Dubki waale Aloo

Dubki waale Aloo

Dubki waale Aloo

“The quaint streets of Mathura are famous for “Dubki waale Aloo” which are usually served with ‘kachoris’ and ‘pooris’. I make mine with fragrant Verka Desi Ghee and a selection of spices that enhance their flavour. The taste is magical and most potato pieces blend and make a thin gravy. This dish can also be served with ‘bhaturas’, plain ‘roti’ or a rice ‘pulaav’.”

 

Dubki waale Aloo:

  • 5 medium sized potatoes
  • 2 tbsp Verka Desi Ghee
  • ¾ tsp whole jeera
  • 2 pinches heeng powder
  • ¾ tsp dry ginger powder (saunth)
  • ½ tsp turmeric powder
  • 2 green chilies, chopped
  • ¾ – 1 tsp amchoor (dry mango powder)
  • Salt, chili powder and garam masala to taste.

 

Method:

  • Boil, peel, cool and roughly crumble the potatoes.
  • Add Verka Desi Ghee to a vessel. Scatter whole jeera into it, then green chilies.
  • Switch off the flame, add heeng, turmeric, chili and ginger powders.
  • Return to the flame, stir well till the masalas are fragrant. Tip in the mashed potatoes and mix well.
  • Add salt, ‘amchoor’ and garam masala, followed by 2½ cups of water.
  • Cover and simmer for 15 minutes to allow the flavours to marry well.
  • Check seasoning, then serve garnished with fresh green chopped dhaniya.

 

Note : If you like a thinner gravy, add more water and recheck the salt level. Remember not to add dry masala powders while the gas is on. They will get scorched and bitter to taste. Instead of potatoes, you can make a similar dish by using mushrooms or paneer.