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Mathura ke dubki wale aloo

Mathura Ke Dubki Wale Aloo Recipe

Mathura Ke Dubki Wale Aloo is perfect without onion and garlic fasting recipe. A potato curry or potato sabji for poori and paratha. Indian aloo recipes are mostly curries. 
5 from 5 votes
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Course: curry
Cuisine: Indian, indian cuisine, mathura
Keyword: aloo, Mathura
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 8
Author: Rekha Kakkar


Masala Powder

  • 5 Cloves
  • ½ teaspoon Black Peppers Whole
  • 1 Cardamom Black
  • 1 Cardamom Small
  • 1 Cinnamon Inch Piece

For Recipe

  • 200 gms Potato Boiled
  • 1 teaspoon Black Salt
  • 1 teaspoon Green Chilli Paste
  • 1 teaspoon Ginger Paste
  • 2 teaspoon Mango/Amchur Powder
  • ½ teaspoon Pomegranate Seed Crushed
  • ½ teaspoon Cumin Powder Roasted
  • 1 teaspoon Kashmiri Lal Mirch Powder
  • ¼ teaspoon Turmeric Powder
  • 1 ltr water

For Tadka/ Tempering

  • 2 tablespoon Oil
  • teaspoon Asafetida /Hing
  • teaspoon Fenugreek Seeds Dry
  • 1 teaspoon 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.