Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji )

Aloo Saag/Sabji or Mathura Ke Dubki wale Aloo is a simple yet flavourful, tasty, and spicy no onion no garlic vegan curry made using boiled potatoes.

Close up look of Mathura ke dubki wale aloo garnished with ginger and served in brown bowls


Traditional Recipe

This recipe is from my native Mathura and we have been making this for ages now. Though there are many versions online, this is the traditional one which we follow and I can say being followed in my native as well with some modifications house to house.

2 bowls of aloo ki sabji or Mathura ke Dubki wale aloo being presented along with some bedai and a green stole being used for presentation

This aloo sabji is generally enjoyed hot with Bedai or dal puris and garma garam (hot) Jalebi. It is a traditional breakfast being served in the morning. Mostly every street vendor or restaurant will sell it. Whenever we are in Mathura we make it a point to enjoy it. Unfortunately now it is being ages that I have been there. 


Accompaniment with Aloo Sabji

This Bedai and aloo saag is a very common dish and generally made for festivals. It is also my husband’s favorite and he just waits for me to make this. This aloo ki sabji can also be enjoyed simply with roti or with any of the parathas. Like methi paratha, cabbage paratha, palak paratha, Dudhi paratha, Beetroot Paratha, missi puri, etc. I even enjoy it as chaat with this Khasta Moong Dal Kachori.

Bedai being crushed and added to the aloo sabji to be relished

The gravy is quite simple, with potato being the main ingredient. There is no other vegetable used and absolutely no use of tomatoes, onion, and garlic. It is a simple dish with few spices but there are few key points to be taken care of to make it perfect.


Few Points to remember while making this Sabji

First, the key to making the gravy of Mathura ke Dubki wale aloo, is the way the potatoes are mashed. The mashed potatoes should be of bite-size pieces but not very fine that they almost dissolve in the gravy like a paste. Of course you would have some which will add to the thickness but some pieces have to be medium size. Secondly the gravy has to be semi-liquid, so that you can enjoy it by dipping the hot puris or bedais in the sabji. Traditionally this is served in dona (biodegradable bowl made using leaves) and it is relished by soaking the bedai/puri in the saag and enjoyed with your hands.

Aloo saag/sabji being presented in brown bowls, garnished with ginger and served along with bedai

The third is adding crushed long(clove) in the tadka, which adds a nice aroma and flavor to the saag. Then the saag needs to be simmered after adding the garam masala, coriander powder and amchur powder (dry mango powder). This needs to be at least 10-15 mins so that the spices infuse well and the gravy has the right consistency and texture.

So without any further ado, I am sharing the recipe below. There are no specific measurements to this recipe but still I am trying to put it down. But feel free to adjust it as per taste. So here goes the recipe.


Aloo saag/sabji or Mathura Ke Dubki wale Aloo is a simple yet flavourful, tasty and spicy no onion no garlic vegan curry made using potatoes.

Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji)

Aloo saag/sabji or Mathura Ke Dubki wale Aloo is a simple yet flavourful, tasty and spicy no onion no garlic vegan curry made using potatoes.
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Aloo, Currry, Gravy, Potato, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Wok/Pot
  • Pressure Cooker / Pot

Ingredients

  • 4-5 medium size boiled potatoes
  • 2-3 cups water
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoon Coriander Powder
  • 1.5 teaspoon Amchur powder (Dry Mango Powder)
  • 1/4 teaspoon Turmeric
  • 1 teaspoon Cumin Seeds
  • 2-3 finely chopped green chillies
  • ½ inch ginger finely chopped
  • Salt to taste
  • 1 teaspoon oil
  • 4-5 Cloves Long/Lavang crushed
  • 1/4 teaspoon Asafoetida (Hing)

Instructions

  • Boil the potatoes in a pressure cooker or an open pan until done
  • In a large pot or a wok add a teaspoon of oil.
    Oil in a pot
  • Once hot add Asafoetida and Cumin.
  • Let the Cumin crackle properly. It should turn brown, to release that smoky flavour.
  • Now add the crushed Cloves.
    Asafoetida, Cumin seeds, Cloves powder being tempered in oil
  • Next add in chopped green chillies and ginger.
  • Now add the potatoes, water and give everything a mix.
    Boiled and Mashed potatoes being added to the tadka/tempering
  • Adjust the water consistency, but do not make it too thin.
    Dry masala's added to the gravy, that is turmeric and coriander powder
  • Add turmeric, red chilly powder, coriander powder, garam masala powder, amchur powder.
    Dry masala's added to the gravy, that is amchur powder and garam masala powder
  • Let it simmer for 10-15 minutes stirring occasionally.
    Gravy getting simmered after adding of the dry masala's that is red chilly powder, garam masala, turmeric, coriander powder
  • Switch off and garnish with chopped ginger or coriander.
  • Serve it with delicious Bedai, Puri or Paratha

Notes

  • 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
  • Let the gravy simmer for 10-15 minutes to get the flavor and texture.
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12 thoughts on “Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji )”

  • 5 stars
    I am drooling. Ever since these BM girls went to agra and Mathura n ste this dubki wale aloo I have been wanting to make these aloo. Love to have the authentic recipe. Thanks for sharing will make asap.

  • 5 stars
    Tried this recipe & this truely deserves 5 stars. Very tasty..easy & quick to make with fewer ingredients. Thanks for sharing.

  • 5 stars
    You brought back lovely memories of my parents and taking a trip with them. I was not a foodie at that time and hated everything except this aloo sabzi on that trip. Mum still makes fun of me.

  • 5 stars
    Your dubki wale aloo curry with those bedmi pooris look oh so tempting Renu. We love the combo to the core and I make it as my Sunday brunch. However never tried adding clove powder to the curry. Next time I will try your version.

  • 5 stars
    You’re not going to believe it but this is what I got from my neighbor today for lunch.When I asked her for the recipe, she simply replied “bhabhi jab aap ka man kare, mujhe bata dena, mei bana doongi! Now I have an authentic recipe to follow . It most certainly is a very easy curry with very simple ingredients.

  • 5 stars
    Mathura ke dubki wale aloo looks super simple, still i can feel that it is much flavorful.
    No onion no garlic and that too vegan is another eye catchy to pick and make the curry using potatoes.

  • 5 stars
    That kachori dipped in the dubki aloo gravy !!!! oooooh !!! just cant take my eyes off that… lovely , inviting pics and tempting me enough to make it..

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