on Feb 08, 2022, Updated Jun 14, 2023 Matar Ka Nimona, Banarasi Chura Matar, and Tahri are my other favorite recipes from Uttar Pradesh. Try them as well! Dubki means to take a dip in the water. This curry has Dubki in its name because the potato pieces are dipped in a thin, watery curry. If you visit any city or town in UP, you will find a kachori wala selling crispy khasta kachories topped with a ladle full of potato curry. This Dubki Wale Aloo is the potato curry they serve. This aloo sabzi differs from other potato curries because it does not contain yogurt or tomatoes. It is made using simple and minimal ingredients and is an inexpensive accompaniment to khasta kachories.
About Dubki Wale Aloo
Dubki Wale Aloo is a popular street food from Mathura, a small town in Uttar Pradesh. Not only Mathura, but this thin, almost watery, and spicy potato curry is popular all over Uttar Pradesh. Many street hawkers sell this watery, spicy curry with khasta kachori, bedmi puri, plain poori, and hot jalebis. This lip-smacking curry is easy to make and comes together in under 30 minutes. The mathura ke dubki wale aloo recipe is traditionally cooked in an iron kadhai (iron pan) and, therefore, has a dark color. However, if you don’t have an iron kadai, you can cook it in a regular pan, as I did. Fennel Seeds (Saunf) and Fenugreek Seeds (Methi Dana) flavor the curry, giving it a distinct taste. Do not skip these two ingredients. Spice Powders – This simple potato curry is spiced with basic everyday spices such as turmeric powder, Kashmiri red chili powder, dry ginger powder (sonth), garam masala powder, and amchur powder (dry mango powder). You can also add a teaspoon of coriander powder if you wish to. Oil – Mustard oil gives this aloo subzi a unique taste. You can replace it with canola oil or light olive oil if you wish to. Others – You will also need asafetida (hing), cumin seeds, dry red chilies, green chilies, salt, and cilantro (fresh coriander leaves). Add the following ingredients when the oil is hot and saute for 4-5 seconds.
¼ teaspoon asafetida 1 teaspoon cumin seeds 1 teaspoon fennel seeds (saunf) ½ teaspoon crushed fenugreek seeds 4-5 whole dry red chilies (stalks removed)
Mix everything well and fry for 2 minutes. Note – Roughly crushing the boiled potatoes instead of cutting them using a knife makes the curry very delicious. Try this trick. Now add the following ingredients.
1 teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon dry ginger powder ½ teaspoon garam masala powder 1 teaspoon salt.
Saute for a minute. Now reduce the heat to low and cook the curry uncovered for 15-20 minutes, stirring a few times. Add 2 teaspoon dry mango powder (amchoor) and cook for another minute. Check for salt and add more if needed. Garnish with 2 tablespoon chopped cilantro and serve hot with poori or kachori.
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