• 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.