salt if required.

20. Add the coriander leaves and switch off the flame.

21. Stir and keep covered for a few minutes.

22. Serve Mathura ke dubki wale aloo with pooris, luchis or kachoris.

mathura ke dubki wale aloo recipe
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mathura ke dubki wale aloo

4.77 from 17 votes
Mathura ke dubki wale aloo is a spiced, thin potato curry flavored only with spices. No onion no garlic recipe and a specialty from mathura. Best had with khasta kachoris, pooris or luchi.
mathura ke dubki wale aloo recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):6 to 7
(1 CUP = 250 ML)

INGREDIENTS

  • 600 to 650 grams potatoes (aloo)
  • 2 to 3 green chilies - chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon dry ginger powder or 1 inch ginger finely chopped * check notes
  • 1 teaspoon kashmiri red chili powder or deghi mirch * check notes
  • ½ teaspoon turmeric powder
  • ¼ teaspoon asafoetida powder (hing)
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon garam masala powder
  • ¼ cup chopped coriander leaves
  • 3 cups water
  • 2 tablespoon oil
  • salt as required

INSTRUCTIONS

boiling potatoes

  • Boil the potatoes till they are very well cooked and can be easily mashed.
  • Peel and lightly mash the potatoes. Keep aside.

making mathura ke dubki wale aloo

  • Heat oil in a pan. Crackle the cumin first.
  • Add the green chilies and stir for a few seconds.
  • Switch off the flame and add all the spice powders one by one - turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder.
  • Stir and keep the pan on fire again.
  • Add the mashed potatoes and stir well. Pour 3 cups water. Add the dry mango powder and salt.
  • Stir very well and let the curry simmer for 10 to 12 mins till all the flavors from the spices have well blended in the curry.
  • The potatoes will also help to thicken the curry a bit.
  • Check the taste and add more of the red chili powder or dry mango powder or salt if required.
  • Add the coriander leaves and switch off the flame. Stir and keep covered for a few minutes.
  • Serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

NOTES

* if adding ginger, then add with green chilies and saute till the raw aroma of the ginger goes away.
* if using any other red chili powder, then depending on the hotness of the red chili powder, reduce the quantity to ½ teaspoon or ¼ teaspoon.
*the recipe can also be halved if making for 2 to 3 people.
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Dassana Amit

[avatar]namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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52 comments/reviews

  1. HI!! Need urgnt help..i made this aloo..it has turned out well except it had too much of hing in it..what can i do to reduce it..i have already tried squeezing lemon but not much help..plz can u let me know as my guest are about to come..

    • mash some potatoes in the gravy. the hing aroma will become less.

  2. U are awesome and all your recipes r just perfect. Thanks for such Reciepes.

    • thanks a lot manisha ????

  3. Made dis recipe today with urad dal ki poori…came out too good.my husband just loved it. Thanks

    • Welcome Priyanka. Thanks for sharing your positive feedback.

  4. Hey i have been following your recipes for quite a while
    N whenever tried they come out to be absolutely delicious and authentic.
    The best page for veg recipes 🙂

    • Thanks Akanksha for sharing positive feedback on recipes.

  5. What an easy way to soul satisfying food. I got inspired to make some methi puri to go with it. And voila !!! I am super chef thanks to you again.

    • thanks sheetal for positive views 🙂 welcome always.

  6. Loved this recipe. I tried this and everyone at home loved it. It’s a simple preparation but also tasty.

  7. This is fantastic, made both curry and poori and they are spot on. Perfect food for and little sunday worship. Thanks for this! Hari Ram 🙂5 stars

    • welcome polly. glad to know this. jai jai ram krishna hari.

  8. Followed the recipe to the T and it turned out Fab !! I did add little rock salt.. and it was a hit on my holi dinner 🙂 Thank You !! Oh Happy holi to U too 🙂5 stars

    • welcome vaishali. glad to know this. happy holi to you too.

