Mathura Ke Dubki Wale Aloo

Mathura Ke Dubki Wale Aloo is a popular dish from Mathura, India, the birthplace of Lord Krishna. This simple, amazing potato curry is prepared with mashed boiled potatoes, aromatic Indian spices, and some fresh herbs. This dish is a 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 is one such vegetable that 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 simplest, and easiest recipes for making aloo ki sabzi, using pantry ingredients. The key to this flavorful, aromatic aloo curry, lies in its whole spices, fresh herbs, and most important simmering of 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 curries 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 dishes served in every nook and corner of Mathura. You will find this dish served in restaurants, as street food, and even at weddings. This is one of the most satisfying potato curries 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 a combination of all. This dish can vary in taste, texture, and consistency, depending upon the region.

At my mom’s place, we use tomatoes, to make aloo curry, whereas at my in-law’s place they use a 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 amazing!!!

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

 

 

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 cardamom

1 black cardamom

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 asafetida

2-3 dried whole red chili

FOR GARNISH

A handful of fresh cilantro

Pic Shown: Mathura Ke Dubki Wale Aloo

 

 

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. 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 the stovetop also. Please refer to the post later for stovetop instructions.

PREP FOR MATHURA KE DUBKI WALE ALOO

You will need a mortar and pestle

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

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

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

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

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

Add coarse 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 an Instant Pot

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

Add 3 cups of water, and 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 the desired consistency.

Note: The sauce thickens as it cooks.

Turn OFF sauté mode. Prepare the tempering.

FOR THE TEMPERING

You will need a tempering pan

On a stovetop, in a small saucepan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili ( broken into half ), and asafetida. 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!!

 

 

STOVETOP MATHURA KE DUBKI WALE ALOO

In a cast-iron Kadai or heavy bottom pot, add the potato mixture, and all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste.

Add 3 cups of water, and 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 the desired consistency.

Note: The sauce thickens as it cooks.

Turn OFF the heat. Prepare the tempering.

FOR THE TEMPERING

You will need a tempering pan

In a small saucepan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili ( broken into half ), and asafetida. 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!!

Pic Shown: Mathura Ke Dubki Wale Aloo

 

 

TIPS FOR AUTHENTIC MATHURA KE DUBKI WALE ALOO

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

FREQUENTLY ASKED QUESTIONS

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 broth 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 freshly 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 as 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

 

 

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