Mathura ke dubki wale aloo recipe – a thin spiced and tasty curry made with potatoes and famous in Mathura – one of the holy cities in the northern part of India, in Uttar Pradesh. A vegan recipe.

Ingredients

• 600 to 650grams potatoes

• 2 to 3green chillies – chopped

• 1teaspoon cumin seeds

• 1teaspoon dry ginger powder or 1-inch ginger finely chopped

• ▢1teaspoon kashmiri red chilli powder 

• ▢½teaspoon turmeric powder

• ▢¼teaspoon asafoetida powder (hing)

• ▢1teaspoon dry mango powder (amchur powder)

• ▢1teaspoon Garam Masala

• ▢¼cup chopped coriander leaves

• ▢3cups water

• ▢2tablespoon oil

• ▢salt as required

Instructions

Boiling Potatoes

• Boil the potatoes till they are very well cooked and can be easily mashed.

• Peel and lightly mash the potatoes. Keep aside.

Making Mathura Ke Dubki Wale Aloo

• Heat oil in a pan. Crackle the cumin first.

• Add the green chillies and stir for a few seconds.

• Switch off the flame and add all the spice powders one by one – turmeric, asafoetida, kashmiri red chilli powder, garam masala powder and dry ginger powder.

• Stir and keep the pan on fire again.

• Add the mashed potatoes and stir well. Pour 3 cups water. Add the dry mango powder and salt.

• Stir very well and let the curry simmer for 10 to 12 mins till all the flavours from the spices have well blended in the curry.

• The potatoes will also help to thicken the curry a bit.

• Check the taste and add more of the red chilli powder or dry mango powder or salt if required.

• Add the coriander leaves and switch off the flame. Stir and keep covered for a few minutes.

• Serve Mathura ke dubki wale aloo with pooris, luchis or kachoris.

Notes

* if adding ginger, then add with green chillies and saute till the raw aroma of the ginger goes away.
* if using any other red chili powder, then depending on the hotness of the red chili powder, reduce the quantity to ½ teaspoon or ¼ teaspoon.
*the recipe can also be halved if made for 2 to 3 people.