Dubki Wale Aloo (Dipped Potatoes) Recipe
Dubki Wale Aloo is a simple yet flavorful North Indian dish, known for its tangy and spicy profile. This dish is prepared without garlic and onions, making it ideal for fasting days. The potatoes are cooked in a spiced gravy made from roasted coriander seeds, red chili powder, and a unique blend of other aromatic spices. It’s quick to prepare, taking only 45 minutes from start to finish. Whether you’re following a vegetarian diet or observing a fast, this dish is a great addition to your menu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled) | 6 |
| Tomato (pureed) | 1 |
| Coriander seeds (roasted & crushed) | 2 teaspoons |
| Red chili powder | 2 teaspoons |
| Turmeric powder | 1/2 teaspoon |
| Dried mango powder | 1 teaspoon |
| Ginger (grated) | 2 teaspoons |
| Fenugreek seeds (crushed) | 1/2 teaspoon |
| Cumin seeds | 1 teaspoon |
| Dried red chilies (chopped) | 4 |
| Kasuri methi | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Mustard oil | As needed |
| Fresh coriander leaves | For garnishing |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 |
| Carbohydrates | 40g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 250mg |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Instructions
-
Prepare Potatoes:
- Begin by cutting the boiled potatoes into small cubes and set them aside.
-
-
Cook Spices:
- Heat mustard oil in a pan. Once the oil is hot, reduce the flame and add the cumin seeds and chopped dry red chilies. Let them cook for about 10 seconds to release their aroma.
-
Add Aromatics:
- Next, add the crushed fenugreek seeds, a pinch of asafoetida, and grated ginger to the pan. Stir and cook for 1 minute to infuse the flavors.
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Cook Tomatoes:
- Add the pureed tomato to the pan and cook it down until it becomes soft and the oil begins to separate. This should take about 5 minutes.
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Add Ground Spices:
- To the cooked tomatoes, add the roasted and crushed coriander seeds, red chili powder, and turmeric powder. Stir well to combine all the spices.
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Add Potatoes:
- Now, add the cubed potatoes to the pan. Mix gently to coat the potatoes evenly with the spices and tomato gravy.
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Simmer:
- Pour in 3 cups of water and stir everything together. Let the mixture cook for about 5-6 minutes until the gravy thickens slightly.
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Finish with Kasuri Methi:
- Add the kasuri methi and stir well. Let it cook for another minute to incorporate the dried fenugreek leaves into the dish.
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Garnish and Serve:
- Turn off the heat and garnish with fresh coriander leaves for a burst of freshness.
-
Serving Suggestions:
- Serve your Dubki Wale Aloo with Rajgira Puri (amaranth flour puri) or Paratha, especially on fasting days. This dish pairs wonderfully with simple Indian bread for a comforting meal.
Dubki Wale Aloo is a wonderful recipe that combines the goodness of potatoes with aromatic spices, offering a warm, comforting meal that’s perfect for lunch or dinner. The use of mustard oil and traditional Indian spices makes this dish an essential in any North Indian kitchen. Enjoy this delightful recipe with your family and friends, and bring the taste of authentic Indian cuisine to your table!
