Dubki Wale Aloo Recipe

A metal bowl filled with spicy Dubki Wale Aloo curry, garnished with herbs, sits with a spoon inside. Surrounding the bowl are coriander leaves, green chili, and pieces of crispy flatbread.

4.58 from 7 votes

Dubki Wale Aloo is a traditional spicy potato curry from the streets of Uttar Pradesh. It is best served with Khasta Kachori or Poori. Here is how to make it.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

2 tablespoons mustard oil or any other cooking oil
¼ teaspoon asafetida (hing)
1 teaspoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
½ teaspoon fenugreek seeds (methi) coarsely crushed
4-5 whole dry red chilies stalks removed
1 pound potatoes 500 g, boiled and peeled
2-3 green chilies slit into half
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
½ teaspoon dry ginger powder (sonth)
½ teaspoon garam masala powder
1 teaspoon salt or to taste
2 teaspoons dry mango powder (amchoor)
2 tablespoons chopped cilantro (fresh coriander leaves)

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Instructions

Heat mustard oil in a pan over medium-high heat.
When the oil is hot, add asafetida, cumin seeds, fennel seeds, crushed methi seeds, and dry red chilies, and saute for 4-5 seconds.
Crush the potatoes using your palms into bite-sized pieces and add them to the pan along with green chilies. Mix everything well and cook for 2 minutes.
Note – Roughly crushing the potatoes instead of cutting them using a knife makes the curry very creamy and delicious. Try this trick.
Now add turmeric powder, Kashmiri red chili powder, dry ginger powder, garam masala powder, and salt.
Saute for a minute.
Add 4 cups of water and bring the curry to a boil.
Now reduce the heat to low and cook the curry uncovered for 15-20 minutes. Stir a few times while cooking.
Add dry mango powder and cook for another minute.
Check for salt and add more if needed.
Garnish with cilantro and serve with poori or kachori.

Video

Notes

This recipe is traditionally cooked in an iron kadai (iron pan) and, therefore, has a dark, almost black color. If you don’t have an iron kadai, you can cook it in a regular pan, as I did.

Nutrition