  9. It’s a hit every time I make it4 stars

    • thanks deeksha

  10. Hi Dassana,

    Recipe was perfect.. My husband is not a potato fan but I am, I made this and he liked it and asked for a second serve … I just added little black salt and in end roasted crushed kasuri methi… Just little and the flavor was delicious

    • welcome apeksha. glad to know this. thanks for sharing your feedback.

  11. i shall try your recipies and write back to you

    • thanks and do give the feedback when possible.

  12. The receipes Of yours is great, can i get mail from vegrecepies related to festivals

    • thanks karamdeep. i am afraid, we are soon stopping the weekly recipes email service.

  13. I am a regular visitor as your website.. even though, i don’t comment much, but i love all your recipes, have tried many of them. Absolutely great it when it is explained with pictures. Recipes…Simple yet Tasty, perfect for a simple vegetable lover like me and my family is happy to try them, infact they love it. Thanks, keep the recipes coming! 🙂

    • thanks for commenting sama. it helps. also thanks for your positive feedback.

  14. I made this with a little bit of modifications and it was just wonderful! I added chana dal along with the potatoes since my family likes their sabji thick. I upped the quantity of spices,esp hing and added the puree of a tomato. This tasted very very familiar and yet exotic!5 stars

    • thanks sue. chana dal would have thickened the curry. i am sure even with chana dal and the rest of the variations, the sabji was great.

  15. Ma’am it was easy to make still incredibly delicious. Thank you.5 stars

    • welcome bhumika. thanks for sharing positive feedback for the recipe.

  16. Hello dassana first of all I wud like to congratulate u on such a great website. .ur recipes are very delicious. Made tbis aloo for my kids today they really loved it…Thanks for sharing with us such delicious recipe’s
    Loves and luck
    Divya.5 stars

    • welcome divya and big thanks for this positive feedback on website and recipes.

  17. The mathura wale aloo turned out delicious. It is so easy to cook that one cannot possibly go wrong with it.

    Thanks a ton for sharing4 stars

    • welcome reetika

  18. Hi Dassana , I m a regular at ur site…this dish is absolutely yummm..have tried many of ur dishes which were also a success..thank u…4 stars

    • welcome vishma. thanks for giving positive feedback on recipes.

  19. Sunday is my turn to make something in kitchen. Today tried this recipe n it turned out to b really awesome. Everyone loved it….

    • thanks drupad for the positive feedback.

  20. Hey !! The recipe is very good. But pardon me for adding this.. The sabji is eaten with urad dal ki kachori. and then it tastes just awesome. I was born in mathura and this is a regular recipe in my mom’s kitchen

    • i know shivanshi. even i have had the same combo 🙂 khasta kachori is urad dal kachori. at least thats what i meant in the post. i did not meant the kachoris made with aloo, matar or moong dal.

  21. Awesome recipe ,I tried it…it is so yummy,my hubby too liked it…plz share some more such recipe of local delicacy of other parts of India

    • thanks rupali. i always try to put such recipes.

  22. yummy5 stars

  23. mam plz ye recipie hindi me bta dijiye

    • nidhi, i don’t know how to type hindi from the laptop. if any doubt in understanding then let me know and i will reply.

    • Nidhi, use Google translate and copy paste your text into it and it will give the transalation in Dev Nagari. I would not want some one to miss out on such Yummy food. Hope this helps5 stars

      • thanks a lot aparna for your suggestion. yes it will work and definitely help.

  24. nice recipie plz share the secret behind those puffy pooris…

  25. Dassana, all your recipes are amazing. I refer to them on a daily basis. I know a little planning is required as some of these recipes require prep work the night before. Could you share a post on making a weekly meal plan based on your recipes? Are you able to share your personal meal plan?

    • thanks parinder. i know some planning is required. usually i plan the menu a day or two before depending on what veggies i have in the fridge. i don’t do a weekly plan. lets see if i can get the time to write a post of a meal plan or menu. thanks for the suggestion.

  26. Puffy pooris with spicy aloo, what more could we ask… nice recipe Dassana!5 stars

    • thanks mullai