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4.42 from 12 votes

Mathura ke Dubki Wale Aloo / Aloo Ki Subzi / Aloo Rasa

Mathura ke Dubki Wale Aloo- Potatoes cooked in a thin and spicy broth-Potato curry from my Home town Mathura
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course, Main Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo ki sabzi, dubki wale aloo, mathura ke dubki wale aloo, no onion garlic aloo sabzi
Author: Anjana Chaturvedi

Ingredients

  • 700 grams Potatoes / Aloo Boiled
  • 3 tsp Mango Powder / Amchoor Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Black Salt / Kala Namak
  • to taste Salt / Namak
  • 1 tbsp Gram flour / Besan
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1.5 litre Water / Paani

To grind together

  • 5 Green Cardamom / Hari Elaichi
  • 1 Black Cardamom / Badi Elaichi
  • 12 Peppercorns / Sabut Kali Mirch
  • 1/4 inch Cinnamon /daalchini
  • 8 Cloves / Lavang
  • 1/2 tsp Asafoetida/hing
  • 4 Green Chillies / Hari Mirch
  • 1.5 inch Ginger / Adrak
  • 8 Spinach /palak leaves
  • pinch of Stone flower / dagad phool

Tempering

  • 3 tbsp Cooking Oil
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 6 Dried Red Chilli, Whole
  • 3/4 tsp Asafoetida / Hing powder
  • 1 tsp Kashmiri Chilli Powder optional
  • Pinch Clove powder

Instructions

  • Peel boiled potatoes and mash them roughly.
  • Dissolve asafoetida in 1/4 cup water and keep aside
  • Take a big and heavy pan and add mashed potatoes in it.(traditionally Iron kadhai is used to cook this curry which gives a dark green colour to the curry)
  • Add all the whole spices (listed in- to grind) in a small mixer jar and grind to make a fine powder,then add green chilies ,ginger and spinach and grind all together.
  • Now add this paste in the potatoes,add water and all the spices in it.
  • Mix well and cook on medium heat till it start boiling.
  • Add Gram flour in 1/2 cup of water and mix well.
  • Add this gram flour mixture in the boiling curry and stir and mix well.
  • Heat oil in a small cooking pan and add cumin seeds when cumin start crackling add whole red chilies and clove powder
  • Remove the pan from fire,wait for few seconds then add kashmiri chili powder and pour this tempering on the boiling curry.
  • Let the curry cook for about around 30 minutes on medium heat. keep stirring in between so the potatoes will not stick at the bottom of the pan.(you can add some more hot water if it become thick)
  • Add the asafoetida water in the boiling curry and further cook for 10 minutes.
  • Switch off the flame,add chopped coriander and cover the pan.
  • Rest for 15 minutes and then serve.

Notes

Serving suggestions-Best served with and pooris, khasta kachori or bedvi
MY NOTES-
  1. Traditionally this aloo ki subji is made in a iron kadhai/pan, however I have made it in a steel pan, but for that authentic dark colour try to make it in a iron kadhai.
  2. You can add ready made garam masala but freshly ground garam masala makes a lot of difference in the taste.
  3. Instead of spinach you can use bathua.
  4. Besan / gram flour or Refined flour/maida is added to add some texture to the gravy,a tip shared by a chef of Mathura but this is optional if you like thin watery gravy then can skip this.
  5. Can increase the amount of potatoes to make a thicker curry but as the name suggest its a thin curry/broth and you have to dubki maro in the curry to find potato pieces :)
  6. Instead of besan you can add refined flour / maida or even wheat flour if both are not available.