Mathura ke Dubki Wale Aloo Recipe | Spiced Potato Curry for Poori

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Dubki wale aloo is a lip-smacking potato curry that comes from the city of Mathura in the North Indian state of Uttar Pradesh. A popular street food delicacy as well as a homely sabzi, it is mostly enjoyed with some khasta kachoris or pooris, specifically the Bedmi Pooris on the side.


Mathura ke Dubki Wale Aloo | Spiced Potato Curry for Poori


Mathura, the city famous as Lord Krishna's birthplace, is also well-known for its mouth-watering street food and scrumptious sweets & milk products such as peda, jalebi, lassi and malpua. Among the savory varieties, the spicy aloo ki sabzi along with khasta pooris is something that needs a special mention. One would find an aloo-poori stall on every nook and corner. The combination comprises of a semi-thick potato curry which is lip-smackingly delicious. The flavour of hing, fennel and methi gives it a unique flavor that lingers on your taste buds for very long. While this sabzi goes very well with pooris, for the most memorable gastronomic experience, have it with some kachoris and you are bound to be transferred to a food paradise. 

If you are looking for a change to your regular aloo ki sabzi to pair with poori, do give this Dubki wale Aloo ki Sabzi a try and you are all sorted for a yummilicious meal. For the complete recipe, scroll down below. Just in case, you like it, don't forget to give me a shoutout at my Instagram handle @anshusfoododyssey


INGREDIENTS

  • Boiled potatoes (medium, roughly crushed with hands) - 3
  • Mustard oil - 3 tbsp
  • Grated ginger - 1 tsp
  • Finely chopped green chilies - 3 to 4, or as per your preferred spice level
  • Cumin seeds/jeera - 1 tsp
  • Bay leaf/ tej patta - 1
  • Cloves - 3 to 4
  • Black pepper corns - 7 to 8
  • Whole dried red chilies - 2 to 3
  • Saunf powder - 2 tsp
  • Methi powder - 1/4 tsp
  • Dhaniya powder - 1 tbsp
  • Turmeric powder/haldi - 1/2 tsp
  • Hing - 1/2 tsp 
  • Salt - as per taste
  • Red chili powder - 1 to 2 tsp
  • Kashmiri Red Chili powder - 1 tsp
  • Pureed tomatoes - 2
  • Roasted gram flour - 2 tbsp
  • Water - 4 to 5 cups
  • Garam masala powder - 1 tsp
  • Black salt - 1/4 tsp
  • Amchoor - 2 tsp
  • Crushed kasoori methi - 1 tsp


Mathura ke Dubki Wale Aloo | Spiced Potato Curry for Poori



Mathura ke Dubki Wale Aloo | Spiced Potato Curry for Poori



METHOD

  • Begin by heating mustard oil in a kadhai. Bring it to the smoking point, then turn the flame to low.
  • Add in cumin seeds, whole dried red chilies, cloves, black pepper corns and bay leaf.
  • Once the cumin splutters, add hing, grated ginger and chopped green chilies. Fry for few seconds.
  • Next add red chili powder, turmeric powder, dhaniya powder, fennel powder and methi powder.
  • Saute for few seconds and then add pureed tomatoes.
  • Saute for 2 to 3 minutes on high heat. Cover and let them cook until you see some oil separating.
  • Now, add the roasted gram flour. Saute for few seconds and then the crushed boiled potatoes. Give a nice mix.
  • Add 4 to 5 cups of water. Bring to a boil. Turn the flame to low-medium, cover and cook for 15 to 20 minutes or until oil separates.
  • Season with salt, black salt, garam masala powder, amchoor and kasoori methi.
  • Garnish with chopped coriander leaves and serve with hot pooris. 
Note that as we have added gram flour to the curry, it will thicken when rested for some time. Before serving, you can adjust the consistency of the gravy by adding a little boiled hot water.


Mathura ke Dubki Wale Aloo | Spiced Potato Curry for Poori


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