mathura ke dubki wale aloo

Mathura ke Dubki Wale Aloo | How to make Mathura ke Dubki Wale Aloo

How to make Mathura ke Dubki Wale Aloo?

A scrumptious potato curry, spicy as well as tangy, boosting with flavors, prepared with minimal ingredients and so much ease, from the streets of Mathura which is a town in the state of Uttar Pradesh is Mathura ke Dubki wale Aloo. It is served with khasta kachori but tastes lip smacking even with the regular pooris. Once you try it, it shall be your favorite potato curry ever. It has something to it, in spite of being so easy and simple to prepare, it has the taste that lingers on and leaves you craving for more and more.

Let’s talk about the ingredients for Mathura ke Dubki Wale Aloo

This is what makes this preparation different from the other potato curries. The ingredients!

Boiled Potatoes:  It is a potato curry and uses boiled potatoes, which are mashed. Take care to mash them to big chunks. Do not mash too much.

Spinach Paste: To give a dark color to the dish spinach is used. It is not one of the main ingredients, just a helping one. A handful of spinach leaves is all that is needed. These along with few whole spices are ground to make a paste, which gives the curry its look, its feel!

Oil: Mustard oil, yes the use of mustard oil instead of regular oil makes a lot of difference. It adds a sharpness which is so appropriate for the curry.

Water and time: In this recipe, these two play a more important role, as compared to other potato curries or any curry for that matter.

Similar Recipes on the blog

Potato curry is a very common preparation in the Indian kitchens. Dahi wale aloo is an interesting and easy option for the same. Likewise, aloo tamatar is also a simple potato curry recipe.

How to serve Mathura ke Dubki Wale Aloo?

Serve this curry with khasta kachori or poori of your choice.

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How to make Mathura ke Dubki Wale Aloo?

1.This recipe serves 4-5 persons.

mathura ke dubki wale aloo

2.In a grinding jar add in a handful of spinach leaves, 1 green chilli, 5 cloves (laung), 10 black pepper corns (sabut kali mirch), 1 black cardamom (badi elaichi), 3 green cardamoms (choti elaichi), 1 tsp fennel seeds (saunf) and ½ tsp fenugreek seeds (dana methi).

mathura ke dubki wale aloo

3.Grind to make a paste. Keep aside for now.

mathura ke dubki wale aloo

4.Heat 1 tbsp mustard oil till smoking point. Let it cool down.

Tips:Traditionally this recipe is prepared in an iron kadhai.

mathura ke dubki wale aloo

5.Add 1 tsp cumin seeds (jeera) and let it splutter.

mathura ke dubki wale aloo

6.Next goes in a pinch of asafetida (heeng) dissolved in water. Adding heeng like so increases its flavor.

mathura ke dubki wale aloo

7.Next goes in the powder spices i.e. ½ tsp Kashmiri red chili powder, 2 tsp dry mango (amchur) powder, ¼ turmeric powder (haldi). Cook on low flame for 1 minute.

mathura ke dubki wale aloo

8.Next goes in 5 boiled and mashed potatoes.

mathura ke dubki wale aloo

9.Add the spinach paste.

mathura ke dubki wale aloo

10.Next goes in 3 cups of water. Simmer for 15 minutes.

mathura ke dubki wale aloo

11.Add ½ tbsp all purpose flour (maida) dissolved in 3 tbsp oil.

mathura ke dubki wale aloo

12.Add in salt to taste.

mathura ke dubki wale aloo

13.Next goes in chopped coriander leaves.

mathura ke dubki wale aloo

14.Simmer, simmer and simmer for 45-60 minutes. Check and adjust the seasoning and consistency.

mathura ke dubki wale aloo

15.Prepare the tempering. Heat 1 tbsp of mustard oil till hot. Let it cool down. Add 2 broken red chilies and let the same puff up.

mathura ke dubki wale aloo

16.Next add ½ tsp Kashmiri red chili powder.

mathura ke dubki wale aloo

17.Pour the tempering on the prepared curry.

mathura ke dubki wale aloo

18.Serve hot. Bon appétit!

mathura ke dubki wale aloo

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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