MATHURA STYLE DUBKI WALE ALOO

Mathura Style Dubki Wale Aloo is a spicy potato dish which is served with either Puri or Khasta Kachori . This particular style of potato curry is very popular in Northern parts of India especially in Mathura/ Agra. Curry is made with the boiled and roughly mashed potatoes with some Indian spices. “Dubki” means “to swim”, so it’s like potato are swimming in the curry. The recipe is quite simple but very flavourful. For the authentic taste, preferably use mustard oil for this curry, it works so well in most north Indian recipes. But if not if not comfortable with mustard oil because of its strong smell, you can go with regular/ vegetable oil. It is a very famous no onion no garlic curry and very different in taste and flavour. Traditionally it is served with Puri or Khasta Kachori but you can serve it with roti/ paratha. The curry is simple in preparation but has a characteristic taste of being spicy. The spiciness comes from the cloves and black peppers. But you can reduce or increase the cloves and black peppercorns on how spicy you prefer. You can use whole spices as it is or if you like can grind them and use. In that case no need of using garam masala powder. Try out this recipe of very delicious UP style Dubki Wale Aloo  at your place and impress your family and friends like I have done. Do not forget to share your feedbacks and suggestions below in the comment box.  

INGREDIENTS:

4-5 medium sized Potato, boiled

½ teaspoon Cumin Seeds

1 teaspoon Grated Ginger

1-2 Green Chillies, chopped finely

1 tablespoon Coriander, chopped finely

2 tablespoon Oil

1 ½ -2 glass Water

Dry Spice Powders Used:

 ½ teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

¼ teaspoon Kala Namak [Black Salt]

Salt as needed

1 teaspoon Coriander Powder

¼ teaspoon Garam Masala Powder

½ teaspoon Amchur Powder

½ teaspoon Asafoetida

Whole Spices Used:

1 Bay Leaf

1” Cinnamon stick

2 black Cardamom

2-3 Green Cardamom

3-4 Cloves

5-6 Peppercorns

METHOD:

STEP 1 – Hard boil the potatoes for 2 whistles. After cooling, peel the boiled potatoes and mash it roughly.

STEP 2 – Heat oil in a pan, add cumin seeds and let them crackle.

STEP 3 – Add asafoetida, then add whole spices and roast them for few seconds. [see notes]

STEP 4 – Add chopped green chillies and grated ginger and stir for 30 seconds.

STEP 5 – Add red chilli powder, coriander powder, turmeric powder and mix well. Keep the flame very low.

STEP 6 – Add the potatoes and mix well so that they are coated with the masala mixture.

STEP 7 – Cover it with lid and cook for 5-7 minutes. Stir it once or twice.

STEP 8 - Add a glass of water and increase the heat and let the curry boil once.

STEP 9 – Lower the heat and let the curry simmer till potatoes are cooked.

STEP 10 – Keep adding water as required to get the desired consistency.

STEP 11 – Remove the curry from heat and then add amchur powder and garam masala powder and mix well.

STEP 12 – Dubki Wale Aloo is ready to serve.

Garnish with chopped coriander and serve it hot.

Serve dubki wale aloo with plain poori or bedmi poori or you can enjoy it with roti/ paratha.

NOTES: *If you like you can add the whole spices as it is or make a fine powder with it and then add to your curry.