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Home » Diet & Health » Dairy Free » Dubki Wale Aloo: No Onion No Garlic Indian Spicy Potato Curry

Dubki Wale Aloo: No Onion No Garlic Indian Spicy Potato Curry

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Dubki Wale Aloo is a delicious, but spicy curry made with boiled potatoes, aromatic spices, and fresh herbs. This is a super easy aloo recipe that would surprise you. This spicy potato curry is usually served as an accompaniment with Khasta Bedai (Urad Dal Ki Kachori) especially for breakfast in the Agra-Mathura region.

Dubki Wale Aloo: No Onion No Garlic Indian Spicy Potato Curry

Dubki Wale Aloo is a flavorful popular potato curry of Western, Uttar Pradesh, a state in northern India. This spicy aloo ki sabzi and Bedai(Urad Dal Ki kachori) do not need any introduction.  Bedai served with aloo curry and hot jalebis is a beloved breakfast in the Agra-Mathura region. One would find ‘Bedai with Aloo Ki sabzi during the early hours of the day in every nook and corner at halwai shops, sweet shops, and all restaurants. The combination comprises a semi-thick potato curry, that is lip-smacking delicious with crispy and stuffed kachoris.

This aloo curry is supposed to be a little spicy. A serving of Bedai-Aloo is usually followed by some hot Jalebis to neutralize the hot spicy flavors.  For the most memorable culinary experience, do give this breakfast a try on your next trip. This spicy potato curry is also popular as Mathura ke dubki wale Aloo, but definitely not just limited to Mathura.

Dubki wale aloo served with bhedai (stuffed lentil deepfried bread)

What makes Dubki Wale Aloo Different than other Potato Curries?

Potato is a vegetable that is cooked and loved by everyone in the world. Within India, you can find many different variations of potato curry.  Every state and region has its own special recipe of making them. Dubki Wale Aloo is simple and amazingly delicious potato curry prepared with mashed boiled potatoes, aromatic spices, and fresh herbs. This curry is no-onion, no-garlic, no-tomato and a no dairy recipe. The overwhelming flavor of hing, black pepper, cinnamon and kasoori methi gives this curry a unique flavor that lingers on your taste buds for a long time.

Little Bit About Dubki Wale Aloo

This spicy potato curry was developed by the street hawkers and halwai as an inexpensive accompaniment to serve with khasta Bedai / kachoris for breakfast. Since it needs to be prepared early morning for breakfast, it is nice to be able to have a relatively simple process to follow. The ingredients are simple and inexpensive. The recipe uses some basic spices and does not call for any onions, tomatoes, or expensive ingredients. The flavors for Dubki Wale Aloo, come from spices and simmering process. The dark color comes from the fresh herbs used in the masala and also from the iron kadhai in which the curry is usually simmered for 2-3 hours.  The longer it simmers, the darker and tastier it gets.

Dubki wale aloo served in a copper wok

Why Is it called “Dubki Wale Aloo”?

Authentic Dubki Wale Aloo is more watery more like broth-based soup. It is said that one needs to dive (Dubki) into the broth of the curry to find few pieces of potatoes. Hence the name “Dubki Wale Aloo”.

How to Make Dubki Wale Aloo?

The method of making this spicy potato curry is simple and doesn’t require much time. To start making this curry first you need to prepare a fresh whole spice mix, fresh herb mix, and boiled potatoes. Once the initial prep work is done then this curry can proceed in two ways:

  • One way is to first mix all the spices, fresh herbs, boiled potatoes, water and leave it to simmer. Once simmered enough, add the tempering from the top and serve. This is what street hawkers and halwai prefer so that they can get done with curry quickly and focus on the more laborious process of making Bedai. 
  • The other way, which is my preferred way, where I temper the curry first, sauté the spices, add the boiled potatoes, water, and then simmer. My belief is when spices and herbs are roasted briefly in hot oil the spices release essential oil in the process and thus enhances the flavor of the curry even more.

