Mathura Ke Dubki Wale Aloo
Mathura Ke Dubki Wale Aloo is a popular dish from Mathura, India, the birthplace of Lord Krishna. This simple, amazing potato curry is prepared with mashed boiled potatoes, aromatic Indian spices, and some fresh herbs. This dish is a no-onion, no-garlic, no-tomato recipe. Enjoy this Mathura Ke Dubki Wale Aloo with some Khasta poori or Kachori!
Equipment
Ingredients
INGREDIENTS FOR MATHURA KE DUBKI WALE ALOO
- 3 large potatoes, boiled and peeled
- 2-3 green chili, adjust to taste
- 1 inch ginger
- ½ cup fresh cilantro, chopped
- 5-6 mint leaves, chopped ( optional )
- 3 cups water, as needed
WHOLE SPICES
- 2-3 green cardamom
- 1 black cardamom
- 5-6 cloves
- ½ inch cinnamon stick
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
DRY SPICES
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder,, adjust to taste
- 2 teaspoon dried mango powder ( amchur ), adjust to taste
- salt to taste
FOR TEMPERING
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 2-3 dried whole red chili
FOR GARNISH
- Handful of fresh cilantro, chopped
Instructions
Prep for Mathura Ke Dubki Wale Aloo
- Roughly mash the boiled potatoes with your hands (mix of small and big chunks).
- Using mortar and pestle, course ground whole spices – green cardamon, black cardamon, cumin seeds, cinnamon stick, cloves, black peppercorns. Remove and keep it aside.Note: You can use spice grinder to grind the spices.
- In the same mortar and pestle, coarse ground fresh cilantro, mint ( optional ), green chili, and ginger.Note: You can also use spinach instead of fresh cilantro.
- Add course ground whole spices and fresh herbs to the mashed potatoes.
- Toss the potatoes to coat evenly with the spice and herb mixture.
Instant Pot Mathura Ke Dubki Wale Aloo
- You will need an Instant Pot
- Turn ON saute mode ( more ). Add the potato mixture, and all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste.
- Add 3 cups of water, and mix well. Cover and bring the mixture to a boil.
- Once the mixture comes to a boil, remove the lid, and let it simmer for around 15-20 minutes or until the sauce thickens to the desired consistency.Note: The sauce thickens as it cooks.
- Turn OFF the saute mode. Prepare the tempering.
For The Tempering
- You will need a tempering pan
- In a small saucepan, heat the oil. Once the oil is hot, add cumin seeds, dried whole red chili ( broken into half ), and asafetida. Cook for 30 seconds or until the cumin seeds turn brown. Turn OFF the heat.
- Pour this tempering over the Aloo curry. Add some fresh cilantro, mix and serve hot with some piping hot Khasta puri. Enjoy!!
Stovetop Mathura Ke Dubki Wale Aloo
- In a cast-iron Kadai or heavy bottom pot, add the potato mixture, and all the dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, and salt to taste.
- Add 3 cups of water, and mix well. Cover and bring the mixture to a boil.
- Once the mixture comes to a boil, remove the lid, and let it simmer for around 15-20 minutes or until the sauce thickens to the desired consistency.Note: The sauce thickens as it cooks.
- Turn OFF the heat. Prepare the tempering as discussed earlier.
Notes
Please refer to the post for the following
- Tips For Authentic Mathura Ke Dubki Wale Aloo
- Frequently Asked Questions
Nutrition
Nutrition Facts
Mathura Ke Dubki Wale Aloo
Amount per Serving
Calories
284
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
111
mg
5
%
Potassium
1256
mg
36
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
359
IU
7
%
Vitamin C
20
mg
24
%
Calcium
76
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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