Name: Mathura Ke Dubki Wale Aloo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Boiled Potato, large, hand-crumbled into uneven chunks; ½ cup Tomato Puree, freshly pureed; ½ inch Ginger, finely grated; 1½ Green Chili Pepper, finely chopped, adjusting to spice tolerance; 1 tbsp Mustard Oil, adds authentic UP street style pungency; ¼ tsp Asafoetida, hing, generous amount required; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder; 1 tsp Ground Coriander; ½ tsp Garam Masala; 1½ cup Water, warm; ¾ tsp Salt; 1 tbsp Coriander Leaves, finely chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Heat mustard oil in a heavy kadhai until it smokes, then reduce the flame to low. Add cumin seeds and a generous pinch of asafoetida.
Add the grated ginger and chopped green chillies. Sauté for 30 seconds until aromatic.
30 sec
Pour in the tomato puree. Add turmeric powder, red chilli powder, and coriander powder. Cook on medium heat until the oil separates from the masala.
Add the hand-crumbled boiled potatoes to the kadhai. Toss them in the masala for 2-3 minutes to sear the edges slightly.
2–3 min
Pour in the warm water. The gravy should look very thin (watery) at this stage. Add salt.
Bring the curry to a rolling boil, then lower the heat. Cover and let it simmer fiercely for 15 minutes. The starches from the crumbled potatoes will slowly thicken the water into a cohesive, flavorful broth.
15 min
Once the gravy has reduced and thickened slightly, stir in the garam masala and fresh coriander.
Turn off the heat and let the sabzi rest for 10 minutes before serving. It will continue to thicken as it sits.
10 min

How to tell it's done

Unevenly broken, incredibly soft potatoes swimming in a fiery, tangy, thin, and highly seasoned dark red broth.

Getting it right

Tip

The magic of Dubki Wale Aloo lies in the watery consistency ('Dubki' implies taking a dip) and the sharp hit of Asafoetida (Hing) combined with green chillies. Never use thickeners like besan or cornstarch.

What to serve it with

Traditionally served on leaf plates (pattal) with extremely hot, crispy, and fluffy Bedmi Puris or Kachoris.

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