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.