You can choose which way is easier for you.

Dubki wale aloo served in a copper wok with bhedai (stuffed lentil deepfried bread) in background

The Right Consistency of Dubki Wale Aloo

The curry is supposed to be thin. You can adjust the consistency as desired. The longer you simmer, the thicker it gets. Starch from potatoes helps in thickening the texture of the curry. I personally prefer it a little thicker, so I let it simmer for a little longer than required.

Best Accompaniments for Spicy Potato Curry

This spicy potato curry goes well with pooris(unleavened deep-fried whole-wheat bread) also but for an out-of-the-world experience enjoy it with khasta Bedai.

To make it a complete meal and to have the best gastronomic experience, serve it with Khatta Meetha Kaddu, Bathue ka Raita, khasta Bedai along with some crispy Jalebis. Don’t blame me if you can’t avoid going into a food coma after having this meal.  

Dubki wale aloo spicy potato curry surved with bhedai (stuffed lentil deepfried bread)

Points to Remember While Making Dubki Wale Aloo

Most of the flavors in this curry come from the fresh whole spice masala. Therefore, I would strongly recommend not replacing it with readymade garam masala powder. If you really want to enjoy the taste of authentic Dubki Wale Aloo.

  1. This curry is no-onion, no-garlic, no-tomato, and a no dairy recipe.
  2. To make curry flavorful, coarsely grind the whole spices right before making it.
  3. While making fresh herb mix, use cilantro with stalk. Stalks carry more flavor compared to leaves.
  4. Use mustard oil, if possible, for tempering.
  5. For deeper and darker colors use iron kadhai/wok.
  6. The longer it simmers, the darker and tastier curry gets.
  7. The spice level of this curry is on the higher side. Adjust the quantity of black pepper, green pepper, and red pepper as per your spice level.

Try this simple recipe out, it will quickly become your family favorite!

Dubki Wale Aloo - Spicy Potato Curry
5 from 2 votes

Dubki Wale Aloo: Spicy Potato Curry

Dubki Wale Aloo is a delicious but spicy curry made with boiled potatoes, aromatic spices and fresh herbs. It might surprise you at how easy easy aloorecipes that you would actually be surprised. This spicy potato curry isusually served as an accompaniment with Khasta Bedai (Urad Dal Ki Kachori) speciallyfor breakfast in Agra-Mathura region.
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Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Entree, Main Course
Cuisine: Indian
Diet: Hindu, Vegetarian
Keyword: Dubki Wale Aloo
Servings: 7
Calories: 151kcal
Author: Rupali Agarwal

Equipment

  • Instant Pot or pressure cooker
  • Blender
  • Wok
  • Spatula
  • Utility knife
  • Cutting Board
  • Mixing Bowl

Ingredients

Produce

  • 750 g Russet potatoes Aloo: 4 large boiled and peeled
  • 10 g Cilantro with stalk Hara Dhaniya: ¼ cup + 2 tablespoon, chopped for topping
  • 10 g Mint leaves Pudina: ¼ cup
  • 20 g Ginger Adrak: 1 inch knob
  • 10 g Green chilies Hari Mirch: 1-2 in number, adjust as per your spice level
  • 4 cup Water Pani – As needed

Oil & Spices

  • 8 Cloves Laung: 8 pieces
  • 1 Cinnamon stick Dalchini: 1 inch stick
  • 1 Black cardamom Badi Elaichi: 1 piece
  • 5 Green cardamom Hari Elaichi: 4-5 pieces
  • 1 tsp Black peppercorns Kali Mirch 10-12 pieces
  • 1 tbsp Dry Pomegranate Seeds Anardana
  • 1/4 tsp Asafetida Hing
  • 1 tsp Cumin seeds Jeera
  • 3 Dry Whole Red Chilies 2-3 pieces
  • 1/2 tsp Fenugreek seeds Methi dana
  • 1 tbsp Coriander powder Dhaniya powder
  • 1/2 tsp Red chili powder Lal Mirch powder: adjust as per spice level
  • 1/2 tsp Turmeric Powder Haldi
  • 1/2 tsp Black Salt Kala Namak
  • 1/2 tsp Salt Namak: adjust as per taste
  • 1 tbsp Dry mango powder Amchur powder
  • 1 tbsp Dry Fenugreek leaves Kasuri methi
  • 2 tbsp Mustard Oil or any vegetable oil
US Customary – Metric

