Mathura Ke Dubki Wale Aloo

To prepare Mathura Ke Dubki Wale Aloo, start by boiling the potatoes until soft, then peel and mash them. In a pan, heat mustard oil and add cumin seeds until they splutter. Sauté chopped green chillies and ginger, then add spices like turmeric, red chilli powder, and coriander powder. Mix in the mashed potatoes, add water, and bring to a boil. Finally, season with salt and kasuri methi, simmer, and garnish with fresh coriander and pudina leaves before serving.

Yes, Mathura Ke Dubki Wale Aloo is suitable for a vegan diet as it contains no animal products. The recipe primarily uses potatoes, spices, and herbs, making it a delicious and plant-based option for anyone following a vegan lifestyle.

If you don't have mustard oil, you can substitute it with vegetable oil, sunflower oil, or even ghee for a richer flavor. However, keep in mind that mustard oil adds a unique taste to the dish, so choose a substitute that complements the spices well.

To store leftover Mathura Ke Dubki Wale Aloo, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to eat, reheat it on the stovetop or in the microwave, adding a splash of water if needed to maintain the desired consistency.

Mathura Ke Dubki Wale Aloo pairs wonderfully with puris, but you can also serve it with steamed rice, chapati, or naan. For a complete meal, consider adding a side of raita or a fresh salad to balance the spices and enhance the flavors.