This version of aloo sabzi is unlike anything you’ve ever had before. There are no tomatoes or onions here. It’s all about simplicity and letting the flavors of spices and soft potatoes shine through. The best part? You only need a few basic ingredients to make this hearty and delicious curry, making it perfect for a quick meal. So, whether you’re looking to spice up your weeknight dinners or impress your guests with an authentic Indian recipe, this Mathura-style Dubki Wale Aloo is the way to go. Let’s dive into the details!
Why It’s Called “Dubki Wale Aloo”?
Before we get into the recipe, let me quickly explain the name. In Hindi, “Dubki” means to “dive” or “immerse,” and “Wale” means “with.” So, Dubki Wale Aloo basically refers to potatoes swimming in a thin, spicy curry. The curry is slightly watery, but that’s where its charm lies. The potatoes soak up all the goodness from the spices, and you can dip your hot, crispy pooris right into the flavorful broth. Yum!
What Makes Mathura Aloo Sabzi Special?
This dish has a special place in Mathura’s food culture, often served as prasad (a religious offering) in temples. It’s made during festivals and special occasions, especially paired with kachaudi or poori. The simplicity of this aloo sabzi makes it a hit – minimal ingredients but maximum flavor! The secret? It’s all in the spices! You don’t need anything fancy – basic Indian spices like cumin, asafoetida, and garam masala are what bring this curry to life. Plus, no onion or garlic in this dish, making it a great option for those following a sattvic diet. Mathura Ke Dubki Wale Aloo prepared with boiled potatoes and aromatic spices taste amazing! This no onion-no garlic potato recipe is a traditional Mathura style Aloo Sabji or potato curry and our main dish of this week’s Festival Special Recipes! Perfect Potato curry recipe for poori or Bedami. Why You’ll Love This Aloo Sabzi
Quick and easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights or when you want something comforting but don’t have much time. Budget-friendly: All the ingredients are pantry staples, and potatoes are an affordable option, making this dish both delicious and wallet-friendly. Healthy: Since it doesn’t use heavy cream or lots of oil, this aloo sabzi is a lighter curry that still satisfies your taste buds.
Ingredients
For the ease of assembling your ingredients while making this UP style potato sabzi I have categorised ingredients into three groups.
Masala Powder
5 Cloves ½ tsp Black Peppers Whole 1 Cardamom Black 1 Cardamom Small 1 Cinnamon Inch Piece
For Dubki Wale Aloo
200 gms Potato Boiled 1 tsp Black Salt 1 tsp Green Chilli Paste 1 tsp Ginger Paste 2 tsp Mango/Amchur Powder ½ tsp Pomegranate Seed Crushed ½ tsp Cumin Powder Roasted 1 tsp Kashmiri Lal Mirch Powder ¼ tsp Turmeric Powder 1 ltr water
For Tadka/ Tempering
2 tbsp Oil ⅕ tsp Asafetida /Hing ⅕ tsp Fenugreek Seeds Dry 1 tsp Cumin 2 Red Chilies Whole
Step by Step Method
Step 1: Boil and Prep the Potatoes Start by boiling the potatoes until they are soft and tender. You can either use a pressure cooker or a regular pot for this. Once boiled, peel the potatoes and roughly mash them. You want some chunks of potatoes to remain intact – this adds texture to the curry. But mash one potato completely in the gravy to thicken it. Step 2: Now add spices in the potatoes. Add black salt, green chilli paste, ginger paste, mango/amchur powder, crushed pomegranate seeds, roasted cumin powder, Kashmiri Lal Mirch powder, and turmeric powder. mix the potato and the spices lightly to combine them all together. Step 3: Make Dry Masala Powder: First crush all the spices mentioned in the ingredient list for masala. These are cloves, black pepper, black cardamom, small cardamom, and cinnamon in a mortar and pestle to make a coarse powder of it. After making the coarse paste, keep it aside and proceed with the recipe. Step 4: Cook The Spiced Potatoes Now, in a big pan add 1 litre of water and bring it to boil. When it starts to boil, add the crushed dry masala powder. Allow it to simmer for a minute then add potatoes in them. Then lower the heat to the lowest point and cook the potato curry for 35-40 mins. The lid of the pan should be open as we will keep stirring the gravy in between. After the gravy is cooked we will make the tadka/tempered for the recipe and immediately add it in Mathura ke dubki wale aloo recipe. Step 5: To Make The Tadka/Tempering When the gravy is cooked we will proceed with making the tadka for it. For Tadka or tempering, in a pan add oil, asafetida, fenugreek seeds, cumin, and red chilies. When it starts to crackle then immediately pour this hot tadka over the potato gravy. Mix the tadka and potato gravy well and add chopped coriander and Mathura style dubki wale aloo is ready. Serve it piping hot with poori or Bedmi poori, and get ready to experience the ultimate comfort food.
Tips for Making the Perfect Aloo Sabzi
Use boiled potatoes: Make sure the potatoes are boiled just right – they should be soft but not mushy. Roughly mash them so some chunks remain, giving the curry a rustic texture. Adjust the spices: If you like your curry spicier, feel free to add more green chilies or red chili powder. For a milder version, reduce the amount of chili powder. Consistency is the Key: The key to Dubki Wale Aloo is its thin, watery consistency. Don’t worry if the curry looks too liquidy at first – the potatoes will thicken it as it simmers. No onion or garlic: This dish is traditionally made without onion or garlic, which keeps it light and easy to digest. But if you’re craving a little more flavor, you can add them if you like.
Pairing Suggestions
The best way to enjoy Dubki Wale Aloo is with poori or Masala Poori, Bedami Poori or Kachouri. However, if you want to keep it simple, you can serve it with roti or rice too. Pair it with a side of raita (yogurt dip) and some pickles, and you’ve got yourself a meal that’s sure to please! If you’re looking for a recipe that’s full of flavor but requires minimal effort, this Mathura-style Dubki Wale Aloo is your answer. With its bold spices and comforting texture, this aloo sabzi is bound to become a family favorite. The next time you’re craving a simple, satisfying meal, give this recipe a try – I promise it won’t disappoint! And don’t forget – this curry is even better the next day when the flavors have had time to develop. So go ahead, make a big batch, and enjoy the leftovers!
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