Dubki Wale Aloo (Mathura Special)

4.58 from 7 votes

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.

Matar Ka Nimona, Banarasi Chura Matar, and Tahri are my other favorite recipes from Uttar Pradesh. Try them as well!

Dubki Wale Aloo served in a pan.
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About Dubki Wale Aloo

Dubki Wale Aloo is a 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.

Many street hawkers sell this watery, spicy curry with khasta kachori, bedmi puri, plain poori, and hot jalebis.

This lip-smacking curry is easy to make and comes together in under 30 minutes.

This aloo sabzi differs from other potato curries in that it does not contain yogurt or tomatoes. It is made using simple and minimal ingredients and is an inexpensive accompaniment to khasta kachories.

The mathura ke 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.

Oil heating in a pan.

Add the following ingredients when the oil is hot and saute for 4-5 seconds.

  • ¼ teaspoon asafetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds (saunf)
  • ½ teaspoon crushed fenugreek seeds
  • 4-5 whole dry red chilies (stalks removed)
Dry spices added to hot oil.
Sauteed spices.

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.

Potatoes and green chilies added to the pan.

Now add the following ingredients.

  • 1 teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chili powder
  • ½ teaspoon dry ginger powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon salt.

Saute for a minute.

Spice powders added to the pan.
Potatoes mixed with spice powders.

Add 4 cups of water and bring the curry to a boil.

water added to the pan.

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.

Dry mango powder added to the pan.

Check for salt and add more if needed.

Garnish with 2 tablespoon chopped cilantro and serve hot with poori or kachori.

Ready dubki wale aloo garnished with chopped cilantro.

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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 Kachori or Poori. Here is how to make it (vegan).
4.58 from 7 votes

Dubki Wale Aloo Recipe

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 Kachori or Poori. Here is how to make it.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 people

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)
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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 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.

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: 172kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Sodium: 115mg, Potassium: 710mg, Fiber: 5g, Sugar: 3g, Vitamin A: 830IU, Vitamin C: 81.6mg, Calcium: 62mg, Iron: 5.6mg
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5 Comments

  1. 5 stars
    I loved the recipe and made it with Aloo, Lauki And Papaya. My family loved it.
    I made one additional change, I added Tomatoes 🍅 2 medium size. Took the recipe to a new level.
    I follow your website. A big fan of your cooking.

  2. 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.