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.
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 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.
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 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.
Mathura Ke Dubki wale Aloo (Aloo Saag/Sabji)
- Pressure Cooker / Pot
- 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)
- 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.
- 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.
- Next add in chopped green chillies and ginger.
- Now add the potatoes, water and give everything a mix.
- Adjust the water consistency, but do not make it too thin.
- Let it simmer for 10-15 minutes stirring occasionally.
- Switch off and garnish with chopped ginger or coriander.
- 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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