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 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.