Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo

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A dish which is very popular and one of my favorite dish straight from Mathura, U.P (Uttar Pradesh) Dubki Wale Aloo”, this curry is specially served with khasta kachori in Mathura and in North India. Imagine a beautiful rainy morning and having Khasta kachori with this dubki wale aloo and adrak wali chaiSounds interesting…yeah? Well my weekend was kind of like this. 😀 I just replaced the kachori with masala poori. 
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This is a very simple curry for those days when you don’t want to prepare an elaborate meal or you’re running short of time to prepare a wholesome meal. Try this curry as a side dish to rice, roti/ paratha. Almost everything was added on the go and the curry was ready in less than 20-25mins. If you are making this curry I would suggest you to serve with poori/ bedmi poori/ masala poori or with khasta dal kachori for breakfast with a garma-garam chai ka cup 🙂 and enjoy the delicacy of Mathura.
Other related posts: Khasta Urad Dal Kachori, Aloo Kachori, Aloo-Matar Kachori, Sooji Kachori, Samosa
Serves 4

  • 2 Tbsp ghee
  • 4 Medium boiled potatoes
  • 1 Large tomato puree
  • 1/2 Tsp ginger powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp red chili powder
  • 1 Tsp garam masala
  • 1/2 Tsp amchur/ dry mango powder
  • 2 Tbsp chopped coriander leaves
  • 1 Tbsp kasuri methi/ dry fenugreek leaves
  • Salt as required

For tempering

  • 1 Tbsp ghee
  • Pinch of hing/ asafoetida
  • 2 Dry red chili
  • 1 Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo
Step 1- Heat ghee in a deep pan/ kadhai and add the tomato puree, turmeric powder and ginger powder. Give it a mix and fry for few seconds and then add red chili powder, garam masala and amchur. Cook the masala for 2-3minutes on medium flame

Step 2- Meanwhile the masala is getting cooked, peel and cut the boiled potatoes in cubes. When the masala starts leaving oil from side add salt. Mix in the cubed potatoes and chopped coriander leaves and cook this for 2-3mins

Step 3- Add 1/2 to 1 cup water, as you like the consistency. And cook the curry for 8-10mins on medium flame. Add some kasuri methi to the curry and turn off the flame

Step 4- Heat ghee in a tempering pan and add cumin seeds and hing. When they start to splutter add dry red chili and turn off the flame. Lastly add the kashmiri red chili powder and add this tadka to the curry



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