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A rustic, no-onion, no-garlic potato curry from Uttar Pradesh. Boiled potatoes are simmered in a thin, spicy, and tangy tomato-based gravy, making it a classic pairing for hot pooris or kachoris.
Prepare the potatoes. Take the boiled and peeled potatoes and gently crumble them with your hands into coarse, uneven chunks. Avoid mashing them into a paste; the texture is key.
Heat mustard oil in a kadai or a heavy-bottomed pan over medium heat until it's slightly smoking. This removes the pungent smell of the oil. Reduce the heat slightly.
Add the jeera (cumin seeds) and let them crackle for about 30 seconds. Add the hing (asafoetida), followed by the slit green chillies and grated ginger. Sauté for another 30 seconds until the raw smell of ginger disappears.
Pour in the tomato puree. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating at the edges.
Add the hand-crumbled potatoes to the masala. Gently toss for 1-2 minutes to coat the potatoes well with the spice mixture.
Pour in 4 cups of water and stir to combine. Bring the curry to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer for 10-12 minutes. The gravy will thicken slightly from the potato starch but should remain thin and soupy ('rasa').
Finish the curry by stirring in the amchur (dry mango powder) and garam masala. Let it simmer for one final minute for the flavors to meld.
A rustic, no-onion, no-garlic potato curry from Uttar Pradesh. Boiled potatoes are simmered in a thin, spicy, and tangy tomato-based gravy, making it a classic pairing for hot pooris or kachoris.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 187.17 calories per serving with 3.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Turn off the heat, garnish with fresh coriander leaves. Let the curry rest for 5-10 minutes before serving. Serve hot with pooris, kachoris, or bedmi.
For a different flavor profile, add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) along with the garam masala at the end.
Instead of regular potatoes, use boiled baby potatoes. Prick them with a fork before adding them to the gravy to help them absorb the flavors.
Increase the number of green chillies or add a pinch of black pepper powder along with the garam masala for extra heat.
For added nutrition and color, add 1/2 cup of green peas along with the potatoes.
This recipe uses ginger and asafoetida (hing), both of which are well-known in Ayurveda for their digestive properties, helping to reduce bloating and indigestion.
Potatoes and tomatoes are excellent sources of potassium, an essential mineral that helps regulate blood pressure and maintain proper heart and muscle function.
Tomatoes and fresh coriander leaves provide a good amount of Vitamin C, an antioxidant that boosts the immune system and promotes healthy skin.
Made entirely from plant-based ingredients and free from wheat, this curry is suitable for those following a vegan or gluten-free diet.
The name 'Dubki Wale Aloo' literally translates to 'potatoes that are dunked'. The hand-crumbled potatoes are 'dunked' or submerged in a thin, soupy gravy, which is characteristic of this dish. It's also perfect for dunking pooris into.
Yes, it is a relatively healthy dish. It's made without onion, garlic, or heavy cream. It's low in fat, plant-based, and contains beneficial spices like ginger, turmeric, and asafoetida which aid digestion. Portion control is key, especially with what you serve it with (like fried pooris).
One serving (approximately 1 cup or 375g) of Dubki Wale Aloo contains around 180-220 calories. The final calorie count can vary based on the amount of oil used and the size of the potatoes.
Authentically, this curry is thin. However, if you prefer a thicker gravy, you can simmer it for a longer duration or mash a few potato chunks against the side of the pan to release more starch.
While it pairs best with poori or kachori, Dubki Wale Aloo also tastes great with roti, paratha, or even plain steamed rice.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; you can add a splash of hot water while reheating to adjust the consistency.
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