Tuesday, 28 April 2015

Dubkiwale Aloo

It is a fascinating name, a little weird, but nonetheless a name that stays with you. I came across this dish on Facebook and became very curious about "Mathura ke Dubkiwale Aloo". After a good hunt, I came across a simple and yet promising recipe. I have followed the basic recipe but made some adjustments with spices and few ingredients. So, take a plunge and start cooking dubkiwale aloo :)
Original recipe at: http://www.mytaste.in/

4-5 boiled potatoes, peeled
1 tsp hing
1/2 tbsp aamchur/dry mango powder
1 tbsp turmeric
1 tsp Kashmiri red chilli powder
Salt to taste
Fresh coriander chopped
2-3 cups water
3 tbsp oil

For fresh-roasted dry masala
1 tbsp coriander seeds
1whole red chilli
1 cinnamon stick, small
1/2 tbsp cumin seeds
1 black cardamom
2 green cardamom
3-4 cloves

Dry roast all the spices and grind them into fine powder in a mixer grinder. Keep aside.

1. Heat oil in a kadai.

2. Add hing. Then add turmeric powder, aamchur and grounded masalas. saute for 10-12 minutes on a low flame till the spices give out nice aroma and flavour. You can add onions and tomatoes at this stage if you like. It was not mentioned in the original recipe but I added and liked the flavour.

3. Roughly mash the potatoes with your hands and add them to the masala. Mix well.

4. Now add water, fresh coriander and mix. Cover the kadai and cook on low to medium flame for 12-15 minutes.

5. Dubkiwale aloo is ready to be served. Ideally it is eaten with dal pyaaz ki kachoris like they have it in Mathura. But I had the aloo with whole wheat lachha parathas and it tasted yummmm! You can serve it with hot puris too. 


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