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.
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About Dubki Wale Aloo
Dubki Wale Aloo is popular street food from Mathura, a small town in the state of 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, 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 potato 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 kadhai (iron pan) and therefore had a dark color to it. If you don’t have an iron kadai, you can cook it in a regular pan as I did.
This recipe can be easily doubled or tripled.
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 seeds) 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).
You can also add a teaspoon of coriander powder if you wish to.
Oil – Mustard oil gives this aloo subzi 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
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon crushed fenugreek seeds
- 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
- 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 and serve hot with poori or kachori.
Serving Suggestions
Serve this potato curry with khasta kachori for a street-style experience.
Bedmi Poori, Boondi Raita, Kaddu Ki Sabji, and this aloo curry is a meal to relish.
You can also serve it with hot poori, paratha, or even phulka for your everyday meals.
In summer, a bowl of chilled aamras on the side makes the meal even more delicious.
Storage Suggestions
This potato curry 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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Recipe Card
Mathura Ke Dubki Wale Aloo
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 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.
ratna
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.
msnehamathur
Thnx a lot Ratna