Dubki Wale Aloo: Spicy Potato Curry
Dubki Wale Aloo is a delicious but spicy curry made with boiled potatoes, aromatic spices and fresh herbs. It might surprise you at how easy easy aloorecipes that you would actually be surprised. This spicy potato curry isusually served as an accompaniment with Khasta Bedai (Urad Dal Ki Kachori) speciallyfor breakfast in Agra-Mathura region.
Servings: 7
Calories: 151kcal
Ingredients
Produce
- 750 g Russet potatoes Aloo: 4 large boiled and peeled
- 10 g Cilantro with stalk Hara Dhaniya: ¼ cup + 2 tablespoon, chopped for topping
- 10 g Mint leaves Pudina: ¼ cup
- 20 g Ginger Adrak: 1 inch knob
- 10 g Green chilies Hari Mirch: 1-2 in number, adjust as per your spice level
- 4 cup Water Pani - As needed
Oil & Spices
- 8 Cloves Laung: 8 pieces
- 1 Cinnamon stick Dalchini: 1 inch stick
- 1 Black cardamom Badi Elaichi: 1 piece
- 5 Green cardamom Hari Elaichi: 4-5 pieces
- 1 teaspoon Black peppercorns Kali Mirch 10-12 pieces
- 1 tablespoon Dry Pomegranate Seeds Anardana
- ¼ teaspoon Asafetida Hing
- 1 teaspoon Cumin seeds Jeera
- 3 Dry Whole Red Chilies 2-3 pieces
- ½ teaspoon Fenugreek seeds Methi dana
- 1 tablespoon Coriander powder Dhaniya powder
- ½ teaspoon Red chili powder Lal Mirch powder: adjust as per spice level
- ½ teaspoon Turmeric Powder Haldi
- ½ teaspoon Black Salt Kala Namak
- ½ teaspoon Salt Namak: adjust as per taste
- 1 tablespoon Dry mango powder Amchur powder
- 1 tablespoon Dry Fenugreek leaves Kasuri methi
- 2 tablespoon Mustard Oil or any vegetable oil
Instructions
Part-1 Boil Potatoes
- Add water in Instant Pot inner pot, insert steamer and arrange clean potatoes on steamer rack.
- Close lid with vent in sealing position and Pressure cook at high pressure for 20 minutes with NPR. Note: Pressure cooking time may vary with the size of the potatoes. Reduce the pressure-cooking time of large size potatoes by cutting them into half.
- Peel the potatoes, mash them into big chunks and put them aside.
Part-2 Prepare spice and herb mix
- Now, coarsely grind whole spices: green cardamon, black cardamon, cinnamon stick, cloves, black peppercorns and annardana.
- Put the coarsely ground spice mixture aside.
- Also grind fresh herbs into paste: cilantro with stalk, fresh mint leaves, green chili and ginger. Add a little water to facilitate the grinding.
- Put the ground fresh herb cilantro-mint paste aside.
Part-3 Prepare Subzi
- Now heat oil on medium heat in a deep pot or kadahi and add hing, cumin seeds, fenugreek seeds, whole dry red chilies. Sauté for few seconds. Tip: Use cast iron pot for deeper color of this subji.
- Add coarsely ground whole spice mixture and fresh herb cilantro-mint paste to the pot and stir.
- Transfer mashed boiled potatoes to pot and mix well with above spice mix.
- Now add dry spices and salts to potato mixture – coriander powder, red chili powder, turmeric powder, black salt, table salt to taste, dry mango powder and mix well.
- Add 3-4 cups of water, mix well and bring the mixture to a boil.
- Once the mixture comes to a boil, lower the heat and let it simmer for around 30 minutes or until thickens to desired consistency.
- Rub some kasuri methi between palms over subzi and sprinkle some chopped fresh cilantro. Dubki wale Aloo is ready to serve.
- Enjoy with Bedai or Puris!!!
Video
Nutrition
Serving: 7g | Calories: 151kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg