Mathura Special: Spicy and Watery Dubki Waaley Aloo
Image Credit: Picture credit: This curry is served with kachori image : instagram - @delhigrapher

Potatoes are one of the most loved and cooked vegetables in the world. There are so many versions to prepare potato curry, every city has its special style of making this dish. Traditionally, this curry is made quite thin and watery and is the speciality of Mathura, Uttar Pradesh.

This dish is also very famous with the name “Dubki Waaley Aloo” in Mathura. It is said you need to dive and swim (dubki maarna) around in the curry to be able to find a single potato. Hence, the dish is also known as “Dubki Waaley Aloo”. This one-of-a-kind dish is prepared without using onions, garlic, tomatoes or ginger. The simple dish tastes delightful with regular homemade chapatis, Khasta Kachori or Poori.

Potatoes were first cultivated by the Inca Indians in Peru. It was cropped in South America by the Incas around 1800 years ago. After that, Potatoes were transported into Europe by the Spaniards. The potato has since spread around the whole world. It has also become a staple crop in most countries. Many Indians put potatoes in almost every dish they cook at home. As Indian as it sounds, curry was also invented by the British. It is believed that the Portuguese brought curry to India in the 15th century. Back then, they described curry as broths that were poured over rice mostly. So, the overall dish was invented way back and is liked by many people.

Picture credit : Instagram - @eat_therapyy


Mathura’s Dubki Waaley Aloo is a vegan recipe and is traditionally cooked in an iron kadai (iron pan) hence has a dark colour to it. It can also be prepared using an iron pan. Many street hawkers sell this dish with kachoris and that too is in a very affordable range making it a good meal option for a passer-by. The lip-smacking dish is easy to make and can be prepared quickly.

Cooking time: 30 minutes

Serving: 3/4


  •      Boiled & mashed potatoes – 500 gms
  •      Cumin seeds – 1 tsp
  •      Red chilly powder – 1 tsp
  •      Turmeric powder – 1 tsp
  •      Garam masala – 1 tsp
  •      Dry mango powder – 1 tsp
  •      Green chillies (chopped) – 3 nos
  •      Asafoetida – ½ tsp
  •      Ghee – 3 tsp
  •      Salt


1. Peel boiled potatoes and mash them thoroughly

2. Take an iron pan or normal pan and put ghee in it

3. Add the spices to the pan and let it fry for some time and add little water to ensure the mixer doesn’t get burnt

4. Now add the boiled and crumbled potatoes in the same pan and let the masala coat over it

5. Add salt and mix it well

6. Pour water to immerse the potatoes and cook on medium heat till it starts boiling.

7. Wait till it gets thickens and then switch off the stove

8. Garnish the dish with ghee and coriander leaves

9. Serve it with rotis, kachoris, luchis, puris or rice

This Potato curry is a good option for lunch. In summers, a glass of chilled aamras on the side makes this meal even more appetizing.