Instructions

Part-1 Boil Potatoes

  • Add water in Instant Pot inner pot, insert steamer and arrange clean potatoes on steamer rack.
    Potatoes being prepared to boil in pressure cooker to make - Spicy Potato Curry
  • Close lid with vent in sealing position and Pressure cook at high pressure for 20 minutes with NPR. Note: Pressure cooking time may vary with the size of the potatoes. Reduce the pressure-cooking time of large size potatoes by cutting them into half.
    Boiling Potatoes in Instant Pot for - Spicy Potato Curry
  • Peel the potatoes, mash them into big chunks and put them aside.
    potatoes being smashed for - Spicy Potato Curry

Part-2 Prepare spice and herb mix

  • Now, coarsely grind whole spices: green cardamon, black cardamon, cinnamon stick, cloves, black peppercorns and annardana.
    Spices used in making Dubki Wale Aloo
  • Put the coarsely ground spice mixture aside.
    Coarse ground spices for - Spicy Potato Curry
  • Also grind fresh herbs into paste: cilantro with stalk, fresh mint leaves, green chili and ginger. Add a little water to facilitate the grinding.
    herbs and ginger for - Spicy Potato Curry
  • Put the ground fresh herb cilantro-mint paste aside.
    Ground herb paste for dubki wale aloo

Part-3 Prepare Subzi

  • Now heat oil on medium heat in a deep pot or kadahi and add hing, cumin seeds, fenugreek seeds, whole dry red chilies. Sauté for few seconds. Tip: Use cast iron pot for deeper color of this subji.
    Oil being heated and spices added to make Spicy Potato Curry
  • Add coarsely ground whole spice mixture and fresh herb cilantro-mint paste to the pot and stir.
    rasting ground herbs and spices for dubki wale aloo
  • Transfer mashed boiled potatoes to pot and mix well with above spice mix.
  • Now add dry spices and salts to potato mixture – coriander powder, red chili powder, turmeric powder, black salt, table salt to taste, dry mango powder and mix well.
    Spices being added to wok contents to make - Spicy Potato Curry
  • Add 3-4 cups of water, mix well and bring the mixture to a boil.
  • Once the mixture comes to a boil, lower the heat and let it simmer for around 30 minutes or until thickens to desired consistency.
    Dubki Wale Aloo: No Onion No Garlic Indian Spicy Potato Curry
  • Rub some kasuri methi between palms over subzi and sprinkle some chopped fresh cilantro. Dubki wale Aloo is ready to serve.
    after kasoori methi to spicy potato curry
  • Enjoy with Bedai or Puris!!!
    Dubki Wale Aloo: No Onion No Garlic Indian Spicy Potato Curry served with bhedai (deepfried lentil stuffed bread)

Video

Nutrition Facts
Dubki Wale Aloo: Spicy Potato Curry
Amount Per Serving (7 g)
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 357mg16%
Potassium 600mg17%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 410IU8%
Vitamin C 37mg45%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Posted in: Dairy Free, Egg Free, Entrees, Gluten Free, Grain Free, Healthy Breakfast Recipes, Indian Street Food, Indian Vegetarian Curry Recipes, Instant Pot Recipes, Low Fat, Low Sugar, Meal Prep Recipes, No Onion No Garlic, Nut Free, Pressure Cooking, Sauteing, Soy Free, Vegan

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