mathura ke dubki wale aloo recipe, how to make mathura ke aloo recipe

4.72 from 14 votes
mathura ke dubki wale aloo recipe - 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.
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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.

mathura ke aloo recipe

i have been both to mathura and vrindavan. while mathura is associated with the birth of lord krishna. in vrindavan lord 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. in case you visit uttar pradesh, then some of the popular recipes which you can try there are:

  1. chura matar
  2. veg tehri
  3. gujiya
  4. malpua
  5. rabdi
  6. banarasi style dum aloo

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 luchis or kachoris.

in mathura this aloo curry is served with khasta khachoris (flaky fried bread stuffed with spiced black gram filling) along with jalebis. 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 making 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.

if you are looking for more aloo recipes then do check bengali dum alooaloo matar curry, aloo rasedar and kashmiri dum aloo recipe.

mathura ke dubki wale aloo recipe below:

mathura ke dubki wale aloo recipe
4.72 from 14 votes
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mathura ke dubki wale aloo recipe

mathura ke dubki wale aloo recipe - 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.
course main course
cuisine north indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 6 to 7
author dassana

ingredients (1 cup = 250 ml)

  • 600 to 650 grams potatoes (aloo)
  • 2 to 3 green chilies (hari mirch) - chopped
  • 1 teaspoon cumin seeds (jeera)
  • 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 (haldi)
  • ¼ teaspoon asafoetida powder (hing)
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon garam masala powder
  • ¼ cup chopped coriander leaves (dhania patta)
  • 3 cups water
  • 2 tablespoon oil
  • salt as required

how to make recipe

boiling potatoes:

  1. boil the potatoes till they are very well cooked and can be easily mashed.

  2. peel and lightly mash the potatoes. keep aside.

making mathura ke dubki wale aloo:

  1. heat oil in a pan. crackle the cumin first.
  2. add the green chilies and stir for a few seconds.
  3. 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.
  4. stir and keep the pan on fire again.
  5. add the mashed potatoes and stir well. pour 3 cups water. add the dry mango powder and salt.
  6. 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.
  7. the potatoes will also help to thicken the curry a bit.
  8. check the taste and add more of the red chili powder or dry mango powder or salt if required.
  9. add the coriander leaves and switch off the flame. stir and keep covered for few minutes.
  10. serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

recipe 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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how to make mathura ke dubki wale aloo recipe:

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.

mathura ke dubke wale aloo recipe

5. crackle 1 teaspoon cumin seeds first.

mathura ke dubke wale aloo recipe

6. then add 2 to 3 chopped green chilies.

mathura ke dubke wale aloo recipe

7. stir for a few seconds.

mathura ke dubke wale aloo recipe

8. 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

9. saute for few seconds till the raw smell of ginger disappears.

mathura ke dubke wale aloo recipe

10. 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 previous step then add 1 teaspoon dry ginger powder (saunth) now.

mathura ke dubke wale aloo recipe

11. stir and keep the pan on fire again.

mathura ke dubke wale aloo recipe

12. add the mashed potatoes.

mathura ke dubke wale aloo recipe

13. stir well.

mathura ke dubke wale aloo recipe

14. pour 3 cups water.

mathura ke dubke wale aloo recipe

15. mix well.

mathura ke dubke wale aloo recipe

16. add 1 teaspoon dry mango powder (amchur powder) and salt as required

mathura ke dubke wale aloo recipe

17. stir very well.

mathura ke dubke wale aloo recipe

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

19. the potatoes will also help to thicken the curry a bit.

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

21. add the coriander leaves and switch off the flame.

22. stir and keep covered for few minutes.

23. serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

mathura ke dubki wale aloo recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  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.