Follow these steps for perfect results
Potato
Boiled and chopped
Tomato
Pureed
Coriander Seeds
Roasted and crushed
Red Chili Powder
Turmeric Powder
Dry Mango Powder (Amchoor)
Ginger
Grated
Fenugreek Seeds
Crushed
Cumin Seeds
Dry Red Chili
Chopped
Dried Fenugreek Leaves (Kasuri Methi)
Asafoetida (Hing)
Boil potatoes and chop them into small pieces.
Heat mustard oil in a kadhai (wok).
Once the oil is hot, reduce heat and add cumin seeds and dry red chilies. Let them crackle for 10 seconds.
Add fenugreek seeds, asafoetida (hing), and grated ginger.
Saute for 1 minute.
Add tomato puree and cook until softened.
Add coriander powder, red chili powder, and turmeric powder. Mix well.
Add the chopped potatoes and mix to coat them with the spices.
Add 3 cups of water and mix well. Bring to a simmer and cook for 5-6 minutes.
Add dried fenugreek leaves (kasuri methi) and cook for another 1 minute.
Garnish with fresh coriander leaves and serve hot.
Serve Dubki Wale Aloo with Rajgira Puri or Paratha, especially during fasting days.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
For a richer flavor, add a dollop of cream or yogurt at the end of cooking.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Garnish with fresh coriander and a swirl of cream.
Serve hot with Rajgira Puri or Paratha.
Serve with a side of yogurt or raita.
The sweetness complements the spice.
Discover the story behind this recipe
Commonly prepared during fasting festivals.
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