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Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji )

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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 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.

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 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.

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 Save
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Currry, Curry, Potato, Vegan, Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre



  • 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)


  • 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
    Oil in a pot
  • 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
    Asafoetida, Cumin seeds, Cloves powder being tempered in oil
  • 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
    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.
    1 teaspoon Garam Masala, 1 teaspoon Red Chilli Powder, 2 teaspoon Coriander Powder, 1/4 teaspoon Turmeric, 1.5 teaspoon 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


  • 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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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.

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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.

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


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5 from 7 votes
Recipe Rating


Sunday 31st of May 2020

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..


Friday 29th of May 2020

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.

Mayuri Patel

Friday 29th of May 2020

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.

Renu Agrawal-Dongre

Sunday 31st of May 2020

Yes, It is very easy but need to cook nicely. Thank You hope you like it

Poonam Bachhav

Wednesday 27th of May 2020

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.

Renu Agrawal-Dongre

Wednesday 27th of May 2020

sure, Thank You. Hope you like it

Seema Sriram

Wednesday 27th of May 2020

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.

Renu Agrawal-Dongre

Wednesday 27th of May 2020

As kids we use to hate many a things, which we like now. Thank You