Mathura Ke Dubki Wale Aloo – Instant Pot, Stove Top

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Mathura Ke Dubki Wale Aloo is a popular dish from Mathura, India, birth place of Lord Krishna. This simple, amazing potato curry is prepared with mashed boiled potatoes, aromatic Indian spices, and some fresh herbs. This dish is no-onion, no-garlic, no-tomato recipe. Enjoy this Mathura Ke Dubki Wale Aloo with some Khasta poori or Kachori! 

 

Mathura Ke Dubki Wale Aloo Potato Curry Aloo Jhol

 

 

MATHURA KE DUBKI WALE ALOO

Potato is one such vegetable which is loved by all ages. In India, potato is used in everyday cooking from simple to exquisite dishes. One such exquisite dish is Mathura Ke Dubki wale aloo. A spicy, flavorful aloo curry made with boiled potatoes and aromatic spices. This hot and spicy curry is relished with some Khasta poori or Kachori. A very different preparation of aloo curry, with simple pantry ingredients and some fresh herbs that give this dish an aromatic, lip-smacking flavor.

Dubki Wale Aloo is one of my family favorites. I often make this aloo curry, this is one of the most simplest, and easiest recipe of making aloo ki sabji, using pantry ingredients. Key to this flavorful, aromatic aloo curry, lies in its whole spices, fresh herbs and most important simmering the sauce.

It takes only 10 minutes to prep this dish, basically a dump and go recipe, where you add all the ingredients along with water, and let the curry simmer. While the aloo curry is simmering, I make the khasta puri to go along with this dubki wale aloo.

Today, I am sharing one of the most famous potato curry in India. I remember, back in 1985, when I visited Mathura, the first thing I tasted was this amazing Dubki Wale Aloo, served with moist, flaky, Khasta poori or Kachori, and piping hot Jalebi, ahh… match made in heaven!!

If you have been to Mathura, I am sure you have tasted this heavenly dish, Dubki Wale Aloo. It is one of the popular dish served in every nook and corner of Mathura. You will find this dish served in restaurants, as a street-food, and even in the weddings. This is one of the most satisfying potato curry, and is like having a feast.

DIFFERENCE BETWEEN ALOO CURRY & DUBKI WALE ALOO

In India, there are many versions of potato curry. I think every household in India has a unique way of making potato curry. Some use tomatoes, others use onion-garlic, while some use combination of all. This dish can vary in taste, texture, and consistency, depending upon region.

At my mom’s place, we use tomatoes, to make aloo curry, wheres at my in-laws place they use combination of onion, garlic, and tomatoes. So, it all depends on your personal preference.

However, the Dubki Wale Aloo, uses, no-onion, no-garlic, and even no-tomatoes. This dish was created by vendors to accompany the Khasta Kachori. And, thus it got its popularity all around India. Khasta Kachoris are typically served with aloo curry. A very inexpensive, yet flavorful curry, that brings in the wow factor.

I sometimes, turn this into Khasta Kachori Chaat, add some sweet and tangy tamarind chutney and some spicy green chutney, it tastes amazzzzing!!!

Pic Shown: Serving Mathura Ke Dubki Wale Aloo with Khasta Poori

 

Mathura Ke Dubki Wale Aloo Potato Curry Aloo Jhol

 

INGREDIENTS FOR MATHURA KE DUBKI WALE ALOO

3 – large potatoes, boiled and peeled

2-3 green chili, adjust to taste

1 inch ginger

1/2 cup fresh cilantro, chopped

5-6 mint leaves, chopped ( optional )

3 cups water, as needed

WHOLE SPICES

2-3 GREEN CARDAMON

1 BLACK CARDAMON

5-6 CLOVES

1/2 inch CINNAMON STICK

1 teaspoon BLACK PEPPERCORNS

1 teaspoon CUMIN SEEDS

DRY SPICES

1/2 tablespoon CORIANDER POWDER

1/2 teaspoon TURMERIC POWDER

1 teaspoon RED CHILI POWDER, adjust to taste

2 teaspoon DRIED MANGO POWDER ( AMCHUR ), adjust to taste

salt to taste

FOR TEMPERING

3 tablespoon oil

1 teaspoon CUMIN SEEDS

1/8 teaspoon ASAFOETIDA

2-3 DRIED WHOLE RED CHILI

FOR GARNISH

Handful of fresh cilantro

 

 

HOW TO MAKE MATHURA KE DUBKI WALE ALOO

Traditionally, the potatoes are simmered, along with some coarsely ground whole spices, some fresh herbs, in a cast-iron kadai or a wok. The longer it simmers, the deeper, dark color it gets. Depending upon how long it has been simmered, this dish can vary from dark green to almost black in color. Also, the flavors get more intense when the curry gets cooked longer.

