Dubki Wale Aloo
Dubki Wale Aloo is a simple potato curry made with minimal ingredients! It's best enjoyed with kachori or Indian breads like paratha and poori.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 large potato or 2 medium (boiled and crushed a little)
- 1 tbsp mustard oil
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds (also known as fenugreek seeds)
- 1/4 tsp hing powder (also known as asafoetida)
- 1 tsp finely chopped ginger
- 2 dried red chili (broken)
- 1/3 tsp turmeric powder
- 1/4 tsp kashmiri red chili powder
- 1/4 tsp garam masala powder
- 1/4 tsp amchur powder (also known as dry mango powder)
- 1 tsp cornstarch (dissolved in 1-2 tablespoons water)
- 1 tbsp chopped cilantro
- 2.5 cup water
- salt (to taste)
Instructions
- 1
Heat 1 tablespoon of mustard oil to a pan. Heat the oil really well else you will get a bitter taste. Once the oil is really hot, add cumin seeds and methi seeds. The seeds will sizzle right away.
- 2
Add hing, chopped ginger and dried red chilies and saute for few seconds. [Crush the red chilies before adding them to make the curry spicy, if you want to keep it less spicy add the chilies right away, without crushing them]
- 3
Add the boiled and crushed potatoes.
- 4
Also add turmeric powder, amchur, garam masala powder and kashmiri red chili powder. Mix and cook for 30 seconds.
- 5
Add water, salt and give a good stir. Lower the heat to medium.
- 6
Let the curry simmer. Take a potato masher, and mash the potatoes a little. You don't need to completely mash them but they should be quite crushed.
- 7
As the curry is simmering, dissolve 1 teaspoon of cornstarch in 1-2 tablespoons water and add to the curry. The curry will thicken a bit.
- 8
The curry should simmer for around 15-20 minutes in total or till all flavors come together. Add chopped cilantro and remove pan from heat.
- 9
Serve dubki wale aloo with khasta kachori or with any paratha of your choice!