Recipe- Mathura Special Dubki Wale Aloo

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 watery dish is more broth than curry, and is the specialty of my hometown 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 outside the shop for their chance. If you visit Mathura then do taste the best khasta kachori with dubki waley aloo ki sabzi at the Oma Halwai shop which is in front of Brijwasi shop at Holi Gate.

Ingredients

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
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

Tempering

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

Method

* 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.