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.
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.
2. Boil 600 to 650 grams potatoes till they are very well cooked and can be easily mashed.
3. Peel and lightly mash the potatoes. Keep aside.
4. Heat 2 tablespoon oil in a pan. Crackle 1 teaspoon cumin seeds first.
5. Then add 2 to 3 chopped green chilies.
6. Stir for a few seconds.
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.
8. Saute for few seconds till the raw smell of ginger disappears.
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.
10. Stir and keep the pan on fire again.
11. Add the mashed potatoes.
12. Stir well.
13. Pour 3 cups water.
14. Mix well.
15. Add 1 teaspoon dry mango powder (amchur powder) and salt as required
16. Stir very well.
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.
More Aloo recipes
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mathura ke dubki wale aloo
- 600 to 650 grams potatoes
- 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
- 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.
* 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.