Today, I am sharing my easy step by step recipe, to make the same authentic tasting, flavorful Dubki Wale Aloo. I have used Instant Pot to boil the potatoes, and later to cook the curry as well. However, you can make this curry on stove top also. Please refer to the post later for stove top instructions.

PREP FOR MATHURA KE DUBKI WALE ALOO

You will need mortar and pestle

Roughly mash the boiled potatoes with your hands ( mix of small and big chunks ).

Using mortar and pestle, course ground whole spices – green cardamon, black cardamon, cumin seeds, cinnamon stick, cloves, black peppercorns. Remove and keep it aside.

Note: You can use spice grinder to grind the spices.

In the same mortar and pestle, course ground fresh cilantro, mint ( optional ), green chili and ginger. 

Note: You can also use spinach instead of fresh cilantro.

 

 

Add course ground whole spices and fresh herbs to the mashed potatoes.

Toss the potatoes to coat evenly with the spice and herb mixture.

 

 

INSTANT POT MATHURA KE DUBKI WALE ALOO

You will need Instant Pot

Turn ON saute mode ( more ). Add the potato mixture, all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste.

 

 

Add 3 cups of water, mix well. Cover and bring the mixture to a boil.

Once the mixture comes to a boil, remove the lid, and let it simmer for around 15-20 minutes or until the sauce thickens to a desired consistency.

Note: The sauce thickens as it cooks.

 

 

Turn OFF saute mode. Prepare the tempering.

 

Mathura Ke Dubki Wale Aloo Potato Curry Aloo Jhol

 

FOR THE TEMPERING

You will need tempering pan

On a stove top, in a small sauce pan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili ( broken into half ) and asafoetida. Cook for 30 seconds or until the cumin seeds turn brown. Turn OFF the heat.

Pour this tempering over the Aloo curry. Add some fresh cilantro, mix and serve hot with some piping hot Khasta puri. Enjoy!!

 

 

STOVE TOP MATHURA KE DUBKI WALE ALOO

Follow the recipe as discussed earlier. In a cast iron kadai or heavy bottom pot, add the potato mixture, water, mix well. Cover and bring the mixture to a boil. Remove the lid, reduce the heat to medium, and let it simmer to a desired consistency. Rest of the recipe is same as Instant pot.

Pic Shown: Mathura Ke Dubki Wale Aloo

 

Mathura Ke Dubki Wale Aloo Potato Curry Aloo Jhol

 

PRO TIPS FOR AUTHENTIC MATHURA KE DUBKI WALE ALOO

Mash the potatoes with your hands, for uneven, small and big chunks of potatoes.

The starch in the potatoes, help thicken the curry, making it scrumptious, non-watery sauce or gravy without any added flour.

Use mortar and pastel, to coarsely grind the whole spices. I think grinding the spices with mortar and pastel, gives a nice course texture, it also helps release natural oils from the spices. Thus, giving the aloo curry, a distinct flavor and texture.

Fresh herbs are used in a very small quantity, just to impart the fresh flavor and color to the aloo curry. Cilantro and mint, add a nice fresh flavor and color to this dish. You can also use some fresh spinach in combination with other herbs.

Simmering the sauce helps it thicken naturally, also gives it a nice intense flavor and a deep, dark green, almost blackish color to the aloo curry.

Pic Shown: Closeup of Mathura Ke Dubki Wale Aloo

 

 

FAQ ABOUT MATHURA KE DUBKI WALE ALOO

CAN I ADD TOMATOES

Traditionally, tomatoes are not added to this dish. The tangy flavor in the dish comes from the dried mango powder ( amchur ). However, if you prefer tomatoes in the curry, feel free to add some.

To make this recipe with tomatoes, add two medium size tomatoes. Cut back on dried mango powder, since tomatoes also impart some tanginess to this dish.

CAN I USE CHAAT MASALA 

Yes, you can use chaat masala instead of dried mango powder or use both. Both impart tangy flavor to the dish, so use accordingly.

