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 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.
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.
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.
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.
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.
- This curry is no-onion, no-garlic, no-tomato, and a no dairy recipe.
- To make curry flavorful, coarsely grind the whole spices right before making it.
- While making fresh herb mix, use cilantro with stalk. Stalks carry more flavor compared to leaves.
- Use mustard oil, if possible, for tempering.
- For deeper and darker colors use iron kadhai/wok.
- The longer it simmers, the darker and tastier curry gets.
- 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!
Recipe
Dubki Wale Aloo: Spicy Potato Curry
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 teaspoon Black peppercorns Kali Mirch 10-12 pieces
- 1 tablespoon Dry Pomegranate Seeds Anardana
- ¼ teaspoon Asafetida Hing
- 1 teaspoon Cumin seeds Jeera
- 3 Dry Whole Red Chilies 2-3 pieces
- ½ teaspoon Fenugreek seeds Methi dana
- 1 tablespoon Coriander powder Dhaniya powder
- ½ teaspoon Red chili powder Lal Mirch powder: adjust as per spice level
- ½ teaspoon Turmeric Powder Haldi
- ½ teaspoon Black Salt Kala Namak
- ½ teaspoon Salt Namak: adjust as per taste
- 1 tablespoon Dry mango powder Amchur powder
- 1 tablespoon Dry Fenugreek leaves Kasuri methi
- 2 tablespoon Mustard Oil or any vegetable oil
Instructions
Part-1 Boil Potatoes
- Add water in Instant Pot inner pot, insert steamer and arrange clean potatoes on steamer rack.
- 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.
- Peel the potatoes, mash them into big chunks and put them aside.
Part-2 Prepare spice and herb mix
- Now, coarsely grind whole spices: green cardamon, black cardamon, cinnamon stick, cloves, black peppercorns and annardana.
- Put the coarsely ground spice mixture aside.
- Also grind fresh herbs into paste: cilantro with stalk, fresh mint leaves, green chili and ginger. Add a little water to facilitate the grinding.
- Put the ground fresh herb cilantro-mint paste aside.
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.
- Add coarsely ground whole spice mixture and fresh herb cilantro-mint paste to the pot and stir.
- 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.
- 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.
- Rub some kasuri methi between palms over subzi and sprinkle some chopped fresh cilantro. Dubki wale Aloo is ready to serve.
- Enjoy with Bedai or Puris!!!
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