Dubki Wale Aloo
Dubki Wale Aloo is a traditional spicy potato curry from the streets of Uttar Pradesh. It is best served with Khasta Kachori or Poori. Here is how to make it.
Matar Ka Nimona, Banarasi Chura Matar, and Tahri are my other favorite recipes from Uttar Pradesh. Try them as well!
Dubki means to take a dip in the water. This curry has Dubki in its name because the potato pieces are cooked in a thin, watery curry. If you visit any city or town in UP, you will find a kachori wala selling crispy Khasta kachoris topped with a ladle full of potato curry on every street. This Dubki Wale Aloo is the potato curry they serve.
During our stay in Jhansi, many of our weekend breakfasts were this spicy curry with kachori. Sometimes, my dad would only get the curry and mom made piping hot poories at home to go along with it.
My mom tried making dubki wale aloo aloo at home, and after a few trials, her recipe tasted very similar to what we used to buy from our favorite kachori wala. Sharing her recipe with you. It gets as close to the real deal as it can.
About Dubki Wale Aloo
Dubki Wale Aloo is a popular street food from Uttar Pradesh, especially Agra/Mathura region.
Many street hawkers sell this thin, almost watery, and spicy curry with khasta kachori, bedmi puri, plain poori, and hot jalebis.
This aloo sabzi differs from other potato curries because it does not contain yogurt or tomatoes. It is made using simple and minimal ingredients and is an inexpensive accompaniment to khasta kachories.
This lip-smacking curry is easy to make and comes together in under 30 minutes.
Dubki wale aloo recipe is traditionally cooked in an iron kadhai (iron pan) and, therefore, has a dark color. However, if you don’t have an iron kadai, you can cook it in a regular pan, as I did.
Ingredients
Potatoes – Traditionally, regular potatoes are used to make this aloo sabji, but you can also use baby potatoes.
Fennel Seeds (Saunf) and Fenugreek Seeds (Methi Dana) flavor the curry, giving it a distinct taste. Do not skip these two ingredients.
Spice Powders – This simple potato curry is spiced with basic everyday spices such as turmeric powder, Kashmiri red chili powder, dry ginger powder (sonth), garam masala powder, and amchur powder (dry mango powder).
You can also add a teaspoon of coriander powder if you wish to.
Oil – Mustard oil gives this aloo subzi a unique taste. You can replace it with canola oil or light olive oil if you wish to.
Others – You will also need asafetida (hing), cumin seeds, dry red chilies, green chilies, salt, and cilantro (fresh coriander leaves).
How To Make Dubki Wale Aloo
Heat 2 tablespoon mustard oil in a pan over medium-high heat.
Add the following ingredients when the oil is hot and saute for 4-5 seconds.
- ยผ teaspoon asafetida
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- ยฝ teaspoon crushed fenugreek seeds
- 4-5 whole dry red chilies (stalks removed)
Break 1 pound (500 g) of boiled and peeled potatoes using your palms into bite-sized pieces and add them to the pan along with 2-3 green chilies (slit into half).
Mix everything well and cook for 2 minutes.
Note – Roughly crushing the boiled potatoes instead of cutting them using a knife makes the curry very creamy and delicious. Try this trick.
Now add the following ingredients to the pan and saute for a minute.
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ยฝ teaspoon dry ginger powder
- ยฝ teaspoon garam masala powder
- 1 teaspoon salt.
Add 4 cups of water and bring the curry to a boil.
Now reduce the heat to low and cook the curry uncovered for 15-20 minutes, stirring a few times.
Add 2 teaspoon dry mango powder (amchoor) and cook for another minute.
Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot with poori or kachori.
Storage Suggestions
You can store this curry in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or in a microwave until nicely hot before serving again.
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Dubki Wale Aloo Recipe
Ingredients
- 2 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi) (coarsely crushed)
- 4-5 whole dry red chilies (stalks removed)
- 1 pound potatoes (500 g, boiled and peeled)
- 2-3 green chilies (slit into half)
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon dry ginger powder (sonth)
- ½ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 2 teaspoons dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat mustard oil in a pan over medium-high heat.
- When the oil is hot, add asafetida, cumin seeds, fennel seeds, crushed methi seeds, and dry red chilies, and saute for 4-5 seconds.
- Crush the potatoes using your palms into bite-sized pieces and add them to the pan along with green chilies. Mix everything well and cook for 2 minutes.
- Note – Roughly crushing the potatoes instead of cutting them using a knife makes the curry very creamy and delicious. Try this trick.
- Now add turmeric powder, Kashmiri red chili powder, dry ginger powder, garam masala powder, and salt.
- Saute for a minute.
- Add 4 cups of water and bring the curry to a boil.
- Now reduce the heat to low and cook the curry uncovered for 15-20 minutes. Stir a few times while cooking.
- Add dry mango powder and cook for another minute.
- Check for salt and add more if needed.
- Garnish with cilantro and serve with poori or kachori.
I loved the recipe and made it with Aloo, Lauki And Papaya. My family loved it.
I made one additional change, I added Tomatoes ๐ 2 medium size. Took the recipe to a new level.
I follow your website. A big fan of your cooking.
OMG Neha, my mouth is watering. I actually have tasted this recipe in Mathura and always wanted to try it.Thanks so much for the recipe.
Thnx a lot Ratna