Name: Dubki Wale Aloo Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 large potatoes (peeled and cubed); 1 tablespoon oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/2 inch ginger (peeled and minced); 3 dried red chilies; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; salt (to taste); 1/4 teaspoon garam masala powder; 1/4 teaspoon amchur powder; 2 tablespoons chopped coriander leaves

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Last updated on October 7th, 2019

Dubki wale aloo curry is a specialty of the Indian city Mathura. With just spices this potato curry turns out so delicious, filling and comforting. Serve with poori or kachori for a true soul food. Here is how to make Matura ke dubki wale aloo curry.

Mathura is one of the holi cities of India. It is the birth place of Lord Krishna and one of the seven holi cities for Hindus. This dubki wale aloo curry with kachori is a very popular dish from Mathura. It is a very simple and humble curry made without onions and garlic. It has just few spices but tastes absolutely delicious.

I tasted this curry in a friend’s place and loved it very much. I had taken the recipe of dubki wale aloo from her few years back. I make this curry very often especially when I don’t have time for making anything elaborate. While I don’t make kachori very often, this curry goes very well with poori.

Potatoes and poori is always an awesome combo so when not making this traditional south Indian potato masala for poori, I end up making dubki aloo or aloo jhol. Not only poori this curry also tastes very good with rice or roti.

Dubki means to swim and here potatoes are like swimming in the curry. However I have made it a bit thick by simmering the curry for few extra minutes.

This Dubki Wale Aloo Curry Is

Vegan & gluten free.

Made without onion, garlic & suitable for fasting days.

Easy & simple with very few ingredients

Absolutely delicious & flavorful

Goes well with rice, roti & poori along with kachori.

To make Mathura ke dubki wale aloo you can use regular as well as baby potatoes. I have made the whole curry in pressure cooker as it saves so much time. There is absolutely no need to boil the potatoes once and use another pot to make the curry. Just peel & cube the potatoes and make the curry in a pressure cooker. You can easily mash the aloo while the curry is cooking.

The spices and other ingredients for dubki wale aloo are dried red chilies, ginger, whole coriander seeds, cumin seeds etc. You will also need your regular spice powders like turmeric powder, red chili powder and dash of garam masala powder.

Traditionally dubki wale aloo is made with mustard oil. If you are used to cook with mustard oil you can use it in this recipe otherwise any cooking oil will be good.

Along with the time taken for chopping, this curry can be made in flat 15 minutes in a pressure cooker.

Serve dubki wale aloo warm or hot with poori, paratha or rice. You can also pack this curry in lunch box.

How To Make Mathura Ke Dubki Wale Aloo.

Scrub, rinse and peel the potatoes. Chop them roughly into cubes.

Heat a pressure cooker base with 1 tablespoon oil. You can use mustard or any other cooking oil.

Once the oil is well heated, temper with cumin and coriander seeds. Add minced ginger and broken dried chilies. Saute well till the chilies turn dark.

Add the cubed potatoes and saute well.

Add chili powder, turmeric powder and salt to taste. Mix well.

Now add 2 cups water and mix very well.

Close the cooker and pressure cook for 4-5 whistles.

Once the pressure is released, open the cooker and simmer the curry.

As the curry is simmering using a masher or the back of a ladle mash the potatoes as much as you can, They should be mostly mashed with few pieces here and there.

You can keep the curry thin or simmer till it thickens a bit. Once the curry reaches the desired consistency add amchur and garam masala powder.