Some recipes are made for festivals, some for family dinners—and then there are dishes like Dubki Wale Aloo that feel like home in every bite. Originating from the holy city of Mathura in Uttar Pradesh, this rustic potato curry is known for its simplicity, soulful flavour, and deep connection to tradition.
Today, I’ve served it the way many locals still do—paired with khasta puri, onions on the side, and a tall glass of chaas (buttermilk). While it’s not completely satvik (because of the onions), this version is still true to its roots and perfect for comforting weekday meals.
Why is Dubki Wale Aloo So Popular in Mathura?
In Mathura, food is deeply spiritual. Many dishes are made without onion and garlic, keeping them satvik and suitable for temple offerings and religious days. But Dubki Wale Aloo has crossed boundaries—today, it’s a street food staple, a temple offering, and a household favourite.
It’s called “Dubki Wale” because the soft, boiled aloo (potatoes) take a dip—or dubki—in a thin, spicy, and fragrant gravy. Served hot with puris, it’s often part of celebratory or festive meals, but also perfect for everyday indulgence.
About the Recipe
This is a no-onion, no-garlic curry, yet it’s full of flavour—thanks to generous use of hing (asafoetida), jeera (cumin), ginger, and spices. The magic lies in the mashed potatoes soaking up all the masalas in a thin, flavorful gravy. It’s light, comforting, and perfect with crispy puris or kachoris.
Ingredients
- Boiled Potatoes is the heart of the dish. Mashed and simmered in the gravy to thicken and soak up the flavours.
- Hing adds aroma and depth without onion-garlic.
- Jeera gives warmth and earthiness.
- Dry Spices like red chili, coriander powder, turmeric used for heat, colour, and balance.
- Tomato (Optional): Adds slight tang.
- Fresh Coriander is for freshness.
- Ghee/Oil is used for tempering and enhancing richness.
Serving Suggestion
For this version, I’ve kept it traditional yet flexible:
- Served with khasta puri.
- A side of sliced raw onions for crunch and sharpness.
- A glass of chaas (buttermilk) for cooling balance.
This combo brings both flavour and comfort—just like you’d experience in the streets of Mathura.
Variations
- To keep it completely satvik and festive-ready, skip the onions and serve with pickle and boondi raita.
- For a richer gravy, add pureed tomatoes while cooking.
- A lentil-stuffed puri that’s traditionally paired with this curry.
- Simmer longer or mash more potatoes for a more luscious texture.
Dubki Wale Aloo isn’t just a dish—it’s a feeling. Whether you follow the satvik path or prefer a comforting combo with onions and chaas, this recipe is rooted in the culture of Mathura and speaks to every Indian heart.
Simple, soulful, and always satisfying—Dubki Wale Aloo is that one curry you’ll return to again and again.
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Dubki Wale Aloo
- Total Time: 35 minutes
- Yield: 3-4 1x
Description
Dubki Wale Aloo is a spicy, dhaba-style potato curry made with a fresh green masala and simple spices. Soft, mashed aloo simmered in flavorful gravy and topped with a hot ghee tadka of red chillies and kasuri methi. It’s bold, spicy, and perfect to enjoy with hot puris, roti, or paratha.
Ingredients
For Green Masala Paste
- 1 tsp coriander seeds
- ½ tsp fennel seeds (saunf)
- ½ tsp black peppercorns
- 2 green chillies (or more for extra spice)
- 2 tbsp fresh coriander leaves
- 12–15 mint leaves
- Salt to taste
- ¼ cup water (for blending)
For the Curry (Sabji)
- 3–4 tbsp mustard oil (or regular oil)
- ½ tsp asafoetida (hing)
- ½ tsp cumin seeds (jeera)
- ¼ tsp turmeric powder (haldi)
- 1 tsp coriander-cumin powder
- 1 tsp red chilli powder
- ½ tsp jeera powder
- Salt to taste
- ¼ tsp dry mango powder (amchur) (or juice of ½ lemon)
- 3–4 medium oiled Potatoes (roughly mashed with hands)
- 3 cups of water (adjust consistency as needed)
For tempering
- 1 tbsp ghee
- 2 dry red chillies
- ½ tsp crushed kasuri methi
Instructions
- In a small mixer jar, add coriander seeds, fennel seeds, black peppercorns, green chillies, fresh coriander, mint leaves, salt and water.
- Grind to a smooth paste. Keep aside.
- Heat mustard oil in a kadhai until it reaches smoking point. Reduce heat.
- Add asafoetida and cumin seeds. Let them crackle.
- Add turmeric powder, red chilli powder, coriander and cumin powder. Sauté quickly (do not burn the spices).
- Now, add the ground masala paste and cook for 2–3 minutes until the raw smell goes away.
- Add the mashed potatoes and salt. Mix well so that potatoes absorb the masala.
- Pour 3 cups of water and let the curry come to a boil.
- Simmer uncovered for 10–12 minutes. The curry will become slightly thick and the flavors will deepen.
- Once done, add dry mango powder or a squeeze of lemon juice. Mix and switch off the flame.
For Tadka
- In a small tadka pan, heat ghee.
- Add dry red chillies and kasuri methi. Let them crackle and turn aromatic.
- Pour this sizzling tadka over the aloo curry.
Serve hot with fluffy puris, tandoori roti, or plain paratha.
Notes
- Use Mustard Oil for Authentic Flavour. It brings out the earthy flavor typical of UP-style aloo curries.
A pinch of hing adds an aroma and digestive benefit. It’s especially important if you’re using boiled potatoes. - Lightly crushing the boiled potatoes by hand gives a nice texture and helps them absorb the masala well, adding thickness to the gravy.
- The curry is meant to be thin yet flavorful. Start with 3 cups of water and reduce slightly while simmering for a rich taste.
Add dry mango powder (amchur) or lemon juice at the end for that essential tanginess that balances the heat. - The paste of mint, coriander, and green chillies gives the dish a fresh and spicy kick. You can increase green chillies if you like it hotter.
- The final ghee tadka with dry red chillies and crushed kasuri methi elevates the flavour, don’t skip this!
- The curry tastes even better after a few hours as the flavors develop more deeply — perfect for prepping ahead for festive meals or gatherings.
- Always serve hot with puris, kachori, or soft tandoori rotis. It’s also delicious with plain paratha or bedmi puri.
- Add a pinch of garam masala at the end if you like a warmer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: North Indian
