This is a dish from Kannauj that is made frequently at our home on Sundays for a family lunch or brunch. The dubki wale alu is served with puris. I learnt how to make it from my mother and she had learnt it from her mother. My husband loves it too, so I make it quite often. Dubki wale alu gets its name from the fact that it’s a curry that you dunk your kachoris, puris or parathas into. It’s a dish that can be had all year round and has a really simple recipe.
Dubki wale Alu (Serves 6)
500 g- Boiled potatoes, broken into pieces with hand
2 to 3- Green dried red chillies
1 tsp- Cumin seeds
½ tsp- Asafoetida (hing)
1 tsp- Coriander powder
1 tsp- Red chilli powder
½ tsp- Turmeric powder
1 tsp- Dry mango powder
1 tsp- Garam masala powder
Chopped coriander for garnish
3 tbsp- Ghee
3 cups- Water
Salt to taste
* Add ghee to a frying pan and heat it up. Add the cumin seeds, asafoetida, and dried red chillies.
* Once the cumin seeds splutter, add the boiled potatoes. Fry for 2 minutes and add the turmeric, red chilli powder and coriander powder. Fry for another minute or until the masalas are cooked and release an aroma.
* Add water and let it boil for five-seven minutes. Add the dry mango powder, garam masala and mix. Serve hot garnished with coriander.