Dubki Wale Aloo Recipe – Potatoes in a Spicy North Indian Gravy
Embark on a delightful culinary journey with Dubki Wale Aloo, a flavorful North Indian dish that brings together the warmth of spices and the comforting nature of potatoes. This recipe showcases boiled potatoes, which are gently broken into pieces and simmered in a spicy and tangy tomato gravy, creating a deliciously satisfying meal. Perfect for lunch or breakfast, this dish pairs wonderfully with Bedmi Puris, whole wheat puris, or parathas, making it a versatile addition to your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – boiled | 6 medium-sized |
| Tomato – pureed | 1 large |
| Coriander (Dhania) seeds – roasted and crushed | 2 teaspoons |
| Red chili powder | 2 teaspoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Amchur (Dry mango powder) | 1 teaspoon |
| Ginger – grated | 2 teaspoons |
| Methi seeds (Fenugreek seeds) – slightly crushed | ½ teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies – broken into halves | 4 |
| Kasuri methi (Dried fenugreek leaves) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Mustard oil | For cooking (about 2 tablespoons) |
| Water | 3 cups (or to achieve desired consistency) |
Nutritional Information (per serving, approximately)
| Nutrient | Value |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 26g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Sodium | 40mg |
Preparation Steps
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Prepare the Potatoes: Start by roughly breaking the boiled potatoes into small, chunky pieces. It’s important not to mash them too finely, as you want to retain some texture in the dish.
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Heat the Oil: In a heavy-bottomed kadhai (wok) or handi (traditional Indian cooking pot), heat some mustard oil until it becomes smoky. Once it reaches this stage, reduce the heat to very low.
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Add Whole Spices: Into the hot oil, add the cumin seeds and broken dry red chilies. Allow them to sputter and infuse the oil with their flavors.
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Spice it Up: Next, introduce the crushed methi seeds and a pinch of asafoetida (hing). Follow this with the grated ginger, tossing everything together for a few seconds until aromatic.
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Tomato Base: Add the pureed tomato to the kadhai and sauté on high heat for 3-4 minutes until the tomatoes soften and the mixture thickens slightly.
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Mix the Spices: Once the tomatoes are well cooked, incorporate the roasted and crushed coriander seeds, red chili powder, and turmeric. Stir everything to ensure the spices blend well with the tomato mixture.
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Combine with Potatoes: Gently add the broken potatoes into the pot, carefully mixing to ensure they are well coated with the spiced tomato gravy.
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Add Water: Depending on your desired gravy consistency, add water; this recipe uses 3 cups for a runny gravy that pairs beautifully with bread.
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Simmer: Bring the Dubki Wale Aloo to a boil, then reduce the heat and let it simmer for about 5-6 minutes to allow the flavors to meld together.
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Finishing Touches: Finally, sprinkle in the kasuri methi and let it cook for an additional minute. This adds a unique aroma and depth to the dish.
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Serve: Turn off the heat and transfer the Dubki Wale Aloo to a serving bowl. Garnish with fresh coriander leaves for a burst of color and flavor.
Serving Suggestions
Serve the Dubki Wale Aloo hot, accompanied by fluffy Bedmi Puris, whole wheat puris, or parathas. This dish makes a wonderful breakfast or lunch option, bringing warmth and comfort to your dining table. Enjoy this flavorful North Indian dish with your family and friends, and let the delightful spices and textures elevate your culinary experience!
This Dubki Wale Aloo recipe embodies the essence of North Indian home cooking, combining simplicity and rich flavors that will resonate with anyone who appreciates a good meal. Indulge in this delightful dish and savor the magic of Indian spices!
