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Dubki Wale Aloo - Spicy Potato Curry
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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.
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



  • 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


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)



Serving: 7g | Calories: 151kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg