Mathura Ke Dubki Wale Aloo , Aloo Ki Subzi, Aloo Jhol

by anjanaskc

Mathura ke Dubki Wale Aloo- Potatoes cooked in a thin and spicy broth-Potato curry from my Home town Mathura

Potato is the only vegetable which is cooked and loved by everyone in the world.We Indians use and make many versions of potato curry ,every state has its own special style of making them. Today I am posting the most famous potato curry from My Home town MATHURA !

Though I have posted few potato curries in my blog,but don't know how I forgot to post the famous and special -Mathura ke dubki wale aloo. This spicy and thin curry is the specialty of my Home town Mathura . Khasta kachoris served with this aloo curry and hot jalebis are the favourite breakfast of the people of Mathura, every morning you will find sweet and snack shops, street hawkers , stalls selling this aloo subzi with khasta kachoris and people queuing out side the shop for their chance. If you visit Mathura then do taste the best Khasta kachori with Dubki waley aloo ki sabzi at Soma Halwai shop which is in front of Brijwasi shop at Holi Gate.

What is so Special about Mathura ke Dubki wale Aloo

I have seen numerous recipes of Mathura ke dubki wale aloo on the net ,which are yellowish colour thick curries with loads of potato and tomatoes added . But in Mathura ke dubki wale aloo no tomatoes are ever added, its a thin and spicy curry with a dark green almost blackish in colour because it is cooked in an Iron kadhai and simmered for almost 2-3 hours.Th longer it simmered the colour became darker and blackish .

In All the weddings and other functions of Mathura,the menu is incomplete without this potato subzi,as addition of so many fresh herbs and spices make it good for digestion. In the weddings its simmered from the evening till late night.

This sabzi is very different from the Railway stations wali curry served with hot Poori's as station wali aloo ki sabzi
If you love potatoes then check- Aloo matar, Achari aloo , Dahi ke aloo , Dum aloo masala , Aloo tuk

So Point to be noted are-

1. Dubki waley aloo are made with out adding any tomatoes.
2. It is cooked in an Iron kadhai.
3. It is a thin curry with less aloo and more watery curry.
4. lots of whole garam masala is ground freshly and added in the curry.
5. Simmered for quite long to absorb the flavours.

Why The Name Dubki Waley Aloo ?

The specialty of this dubki wale aloo curry is the use of fresh spices and herbs. Then it is simmered for a long time,so the curry absorb all the flavors .Traditionally this curry is made quite thin and watery as the name itself suggest that you have to dubki maro (swim )in the curry to find potato pieces . The watery curry is simmered in an Iron kadhai for quite long even then it is on thinner side.But you can increase the quantity of potatoes if you want to serve as Aloo poori combo.

How to make this Dubki wale Aloo

The method of making this dubki wale aloo is very simple yet different then the regular aloo ki sabzi. Normally we first temper the curry, saute the spices and then add the vegetables but for this curry boiled and mashed potatoes,all the spices ,herbs and water are mixed together to make a thin watery curry and then it is simmered in an iron kadhai . The main spice is the fresh garam masala, don't use the ready made powdered garam masala if you want to get the taste of authentic mathura ke dubki wale aloo. The curry is thin and spicy so no compromise on that :)This sabzi is usually served with poori, Bedmi Poori , Urad daal ki khasta kachori and the accompaniments served with is the delicious Khatta Metha Kaddu and Boondi ka Raita

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

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

Serving suggestions-Best served with and pooris, khasta kachori or bedvi
MY NOTES-

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 🙂

There is no Nutrition Label for this recipe yet.

Filed Under: Tagged With: Gravy dishes, aloo jhol, aloo rasa, aloo sabzi, batata bhaji, dubki wale aloo, mathura, no onion and garlic recipe, No onion garlic recipe, poori aloo, Potato curry, potato sabzi, ras waley aloo, station waley aloo, Subzis and curries, tari waley aloo, U.P style aloo sabzi, U.P style aloo subzi, vegetarian Street Food, Uttar Pradesh Cuisine