Mathura Ke Dubki Wale Aloo prepared in boiled potatoes and aromatic spices taste amazing! This no onion-no garlic potato recipe is a traditional Mathura dish or Aloo Sabji and our main dish of this week’s Festival Special Recipes! Perfect Potato curry for poori and paratha.
Welcome back to my website and join me as we celebrate the Festival Special Week! It’s Navratri already and I am super excited because this week is all about festivals and good Indian food for festival :). This week is all about no onion no garlic recipes, Navratri Vrat or Falahar Recipes and my utmost favourite Mathura Ke Dubki Wale Aloo. It is a delicious potato curry or Aloo ki sabzi for poori when you want to make something different from regular Aloo tamatar ki sabji.
Mathura Ke Dubki Wale Aloo is ridiculously easy aloo recipes that you would actually be surprised. It is a spicy and hot curry with boiled potatoes and aromatic spices. Trust me, this recipe contains no extra ingredient, not even tomatoes or onions to back it up. The spices give it a flavorful taste of the Indian wedding breakfast in old times. Days where breakfast was served with hot pooris with Shadi wali aloo ki sabzi. 🙂
I still remember how I tried this recipe because of its interesting name. As the name suggests this recipe is exactly the same! It has an aromatic taste with beautiful mashed potatoes that will truly remind you of Mathura. Whenever I visit Mathura I make it to the point to eat Mathura ke dubki wale aloo with Kachori and Jalebi. I love to eat Veg Tehri and Hare Matar Ki Ghughni there as well.
I love how potatoes help in thickening the texture of the curry while the coriander leaves add to the delicious flavour. Since it is a potato curry recipe without no onion or garlic in it, it can be made during Navratri or other falahar days. You can also make my other favourite potato recipes for falahar
Spicy potato sabji cooked in aromatic spices is a great fit for the Navratri. Yes, it is a longish recipe, takes almost one hour, so I make it on weekends. It takes a long time but you really do not have to babysit it. Just spend 10 minutes making it and leave it to simmer to bring out the best taste. Poori and Al0o Sabji is the most loved recipe in my home and it’s a win-win situation for me, I can make it easily if I have potatoes at home.
Mathura ke dubki wale aloo is a dish that I like to serve the traditional way with poori and Chawal Ki Kheer. There are countless variations of Indian potato recipes, specifically the boiled potato recipes but for no onion no garlic and super quick Aloo puri combination, this Mathura Ke Dubki Wale Aloo is the best recipe choice ever.
Tip: If you have the guest coming over you can make Mathura Ke Dubki Wale Aloo with poori, paneer ki kheer and kheere ka raita. I can tell you this may well be best Indian meal you have tasted in a long time
Mathura Ke Dubki Wale Aloo Recipe Notes
- Mashing the potatoes makes the curry thick and non-watery. In other words, it thickens the gravy. You can always try this hack while making any potato curry.
- It’s really important to be patient and slow cook the dish as it gives flavour and allows the spices to dissolve in the curry fully.
- Fresh coriander adds a dash of fresh fragrance and colour contrast to the dish, do add them.
- Mathura ke dubki wale aloo taste great with poori and chawal ki kheer.
Mathura Ke Dubki Wale Aloo Recipe
- 5 Cloves
- 1/2 tsp Black Peppers Whole
- 1 Cardamom Black
- 1 Cardamom Small
- 1 Cinnamon Inch Piece
- 200 gms Potato Boiled
- 1 tsp Black Salt
- 1 tsp Green Chilli Paste
- 1 tsp Ginger Paste
- 2 tsp Mango/Amchur Powder
- 1/2 tsp Pomegranate Seed Crushed
- 1/2 tsp Cumin Powder Roasted
- 1 tsp Kashmiri Lal Mirch Powder
- 1/4 tsp Turmeric Powder
- 1 ltr water
For Tadka/ Tempering
- 2 tbsp Oil
- 1/5 tsp Asafetida /Hing
- 1/5 tsp Fenugreek Seeds Dry
- 1 tsp Cumin
- 2 Red Chilies Whole
- In order to make the masala for Mathura ke dubki wale aloo we will first crush all the spices that are cloves, black pepper, black cardamom, small cardamom, and cinnamon in a mortar and pestle to make a coarse powder of it. (You may read the recipe quantity above)
- After making the coarse paste we will keep it aside and proceed with the recipe.
- Now, we will take a bowl and crush boil potatoes roughly in them. (Take care not to mash them too much for we add roughly mashed potatoes in gravy to thicken it)
- After that, we will proceed by adding spices in the potatoes. We will add black salt, green chilli paste, ginger paste, mango/amchur powder, crushed pomegranate roasted cumin powder, Kashmiri Lal Mirch powder, and turmeric powder. (You can read the quantity above)
- When all the spices are included in the bowl we will mix the potato and the spices lightly to combine them all together.
- Now, in a big pan add 1 litre of water and bring it to boil.
- When it starts to boil, add the "crushed masala powder" we made earlier in it.
- Allow it to simmer for a minute then add potatoes in them.
- We will 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.
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 serve it with Masala Pooris this Navratri.