Mathura ke Dubki valle Aloo Sabji
Mathura ke Dubki valle Aloo Sabji

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mathura ke dubki valle aloo sabji. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mathura Ke Dubki Wale Aloo prepared in boiled potatoes and aromatic spices taste amazing! This no onion-no garlic potato recipe is a traditional Mathura dish or Aloo Sabji and our main dish of this week's Festival Special Recipes! Perfect Potato curry for poori and paratha. Aloo Saag/Sabji or Mathura Ke Dubki wale Aloo is a simple yet flavourful, tasty, and spicy no onion no garlic vegan curry made using boiled potatoes.

Mathura ke Dubki valle Aloo Sabji is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mathura ke Dubki valle Aloo Sabji is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mathura ke dubki valle aloo sabji using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mathura ke Dubki valle Aloo Sabji:
  1. Prepare 4 large Potatoes (boiled)
  2. Prepare 2 green cardamoms
  3. Get 1 stick cinnamon
  4. Make ready 1/2 Ginger
  5. Get 2-3 green chilli
  6. Take 2-4 black peppercorns
  7. Prepare as required Coriander leaves
  8. Prepare 1 tbsp dry Mango powder
  9. Take 1/2 tsp Haldi/turmeric powder
  10. Take 1/2 tsp red chilli powder
  11. Make ready 1 tsp chat masala
  12. Get 1 tbsp coriander seed powder
  13. Take 1 tsp kala Namak/sindha Namak
  14. Take 5 cups Water
  15. Take 1 tbsp oil
  16. Make ready 1 tsp Methi Dana
  17. Get 1 tsp red chilli powder

This simple, amazing potato curry is prepared with mashed boiled potatoes, aromatic Indian spices, and some fresh herbs. This dish is no-onion, no-garlic, no-tomato recipe. Mathura ke dubki waale aloo are watery, with a dark green (almost black) colour. The longer it simmers, the darker and tastier it gets.

Steps to make Mathura ke Dubki valle Aloo Sabji:
  1. Boil the Potato,peel and mash with hand. Don't mash complete keep few chunks of Potato.
  2. Thn in mixer jar add all the spices, 1 cinnamon stick, 2 cardamoms, 2-3 black peppercorns, Ginger and green chilli and coriander leaves and all the dry spices too and make a fine paste.
  3. Now mix this paste in Potato.
  4. Thn add the potato mixture to the pan and then add water and let it come to a boil and then simmer for few minutes.
  5. Then add the final tempering add 1tbsp oil, 2 dry red chilli, 1tsp Methi Dana and 1tsp red chilli powder.
  6. Now pour it over the cooked Potato sabji.
  7. Ready to serve your vegetable with kachori or like I made it with Bedmi Puri and you can also have with your Roti or Partha too.

Mathura ke dubki waale aloo are watery, with a dark green (almost black) colour. The longer it simmers, the darker and tastier it gets. Dubki Wale Aloo or most popularly known as Mathura ke Dubki Wale Aloo is a thin, spicy, no onion no garlic, NorthIndianstyle gravy based recipe made of potatoes, which is very popular inMathura, the city of Lord Krishnain Uttar Pradesh. Dubki Wale Aloo is delicious UP style spicy potato curry served especially for breakfast in Uttar Pradesh and Delhi. Apart from being served in breakfast, Dubki wale aloo along with poori makes a way to an elaborate vegetarian meal during marriages in villages.

So that’s going to wrap this up with this exceptional food mathura ke dubki valle aloo sabji recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!