mathura ke dubki wale aloo recipe with step by step pics –
as the name suggests mathura ke dubki wale aloo is a thin spiced potato curry from Mathura – famous as the birth place of Lord Krishna.
I have never been to Mathura or to Vrindavan, but recently my friend who is from UP mentioned about this famous dubki wale aloo or aloo sabzi as it is known. Dubki wale aloo is very famous in Mathura, Uttar pradesh, and it is very easy to prepare. I referred the internet and found few satisfactory results. This recipe is adapted from vegrecipes of india and whiskaffairs.
For preparing mathura ke aloo, you just need some boiled potatoes and few spices. This is a very thin curry without onion, garlic or tomatoes. It is a no onion no garlic recipe.
in mathura, this dubki wale aloo as it is called, is a curry which is served with khasta kachoris.
my kids love poori with potato combination and today, I made this mathura ke aloo with poori.
In this mathura ke aloo recipe, I have used dry ginger powder, but if you don’t have dry ginger powder, you can replace it with 1 inch piece of ginger. Moreover, authentic mathura ke dubki wale aloo uses maida or all purpose flour in it. But I haven’t used any.
serve mathura ke dubki wale aloo with poori or khasta kachori.
Other potato recipes:
- batata humman (konkan style)
- potato wedges
- bombay potatoes
- chettinad potato biryani
- potato peas kurma
how to make mathura ke dubki wale aloo recipe
1. Boil potatoes for 3 – 4 whistles in a pressure cooker till it gets cooked well. (Alternatively, you can also cook potatoes in a pan till it gets cooked well. It should be easily mashable. ). Peel them and cut them into pieces which your fingers.
2. Heat oil in a pan. When oil is hot enough, add fenugreek seeds. Wait till it becomes light golden brown. Then add cumin seeds, fennel seeds, dry red chili, and hing or asafoetida powder. (If adding fresh ginger, add now. )Saute for a second.
3. Add boiled and mashed potatoes to this along with slit green chilies and mix well. Saute again for few more seconds. To this add turmeric powder, red chili powder, garam masala and dry ginger powder. Mix well, and saute in low – medium flame till the raw smell goes off.
4. Add 4 cups of water, salt, mix well. Let it start boiling. Once it starts boiling, reduce the flame, cover and cook for 20 – 25 minutes. Keep stirring in between to avoid sticking to the bottom of the pan. Add more water if necessary.
5. Finally, add amchur powder, mix well.
6. Garnish with coriander leaves.
7. Serve mathura ke dubki wale aloo with kastha kachori, or with poori.
mathura ke dubki wale aloo recipe below
- mustard oil - 2 tablespoons
- cumin seeds or jeera - 1 teaspoon
- fennel seeds or perumjeerakam - 1 teaspoon
- fenugreek seeds or methi or uluva - ½ teaspoon
- dry red chili or kappal mulagu - 2
- potatoes - 500 grams (boiled)
- green chili or pacha mulagu - 2 (slit)
- turmeric powder or haldi or manjal podi - 1 teaspoon
- kashmiri chili powder - 1 teaspoon
- garam masala powder - 1 teaspoon
- amchur powder or dry mango powder - 1 teaspoon
- dry ginger powder or chukku podi - 1 teaspoon
- coriander leaves - 1 tablespoon finely chopped
- salt - to taste
- Boil potatoes with enough water for 3 - 4 whistles in a pressure cooker until it gets cooked well. Wait till the pressure subsides.
- Peel the skin of the potatoes, and break them into small pieces using fingers.
- Heat oil in a pan.
- When the oil is hot enough, add hing, cumin seeds, fenugreek seeds, fennel seeds and dry red chili.
- Saute for a few minutes.
- Add potatoes and slit green chilies. Saute for one minute.
- Add turmeric powder, kashmiri chili powder, dry ginger powder, garam masala, and salt. Mix well.
- Add 4 cups of water and bring it to a boil.
- Let it cook on low flame for 20 - 25 minutes.
- Add amchur powder and mix well.
- Garnish with fresh coriander leaves.
- Serve mathura ke aloo hot with poori or khasta kachori.