Dubki Wale Aloo is a traditional spicy potato curry from the streets of Mathura, a small town in Uttar Pradesh. It is best served with Khasta Kachori or Poori. Here is how to make it (vegan).
You can try a few more potato recipes for your everyday Indian meals – Aloo Matar, Aloo Ki Launji, Dum Aloo, Bhandare Wale Aloo Ki Sabzi, Kashmiri Dum Aloo, Bengali Aloo Dum, Shahi Aloo Pyaz, Dahi Wale Aloo, and Hing Jeera Aloo.
About This Recipe
Dubki Wale Aloo is popular street food from Mathura, a small town in Uttar Pradesh. Not only Mathura but this thin, almost watery, and spicy potato curry is popular all over Uttar Pradesh.
You will find many street hawkers selling this watery spicy curry with khasta kachori, bedmi puri, and plain poori and hot jalebis.
This lip-smacking curry is super easy to make and comes together in under 30 minutes.
This aloo sabzi is different from other potatoes curries as there is no yogurt or tomatoes added to it. This potato curry is made using simple and minimal ingredients as an inexpensive accompaniment to khasta kachories.
Mathura ke dubki wale aloo recipe was traditionally cooked in an iron kadai (iron pan) and therefore had a dark, almost black color to it. If you don’t have an iron kadai, you can cook it in a regular pan as I did.
Ingredients & Substitutions
Potatoes – Traditionally, regular potatoes are used to make this aloo sabji. You can use baby potatoes as well.
Fennel and Fenugreek Seeds – Fennel seeds (saunf) and fenugreek seeds (methi) are used to flavor the curry, which gives it a very distinct taste and flavor. Do not skip these two ingredients.
Spice Powders – This simple potato curry is spiced with basic everyday spice powders such as turmeric powder, Kashmiri red chilli powder, dry ginger powder (sonth), garam masala powder, and amchur powder (dry mango powder).
Oil – Mustard oil gives this curry a very unique taste. You can replace it with vegetable oil or 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.
When the oil is hot, add ¼ teaspoon asafetida (hing), 1 teaspoon cumin seeds, 1 teaspoon fennel seeds (saunf), ½ teaspoon crushed fenugreek seeds (methi dana), and 4-5 whole dry red chilies (stalks removed), and saute for 4-5 seconds.
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 fry for 2 minutes.
Note – Roughly crushing the boiled potatoes instead of cutting them using a knife makes the curry very delicious. Try this trick.
Now add 1 teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon dry ginger powder, ½ teaspoon garam masala powder, and 1 teaspoon 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 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 (coriander) and serve with poori or kachori.
Serve this potato curry with khasta kachori for a street-style experience.
In summers, a bowl of chilled aamras on the side makes the meal even more delicious.
Mathura ke Dubki Wale Aloo will last in the refrigerator for about 3-4 days when stored in an air-tight container. Reheat in a pan or microwave while serving.
Add some hot water while reheating if the curry has become a little thick after refrigeration.
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Mathura Ke Dubki Wale Aloo
- 2 tablespoons mustard 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)
- 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 fry for 2 minutes.
- Note – Roughly crushing the potatoes instead of cutting them using a knife makes the curry very 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.