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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.

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
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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

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
    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 cups water, Salt to taste
    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 Powder, 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

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