Dubki Wale Aloo Recipe - Potatoes In A Spicy North Indian Gravy
Try this delicious no onion no garlic potato curry, popularly made in Uttar Pradesh and served during festivals with puri. This potato curry is a little thin but is full of flavour.
Dubki Wale Aloo Recipe as it is called in Mathura, Uttar Pradesh, is a spicy gravy of potatoes is famously eaten along with puris. It is a no-onion-no-garlic recipe which makes it perfect for fasting too. Popularly eaten at breakfast time along with puris, it also makes a delicious side dish for lunch with Parathas and a Pumpkin Dal with Garlic Tadka. Serve it either for lunch or dinner, or even as part of an Indian style weekend brunch, or festival meal.
Serve hot with Bedmi Puris, Whole Wheat Puris or Bedmi Poori or Parathas of your choice for breakfast.
Some other popular festive recipes that do not have onion or garlic are
15 M
30 M
45 M
6 Servings
Ingredients
- 6 Potatoes (Aloo) , boiled
- 1 Tomato , pureed
- 2 teaspoons Coriander (Dhania) Seeds , roasted and crushed coarsely
- 2 teaspoons Red chilli powder
- 1/2 teaspoons Turmeric powder (Haldi)
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 teaspoon Ginger , grated
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds) , slightly crushed
- 1 teaspoon Cumin seeds (Jeera)
- 4 Dry red chillies , broken into 2
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Asafoetida (hing) , A pinch
How to make Dubki Wale Aloo Recipe - Potatoes In A Spicy North Indian Gravy
To begin making Dubki Wale Aloo Recipe, first roughly break the boiled potatoes into small pieces. Take care not to mash it too fine. Make sure the potatoes remain chunky.
Then, place a kadhai or a handi on the heat. Warm some mustard oil until smoky. Then reduce the heat to very low, add cumin seeds and broken chilies and allow them to sputter.
Next, add the crushed methi seeds and asafoetida followed by the grated ginger. Toss it all for a few seconds until aromatic.
Once done add the tomatoes and saute on a high heat for 3-4 minutes.
Once the tomatoes are soft add the roasted crushed coriander, red chilli powder, turmeric and mix well to combine.
After the masalas are all mixed with the tomatoes add in the potatoes and gently mix so they get coated with the spices.
Once done add water depending upon the consistency you require. This recipe calls for 3 cups of water, which gives a runny gravy.
Bring the dubki Wale Aloo to a boil and then reduce the heat.. Allow it to simmer for 5-6 minutes.
Lastly, sprinkle the kasuri methi and cook for another minute. Turn the heat off.
Transfer the Dubki Wale Aloo Recipe into a serving bowl and garnish with coriander leaves and serve.
Serve hot with Bedmi Puris, Whole Wheat Puris or Bedmi Poori or Parathas of your choice for breakfast.
Farrukh Aziz Ansari
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.
