Mathura ke Dubki wale Aloo is a traditional spicy potato recipe from the streets of Mathura, a small town in Uttar Pradesh. Here is how to make dubki wale aloo ki sabji.
Mathura ke Dubki Wale Aloo is a lip-smacking accompaniment that is popular as a street food and also for a homely meal. After spending almost a major time of my life in Uttar Pradesh, I have got the chance to visit mostly all of the major cities in the state.
Mathura famous as the birth place of Lord Krishna was among the ones which I visited when I was very young. Although the memories of the city have faded but what stayed is the lingering taste of this spicy potato curry served along with khasta kachori on the many stalls that lined the city’s roads.
The thin, almost watery curry with chunks of potatoes totally soaked in the flavors of the spices, is definitely a dish to remember. My mom makes this Mathura ke Dubki Wale Aloo very often and served it along with poories, kachories and Aamras as well during summer.
An addition of methi seeds gives this curry a very distinctive taste and I think this is what differentiates Mathura ke Dubki Wale Aloo from the regular potato curries that we get else where.
Methi seeds are soaked for a few hours and ground to make a coarse paste. This paste is then added to the masala along with other spices. The curry is simmered for a long time, so that the potatoes soak in all the flavours and nicely gel with the curry.
Bring in some change in the daily menu by preparing this authentic Indian curry at home, here’s the recipe of Mathura ke Dubki Wale Aloo for relishing a promising meal, scribble it down:
Mathura ke Dubki Wale Aloo
- 2 tbsp Mustard oil
- 1/4 tsp Heeng / Asafoetida
- 1 tsp Zeera / Cumin seeds
- 1 tsp Saunf / Fennel seeds
- 1/2 tsp Methi / Fenugreek seeds
- 4-5 Dry red chilies
- 500 g Boiled potatoes
- 2-3 Green chilies (Slit into halves)
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp Garam masala powder
- Salt to taste
- 1 tsp Maida / All purpose flour
- 2 tsp Amchoor / Dry mango powder
- Fresh coriander for Garnishing
- Soak methi seeds in little water for 3-4 hours.
- Drain the water and grind the seeds coarsely.
- Break the potatoes into small pieces using using your fingers.
- Heat oil in a pan.
- When the oil is hot, add heeng, zeera, methi seeds, saunf and dry red chilies.
- Fry for a few minutes.
- Add the potatoes and green chilies.
- Add turmeric powder, kashmiri red chili powder, garam masala powder and salt.
- Fry for a minute.
- Add 4 cups of water and bring the curry to a boil.
- Mix maida in little water and add it in the pan.
- Let the curry cook for 20-25 minutes on low flame.
- Add amchoor powder and mix well.
- Add more water if required.
- Garnish with fresh coriander.
- Serve hot with khasta kachori or Poori.