--- title: "Dubki Wale Aloo Recipe" url: https://www.whiskaffair.com/mathura-ke-dubki-wale-aloo/ date: 2025-05-14 modified: 2026-08-26 lang: en author: "Neha Mathur" description: "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." categories: - "Indian Vegan" - "Uttar Pradesh" - "Veg Curries" image: https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-2-3.jpg word_count: 1080 --- # Dubki Wale Aloo Recipe **Dubki wale aloo **is a traditional spicy potato curry from the streets of Uttar Pradesh, especially the Agra/Mathura region. It is best served with khasta kachori or poori. Here is how to make it. [Matar ka nimona](https://www.whiskaffair.com/matar-ka-nimona/), [chura matar](https://www.whiskaffair.com/chura-matar-recipe/), and [tahri](https://www.whiskaffair.com/aloo-matar-gobhi-ki-tahri-recipe/) are my other favorite recipes from Uttar Pradesh. Try them as well! ![A metal bowl filled with spicy Dubki Wale Aloo curry, garnished with herbs, sits with a spoon inside. Surrounding the bowl are coriander leaves, green chili, and pieces of crispy flatbread.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-2-1-1200x1800.jpg) ## Quick Look: Dubki Wale Aloo **Prep Time:** 5 minutes **Cook Time:** 25 minutes **Total Time:** 30 minutes **Servings:** 4 people **Calories:** Approx. 185 per serving **Dietary Info:** Vegan, gluten-free **Skill Level:** Easy **Tools Needed:** Iron kadai or regular pan; stovetop pressure cooker or Instant Pot for boiling potatoes. ## Table of Contents - Quick Look: Dubki Wale Aloo- What Is Dubki Wale Aloo?- Ingredients- How To Make Dubki Wale Aloo- Storage Suggestions- Other Vegetarian Curry Recipes We Recommend- Dubki Wale Aloo Recipe Recipe ## What Is Dubki Wale Aloo? Dubki means to take a dip in the water. This curry is called dubki 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 ladleful of this almost watery,** **spicy 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 get the curry, and Mom would make [piping-hot puris](https://www.whiskaffair.com/poori/) at home to go with it. My mom tried making dubki wale 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. This aloo sabzi differs from other potato curries because it **does not contain yogurt or tomatoes**. It is made with simple, 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 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 *See the recipe card below this post for ingredient quantities and full instructions.* - **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)** lend the curry a distinct flavor. 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 1 tsp 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 **Step 1:** Heat 2 tablespoons of mustard oil in a pan over medium-high heat. ![Oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-3.jpg) **Step 2:** Add the following ingredients to the hot oil and sauté for 4-5 seconds. - 1/4 tsp asafetida - 1 tsp cumin seeds - 1 tsp fennel seeds (saunf) - 1/2 tsp crushed fenugreek seeds - 4-5 whole dry red chilies (stalks removed) ![Sauteed spices.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-5.jpg) **Step 3:** Break 1 pound (500 g) of boiled and peeled potatoes into bite-sized pieces with your palms, then add them to the pan along with 2-3 green chilies (slit in half). Mix everything well and cook for 2 minutes. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) Roughly crushing the boiled potatoes, rather than cutting them with a knife, makes the curry very creamy and delicious. Try this trick. ![Potatoes and green chilies added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-2.jpg) **Step 4:** Now add the following ingredients to the pan and sauté for a minute. - 1 tsp turmeric powder - 2 teaspoons Kashmiri red chili powder - 1/2 tsp dry ginger powder - 1/2 tsp garam masala powder - 1 tsp salt. ![Spice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-6.jpg) **Step 5:** Add 4 cups of water and bring the curry to a boil. ![water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-8.jpg) **Step 6:** Now reduce the heat to low and cook the curry uncovered for 15-20 minutes, stirring a few times. Add 2 teaspoons of dry mango powder (amchoor) and cook for another minute. ![Dry mango powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-9.jpg) **Step 7:** Check for salt and add more if needed. Garnish with 2 tablespoons of chopped cilantro and serve hot with poori or kachori. ![Ready dubki wale aloo garnished with chopped cilantro.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-Step-10.jpg) ## Storage Suggestions You can store this curry in an airtight container in the refrigerator for 3-4 days. 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[Add us as a trusted Google source](https://www.google.com/preferences/source?q=https://www.whiskaffair.com/) ## Other Vegetarian Curry Recipes We Recommend [![A white bowl filled with haldi ki sabzi served with a piece of roti on the rim.](https://www.whiskaffair.com/wp-content/uploads/2019/03/Haldi-Ki-Sabji-2-3-600x800.jpg)](https://www.whiskaffair.com/kacchi-haldi-ki-sabzi/)Veg Curries ### Haldi Ki Sabji Recipe (Fresh Turmeric Sabzi) [![A white bowl filled with gajar methi rests on a wooden tray next to a spoon and a checked cloth.](https://www.whiskaffair.com/wp-content/uploads/2017/02/Gajar-Methi-2-3-600x800.jpg)](https://www.whiskaffair.com/gajar-methi-recipe/)Veg Curries VIndian Vegan ### Gajar Methi Recipe [![A black bowl filled with creamy Nawabi Paneer curry featuring chunks of paneer and green peas, garnished with herbs and rose petals, surrounded by cilantro, green chili, lemon halves, and torn bread on a dark surface.](https://www.whiskaffair.com/wp-content/uploads/2021/12/Nawab-Paneer-2-3-600x800.jpg)](https://www.whiskaffair.com/nawabi-paneer-recipe/)Veg Curries GFIndian Gluten Free ### Nawabi Paneer Recipe [![Guava Curry (Amrood Ki Sabji) is a unique Rajasthani curry made using ripe guava. This sweet, spicy, sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2018/07/Amrood-Ki-Sabji-2-3-600x800.jpg)](https://www.whiskaffair.com/amrood-ki-sabzi-recipe/)Veg Curries ### Guava Curry Recipe (Amrood Ki Sabji) ![A metal bowl filled with spicy Dubki Wale Aloo curry, garnished with herbs, sits with a spoon inside. Surrounding the bowl are coriander leaves, green chili, and pieces of crispy flatbread.](https://www.whiskaffair.com/wp-content/uploads/2015/05/Dubki-Wale-Aloo-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/dubki-wale-aloo-recipe) - 4.58 from 7 votes ## Dubki Wale Aloo Recipe **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. Prep Time5 minutes minsCook Time25 minutes minsTotal Time30 minutes mins Course: Main CourseCuisine: IndianDiet: Vegan, Vegetarian Servings: 4 people Calories: 185kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### 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)US Customary - Metric ### 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. - 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. ### Video ### Notes This recipe is traditionally cooked in an iron kadai (iron pan) and, therefore, has a dark, almost black color. If you don’t have an iron kadai, you can cook it in a regular pan, as I did. ### Nutrition Calories: 185kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 686mg | Potassium: 683mg | Fiber: 5g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 90mg | Calcium: 39mg | Iron: 2mg