CONSISTENCY OF THIS DISH

Typically, this dish has a soupy or brothy consistency, since it is served with Khasta poori or Kachori. You, basically dip the Kachori in the sauce and relish the dish. However, adjust the consistency as per taste.

CAN I USE GARAM MASALA

You can use garam masala, instead of crushed whole dried spices. However, the fresh crushed spices add a ton of flavor to this dish, which I found missing when using garam masala.

CAN I USE RAW POTATOES

The recipe does not taste the same with raw potatoes. I highly recommend using boiled potatoes for this recipe, to get the true authentic flavors and taste.

CAN I USE FLOUR TO THICKEN THE SAUCE

I prefer to simmer the sauce, and let it thicken naturally. The starch in the potatoes is enough to thicken the sauce.

SERVING SUGGESTIONS

This dish is typically served with some Khasta poori or Urad dal Khasta Kachori, served with some sweet and tangy accompaniments such as Khatta Metha Kaddu, some Boondi Ka Raita and some piping hot Jalebi.

Pic Shown: Serving Mathura Ke Dubki Wale Aloo with Khasta Poori

 

Mathura Ke Dubki Wale Aloo / Aloo Ki Sabji / Aloo Jhol

Mathura Ke Dubki Wale Aloo is a popular dish from Mathura, India, birth place of Lord Krishna. This simple, amazing potato curry is prepared with mashed boiled potatoes, aromatic Indian spices, and some fresh herbs. This dish is no-onion, no-garlic, no-tomato recipe. Enjoy this Mathura Ke Dubki Wale Aloo with some Khasta Kachori or puri!
Course Breakfast/Brunch, Main Course
Cuisine Indian, North Indian
Keyword mathura ke dubki wale aloo, dubki wale aloo, aloo ki sabji, aloo curry, aloo jhol, potato curry, indian potato curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR MATHURA KE DUBKI WALE ALOO

  • 3 large potatoes, boiled and peeled
  • 2-3 green chili, adjust to taste
  • 1 inch ginger
  • 1/2 cup fresh cilantro, chopped
  • 5-6 mint leaves, chopped ( optional )
  • 3 cups water, as needed

WHOLE SPICES

DRY SPICES

FOR TEMPERING

FOR GARNISH

  • Handful of fresh cilantro, chopped

Instructions

PREP FOR MATHURA KE DUBKI WALE ALOO

  • You will need mortar and pestle
  • Roughly mash the boiled potatoes with your hands ( mix of small and big chunks ).
  • Using mortar and pestle, course ground whole spices – green cardamon, black cardamon, cumin seeds, cinnamon stick, cloves, black peppercorns. Remove and keep it aside.
    Note: You can use spice grinder to grind the spices.
  • In the same mortar and pestle, course ground fresh cilantro, mint ( optional ), green chili and ginger.
    Note: You can also use spinach instead of fresh cilantro.
  • Add course ground whole spices and fresh herbs to the mashed potatoes.
  • Toss the potatoes to coat evenly with the spice and herb mixture.

INSTANT POT MATHURA KE DUBKI WALE ALOO

  • You will need Instant Pot
  • Turn ON saute mode ( more ). Add the potato mixture, all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste.
  • Add 3 cups of water, mix well. Cover and bring the mixture to a boil.
  • Once the mixture comes to a boil, remove the lid, and let it simmer for around 15-20 minutes or until the sauce thickens to a desired consistency.
    Note: The sauce thickens as it cooks.
  • Turn OFF the saute mode. Prepare the tempering.

FOR THE TEMPERING

  • You will need tempering pan
  • On a stove top, in a small sauce pan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili ( broken into half ) and asafoetida. Cook for 30 seconds or until the cumin seeds turn brown. Turn OFF the heat.
  • Pour this tempering over the Aloo curry. Add some fresh cilantro, mix and serve hot with some piping hot Khasta Poori. Enjoy!!

STOVE TOP MATHURA KE DUBKI WALE ALOO

  • Follow the recipe as discussed earlier. In a cast iron kadai or heavy bottom pot, add the potato mixture, water, mix well. Cover and bring the mixture to a boil. Remove the lid, reduce the heat to medium, and let it simmer to a desired consistency. Rest of the recipe is same as Instant pot.

Notes

Please refer to the post for the following
  1. PRO TIPS FOR AUTHENTIC MATHURA KE DUBKI WALE ALOO
  2. FAQ ABOUT MATHURA KE DUBKI WALE ALOO

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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