Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji )

Sharing is caring!

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.

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.

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 favourite 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.

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.

The third is adding crushed long(clove) in the tadka, which adds a nice aroma and flavour 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.

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 Save Saved!

Course: Main Course

Cuisine: Indian, North Indian

Keyword: Currry, Gravy, Potato, Vegan, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Wok/Pot
• Pressure Cooker / Pot

Ingredients

• 4-5 medium size boiled potatoes
• 2-3 cup water
• 1 teaspoon Garam Masala
• 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
• 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
  4-5 medium size boiled potatoes
• In a large pot or a wok add a teaspoon of oil.
  1 teaspoon oil
  
• Once hot add Asafoetida and Cumin.
  1 teaspoon Cumin Seeds, 1/4 teaspoon Asafoetida
• Let the Cumin crackle properly. It should turn brown, to release that smoky flavour.
• Now add the crushed Cloves.
  4-5 Cloves Long/Lavang crushed
  
• Next add in chopped green chillies and ginger.
  2-3 finely chopped green chillies, ½ inch ginger finely chopped
• Now add the potatoes, water, salt and give everything a mix.
  4-5 medium size boiled potatoes, 2-3 cup water, Salt
  
• Adjust the water consistency, but do not make it too thin.
  
• Add turmeric, red chilly powder, coriander powder, garam masala powder, amchur powder.
  1 teaspoon Garam Masala, 1 teaspoon Red Chilli Powder, 2 teaspoon Coriander Powder, 1/4 teaspoon Turmeric, 1.5 teaspoon Amchur powder
  
• Let it simmer for 10-15 minutes stirring occasionally.
  
• 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.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Foodies_RedoingOldPost_25, where today I am updating the pics and a bit of content.

Disclaimer & Privacy Policy

Sharing is caring!