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4.38 from 8 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 mins
Cook Time1 hr
Total Time1 hr 15 mins
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


  • 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 Refined Flour / Maida
  • 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


  • 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


  • Peel boiled potatoes and mash them roughly.
  • 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 refined flour in 1/2 cup of water and mix well.
  • Add this refined flour mixture in the boiling curry and stir and mix well.
  • Let the curry cook for about 40 -50 minutes on medium heat.keep stirring in between so potatoes will not stick at the bottom of the pan.(you can add some more water if it become thick)
  • Heat oil in a small cooking pan and add cumin seeds when cumin start crackling add whole red chilies and asafoetida.
  • Remove the pan from fire,wait for few seconds then add kashmiri chili powder and pour this tempering on the boiling curry.
  • Switch off the flame,add chopped coriander and cover the pan.
  • Rest for 15 minutes and then serve.


Serving suggestions-Best served with and pooris, khasta kachori or bedvi
  1. Traditionally this aloo ki subzi 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. 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 maida you can add besan/gramflour