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Mathura ke Dubki Wale Aloo

Mathura ke Dubki Wale Aloo is a traditional curry recipe from north India. It is a spicy gravy enjoyed best with pooris.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 8


  • 700 gram potatoes boiled
  • 3 tsp dry mango powder amchoor
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp black salt
  • 2 tbsp all purpose flour

to grind together

  • 5 green cardamom choti elaichi
  • 1 big cardamom badi elaichi
  • 10 peppercorns kali mirch
  • ¼ inch cinnamon dalchini
  • 6 cloves laung
  • 3 green chili
  • inch ginger
  • 8-10 spinach leaves

for tempering


  • Peel boiled potatoes and mash them coarsely. In a heavy bottom pan, add mashed potatoes in it.
  • In a chutney/ spice jar, grind all the whole spices listed under to-grind to fine powder. Then add green chilli, ginger and spinach to the spice powder and grind again. The paste for the curry is ready.
  • Add this paste to the boiled potatoes along with remaining spices (dry mango powder, red chilliw powder, turmeric powder, black salt, salt) except maida listed above. Add water, roughly 1½ liters. Mix well and allow to cook on slow flame til it starts boiling.
  • Mix maida in ½ cup of water and add to the boiling curry. Stir well ensuring no lumps are formed. Let the curry cook for 40-45 minutes. Keep stirring in between to avoid potatoes sticking to the bottom.
  • Prepare tempering in a small pan. Heat ghee, add asafoetida and then cumin seeds. When cumin starts crackling, add whole red chillis. Pour this over the boiling curry. Switch off the flame. Sprinkle chopped coriander and cover the pan. Rest for 15 minutes and serve hot with bedmi poori or moong dal kachori.


  1. The spicy flavour comes from use of cloves. You can reduce or increase the cloves based on how spicy you prefer. Addition of cloves also adds the quintessential black color of this dish, however it may also vary upon the pan you used like iron wok (iron kadhai).
  2. You can use store-bought garam masala in place of grinding the fresh whole spices in step 2 for the paste, but using freshly ground garam masala imparts a different taste altogether.
  3. Refined flour (maida) is used to thicken the consistency of the curry, but you can skip it if you prefer.
  4. Adjust potatoes based on your preference.