What could be better combination with Bedmi poori (recipe here) than Dubki Wale Aloo to go along with. Dubki Wale Aloo is delicious UP style spicy potato curry served especially for breakfast in Uttar Pradesh and Delhi. Apart from being served in breakfast, Dubki wale aloo along with poori makes a way to an elaborate vegetarian meal during marriages in villages.You can relish this curry during fasts as it is no onion no garlic curry. Dubki Wale Aloo can also be served with your favourite parathas and phulkas too. It is very easy to make, loaded with flavours and spices. Let’s go through how to make this lip-smacking curry in minutes…
600 gms, medium potatoes, boiled and broken into small pieces ( do not mash it)
1 Large tomato, ground to a coarse paste
2 teaspoon, roasted coriander, crushed coarsely
2teaspoon red chilli powder
1/2 teaspoon, turmeric powder
1 teaspoon Amchoor
2 teaspoon, ginger, grated
1/2 teaspoon, fenugreek seeds, slightly crushed
1 teaspoon, cumin seeds
3-4 ,whole dried red chilies, broken into 2
1 teaspoon, kasuri methi
A pinch of heeng (Asafoetida)
In a kadhai or a handi, heat mustard oil until smoky. Reduce the heat to very low
Add cumin seeds and broken chilies, allow them to splutter
Add crushed methi seeds and heeng
Add grated ginger and fry for few seconds
Add tomatoes and saute on high heat for 3-4 minutes.
Add roasted crushed coriander, red chili powder, turmeric, aamchoor and mix well.
Add potatoes and gently mix.
Add water depending upon the consistency you require. I added 3 cups of water.
Bring it to boil and allow it to simmer for 5-6 minutes.
Lastly, add kasuri methi and cook for another minute
Dish out and garnish with coriander leaves
Serve hot with Bedmi pooris or any pooris and parathas of your choice.