Dubki Wale Aloo Recipe – Potatoes in a Spicy North Indian Gravy
Dubki Wale Aloo, a beloved dish from Mathura, Uttar Pradesh, is a comforting and flavorful preparation of boiled potatoes simmered in a rich, aromatic gravy of spices. Perfectly balanced with a hint of tang from the dry mango powder and the warmth of cumin and red chilies, this dish is a popular breakfast in many North Indian households, especially when paired with hot, crispy puris.
Traditionally a no-onion-no-garlic recipe, Dubki Wale Aloo is an ideal choice for fasting days, and it can easily be enjoyed as part of any Indian meal. While puris are the most common accompaniment, it also pairs wonderfully with parathas, making it versatile enough for lunch, dinner, or a festive spread. Whether you’re enjoying it as part of an everyday meal or preparing it for a special occasion, this dish is sure to delight everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled | 6 medium-sized |
| Tomato, pureed | 1 large |
| Coriander (Dhania) Seeds, roasted & crushed | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Ginger, grated | 2 teaspoons |
| Methi Seeds (Fenugreek Seeds), crushed | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies, broken in half | 4 pieces |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Mustard Oil | As needed (for cooking) |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4-6
Instructions
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Prepare the Potatoes: Begin by roughly breaking the boiled potatoes into bite-sized chunks. Ensure the pieces are chunky, not mashed, as they should maintain their shape in the gravy. Set the potatoes aside.
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Heat the Oil: Place a kadhai or handi (Indian cooking vessel) on medium heat and pour in some mustard oil. Heat the oil until it begins to smoke, which is a sign that it’s ready for cooking. Reduce the heat to low once the oil is smoking.
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Temper the Spices: Add cumin seeds and broken dry red chilies to the hot oil. Allow them to sputter and release their fragrance. Next, add the slightly crushed methi seeds and a pinch of asafoetida (hing). Stir for a few seconds, letting the aroma fill the air.
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Sauté the Ginger: Add the grated ginger to the oil and stir-fry for a few more seconds until the ginger softens and becomes fragrant. This step builds the foundation of the dish’s flavor profile.
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Cook the Tomatoes: Now, add the pureed tomatoes to the pan and cook them over high heat for 3-4 minutes, stirring occasionally. The tomatoes should soften and release their juices.
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Add the Ground Spices: Once the tomatoes are softened, add the roasted coriander seeds, red chili powder, and turmeric powder. Mix well to combine the spices with the tomato base. Cook for 2-3 minutes, letting the flavors meld together.
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Incorporate the Potatoes: Add the prepared boiled potatoes to the gravy, gently stirring them to ensure they are well coated with the spices. Take care not to mash the potatoes during this step.
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Adjust the Consistency: Add about 3 cups of water, depending on how runny or thick you prefer the gravy. Stir well to combine and bring the mixture to a boil.
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Simmer and Cook: Once the gravy reaches a boil, reduce the heat to low and allow it to simmer for 5-6 minutes. This gives the potatoes time to absorb the flavors of the gravy.
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Finish with Kasuri Methi: Sprinkle the kasuri methi (dried fenugreek leaves) into the dish and stir gently. Let the mixture cook for another minute to allow the kasuri methi to release its unique aroma.
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Serve: Turn off the heat and transfer the Dubki Wale Aloo into a serving bowl. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
Serve this dish hot with Bedmi Puri, Whole Wheat Puris, or Parathas of your choice. For a complete meal, pair it with a side of Pumpkin Dal with Garlic Tadka. It’s the perfect balance of spicy, tangy, and comforting flavors, making it an ideal addition to any lunch or dinner table.
Tips for Perfect Dubki Wale Aloo:
- Consistency of Gravy: If you prefer a thicker gravy, reduce the amount of water, or let the dish simmer for a longer period to thicken naturally.
- Spice Adjustments: You can adjust the level of heat by varying the amount of red chili powder and dry red chilies used.
- Fasting Option: Since this is a no-onion, no-garlic recipe, it’s a great choice for fasting days like Navratri or Ekadashi. You can even use rock salt (sendha namak) instead of regular salt if needed.
Enjoy this vibrant and fragrant dish as part of your next meal – it’s sure to transport you to the heart of Mathura with every bite!
