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!
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, coarse 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.
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 as discussed earlier.
Please refer to the post for the following
Tips For Authentic Mathura Ke Dubki Wale Aloo
Frequently Asked Questions
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