Thursday, Dec 01, 2022

Try this easy-to-make, tasty Dubki wale alu from the kitchens of Kannauj

This traditional recipe for potato curry is light and full of flavour.

This recipe, like most dishes from Kannauj, uses ghee instead of oil. (Photo: Upasana Shukla Maheshwari) This recipe, like most dishes from Kannauj, uses ghee instead of oil. (Photo: Upasana Shukla Maheshwari)

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.

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* 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.

First published on: 01-06-2016 at 07:35:02 pm
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