Mathura ke dubki wale aloo recipe, how to make mathura ke aloo recipe

mathura ke aloo recipe, mathura ke dubki wale aloo recipe

mathura ke dubki wale aloo recipe – a thin spiced curry made with potatoes and famous in mathura – one of the holy cities in the northern part of india, in uttar pradesh.

i have been both to mathura and vrindavan. while mathura is associated with the birth of lord krishna. in vrindavan lord krishna spent his childhood. when we visited there, we did not have the specialties of these places. not even dubki wale aloo or aloo sabzi as its known. it was a short visit to these places and we would have our food at the iskcon temple hotel’s restaurant.

this mathura ke aloo recipe is so easy to make and you just need some spices and potatoes. the curry is thin and no onions, tomatoes or garlic are used. the addition of the spices give a lot of flavor and taste to the curry. mathura ke dubki wale aloo is best had with pooris or luchis or kachoris.

in mathura this aloo curry is served with khasta khachoris (flaky fried bread stuffed with spiced black gram filling) along with jalebis. i had seen this recipe in a cookbook – ‘food heritage of india’ (Flipkart | Amazon). i had purchased this book in my college years and never went about to making this recipe. the name of the recipe itself caught my attention then. well this book has some good regional indian recipes.

so for the first time, i made this recipe adapting to suits our tastes from this cookbook. the result was damn good spiced potato curry which went very well with the luchi i had made.

the combination of potatoes and pooris is a favorite at home. so no wonder, all the luchis and the potato curry got over in no time. this recipe is particularly good, as apart from green chilies, you don’t need to chop anything. saves time and makes for a wholesome weekend breakfast.

since i made this curry first time and was not sure about the result, i have not taken any pre preparation pics. but when we tasted it, we felt the recipe needs to be shared. so towards the end i made a quick note of all the ingredients and took not so good pics.

mathura ke dubki wale aloo recipe

if you are looking for more aloo recipes then do check aloo tamatar ki sabzi, bengali dum aloo, punjabi aloo poori, aloo matar curry, vrat wale aloo and aloo chole recipe.

mathura ke dubki wale aloo recipe below:

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mathura ke dubki wale aloo recipe


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Prep time

15 mins

Cook time

15 mins

Total time

30 mins


mathura ke dubki wale aloo – spiced, thin potato curry flavored only with spices. no onion no garlic recipe and a specialty from mathura. best had with khasta kachoris, pooris or luchi.

Author: dassana

Recipe type: main

Cuisine: north indian

Serves: 6-7


600 to 650 gms potatoes/aloo
2 to 3 green chilies, chopped
1 tsp cumin seeds/jeera
1 tsp dry ginger powder or 1 inch ginger, finely chopped * check notes
1 tsp kashmiri red chili powder or deghi mirch * check notes
½ tsp turmeric powder/haldi
¼ tsp asafoetida powder/hing
1 tsp dry mango powder/amchur
1 tsp garam masala powder
¼ cup chopped coriander leaves/dhania
3 cups water
2 tbsp oil
salt as required


boil the potatoes till they are very well cooked and can be easily mashed.
peel and lightly mash the potatoes. keep aside.
heat oil in a pan. crackle the cumin first.
add the green chilies and stir for a few seconds.
switch off the flame and add all the spice powders one by one – turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder.
stir and keep the pan on fire again.
add the mashed potatoes and stir well. pour 3 cups water. add the dry mango powder and salt.
stir very well and let the curry simmer for 10 to 12 mins till all the flavors from the spices have well blended in the curry.
the potatoes will also help to thicken the curry a bit.
check the taste and add more of the red chili powder or dry mango powder or salt if required.
add the coriander leaves and switch off the flame. stir and keep covered for few minutes.
serve mathura ke dubki wale aloo with pooris, luchis or kachoris.


* if adding ginger, then add with green chilies and saute till the raw aroma of the ginger goes away.
* if using any other red chili powder, then depending on the hotness of the red chili powder, reduce the quantity to ½ tsp or ¼ tsp.
*the recipe can also be halved if making for 2 to 3 people.


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