Mathura Ke Dubki Wale Aloo

30 Minutes

Serves 6 People

Author: Rajni Ram

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Mathura Ke Dubki Wale Aloo is an easy Potato curry popular in Mathura, a town where Lord Krishna was born. This dish is a street food, and in Mathura it is paired with Kachori. Kachori is a stuffed and fried dumpling.

This dish makes me nostalgic about our trip to Mathura, enroute to Agra. We have been there a few times, and the first time we visited we didn’t know about this popular dish. But then, the Aloo that is served through out the UP belt at Dhaba’s (highway eateries), and on Thelas(pull carts), is pretty much the same. We just enjoyed Mathura’s thick Lassi (sweetened yogurt) with Malai/cream. By the time we went the second time, I knew of this dish, and we made it a point to taste it while we were there.

The dish also has such an unique name. Dubki in Hindi means to “Dip”. The dish has a watery gravy, in which the potatoes are dipping/floating. I had entirely forgotten about this dish until I read an article about it recently, and have tried to recreate it from memory. I also looked up http://anshusfoododyssey.blogspot.com for the recipe.

This Mathura Ke Aloo recipe comes together with just minimal ingredients, and regular spices found in the pantry. While I surfed the internet for this recipe, I learnt that, in earlier days when they made this dish, no tomatoes were added, as it was supposed to be street food sold by street hawkers, who couldn’t afford tomatoes, especially since everyone also asks for a second helping of the curry.

The combination of Pooris and Aloo(potatoes), is not only a favourite at home, but also at weddings. So I’m guessing may be the wedding caterers started adding Tomatoes to this dish, which was otherwise made without them. Whatever the case may be, it is the combination of the spices, both whole and powdered that have been used in this recipe, that gives it that unique taste.

What else can this Curry be paired with– well, pretty much anything. While the favourite combinations are Khasta Kachori, and Poori, the Mathura Ke Dubki wale Aloo can also be paired with Bhatura, Garlic Lachcha Paratha, Pulav or Plain steamed rice.

Can I skip Tomatoes– It is perfectly fine to skip Tomatoes. Infact older recipes suggest the usage of no tomatoes to this dish. I love Tomatoes, and can’t imagine my curries without them, and I also pick the local/Desi/Country Tomatoes as they are tangy.

While you are here I request you to take a look at other recipes here like- Dum Aloo Ajwaini, Aloo Paneer Curry, Alu Palak, One Pot Lauki Wadiyan, Chakki Ki Shak, Kothimbir Wadi, and more…

To Watch the making Video scroll down .

Ingredients

Boiled Potatoes 3 medium lightly mashed
Bay leaf 1
Black Peppercorns whole 1/2 tsp
Cloves 3-4
Dry Whole red chillies 2
Green chilli 1 finely chopped
Ginger 1/2 inch piece finely chopped
Coriander powder 1 tsp
Fenugreek powder 1/4 tsp
Fennel/Saunf powder 1 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/2 tsp
Salt as required
Cumin Seeds 1 tsp
Red chilli powder 1/2 tsp
Kashmiri Red chilli powder 1/2 tsp
Amchoor/ Dry Mango powder 1/2 tsp
Roasted Chickpea flour/Besan 1 tbsp
Kasoori Methi(dried fenugreek Leaves) 1 tsp
Tomato puree of 2 tomatoes (optional)
Garam Masala Powder 1/4 tsp
Oil for tempering 1 tbsp
Water 2 cups

Cook Potatoes, peel the skin and mash them lightly and keep aside. Now take oil in a pan, and add the Bay leaf, Cumin seeds, Peppercorns, Dry Red chillies, and Cloves, and fry for 30 seconds.
Now add the finely chopped Green chillies and ginger, and fry another 30 seconds. Now add Fennel powder, Coriander powder, Fenugreek Powder, and turmeric powder, and fry them nicely in the oil for 30 seconds. Take care not to burn the Masalas.
Now add the Tomato Puree if using. Cook for 1 minute, and add Salt, Red Chilli powder, Kashmiri Red chilli powder, Roasted Besan, and stir nicely. Let it cook on low flame for a minute or two.
Now add 2 cups water, and bring it to a boil. Now gently drop the roughly mashed Potatoes, and stir. Let it cook for a minute.
Add Amchoor Powder, and allow it to cook for 3 to 4 minutes over a low flame. The curry will thicken. Keep the consistency thick or thin, as per your choice. Finally turn off the flame, add the Garam Masala Powder, and crushed Kasoori Methi . Serve hot with Poori or Chapati.

Cook Potatoes, peel the skin and mash them lightly and keep aside. Now take oil in a pan, and add the Bay leaf, Cumin seeds, Peppercorns, Dry Red chillies, and Cloves, and fry for 30 seconds. Now add the finely chopped Green chillies and ginger, and fry another 30 seconds. Now add Fennel powder, Coriander powder, Fenugreek Powder, and turmeric powder, and fry them nicely in the oil for 30 seconds. Take care not to burn the Masalas. Now add the Tomato Puree if using. Cook for 1 minute, and add Salt, Red Chilli powder, Kashmiri Red chilli powder, Roasted Besan, and stir nicely. Let it cook on low flame for a minute or two. Now add 2 cups water, and bring it to a boil. Now gently drop the roughly mashed Potatoes, and stir. Let it cook for a minute. Add Amchoor Powder, and allow it to cook for 3 to 4 minutes over a low flame. The curry will thicken. Keep the consistency thick or thin, as per your choice. Finally turn off the flame, add the Garam Masala Powder, and crushed Kasoori Methi . Serve hot with Poori or Chapati.

Notes:

The spices both whole and powdered are what give the dish the unique taste. So I would recommend not skipping any of them.
If you don’t wish to mash the Potatoes, you can dice them after cooking.
If skipping the Tomato puree, add the Besan also to the oil, and then continue from adding water part.

Watch How To Make Dubki Wale Aloo