Mathura Famous Dubki Wale Aloo Recipe From Uttar Pradesh
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The humble potato has had a huge impact on Indian cuisine. It appears in the regional favourites of almost every state and its versatility means that it's savoured in every possible way. One of the best examples of this can be found in Mathura, Uttar Pradesh where Dubki Wale Aloo reigns supreme. 

Known as the birthplace of Lord Krishna, Mathura is steeped in history and mythology and is a major pilgrimage site for Hindus. The city is also renowned for its vibrant food culture, which draws inspiration from traditional north Indian cuisine. Mathura's cuisine is characterised by its traditional, locally sourced ingredients such as milk, ghee, spices and jaggery. 

The name "dubki" refers to the cooking technique used for the potatoes, which involves dipping them repeatedly in the gravy, allowing them to absorb the rich flavours and aromas of the spices. As the potatoes cook, they will gradually soften and absorb the rich flavours of the gravy, creating a deliciously hearty and satisfying dish.

What makes Dubki Wale Aloo so popular is its ability to evoke a sense of comfort and nostalgia for those who grew up eating it, as well as its universal appeal as a satisfying and flavourful dish. Whether enjoyed on a cosy evening at home or shared with friends and family at a festive gathering, this delicious and comforting dish is sure to leave a lasting impression on all who taste it.

Video Credits: Anukriti Cooking Recipes/YouTube


  • 500g potatoes, peeled and chopped into small cubes
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp grated ginger
  • 2 green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 1 tsp garam masala
  • Fresh coriander, to serve


  • Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and golden.
  • Add the garlic, ginger and chillies and cook for another 2 minutes until fragrant.
  • Add the cumin, coriander, turmeric, chilli powder and salt and cook for 1 minute until fragrant.
  • Add the chopped tomatoes and bring to a simmer. Cook for 10 minutes until the sauce has thickened.
  • Add the chopped potatoes and enough water to just cover them. Bring to a simmer and cook for 20-25 minutes until the potatoes are tender.
  • Sprinkle over the garam masala and fresh coriander and serve.