Uttar Pradesh

Dubki wale aloo

Name: Dubki wale aloo
Total time: 30 min
Yield: 4 servings
Cuisine: Uttar Pradesh
Ingredients: 4 medium boiled and broken by hand potato; 4 medium pureed tomato; 2 tbsp ghee; 1 tsp cumin seeds; 1/4 tsp asafoetida; 1 inch grated ginger; 2 chopped green chilli; 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp crushed fennel seeds; 1/2 tsp kasuri methi (dried fenugreek leaves); 1/2 tsp dry mango powder; 2 1/2 cups water; Salt, to taste; Coriander leaves (cilantro), chopped

Potatoes swimming in a thin, peppery tomato gravy. No onion, no garlic, all Mathura soul.

30 minTime

4 gProtein each

mediumSpice

The Mathura breakfast2 chapters · 1 min read

Make it your way

Grandma's wayThin tomato gravy, hing, broken potatoes. Mathura style.

The original

185kcalsame

4 gproteinsame

5 gfibresame

30minutessame

Classic dubki wale aloo.

Per serving, worked out from the ingredient table.

Ingredients

Potato4 medium, boiled and broken by hand

Tomato4 medium, pureed

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetida¼ tsp

Ginger2.5 cm, grated

Green chilli2, chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Fennel seeds½ tsp, crushed

Kasuri methi (dried fenugreek leaves)½ tsp

Dry mango powder½ tsp

Water2½ cups

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Heat ghee, add cumin and a generous pinch of asafoetida, then ginger and green chilli.
2Add the tomato puree and powders and cook until the ghee separates.
3Add the broken potatoes, mash a few into the masala and add water and salt. Simmer 10 minutes.
4Finish with fennel, kasuri methi, amchur and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Dubki wale aloo

Potatoes swimming in a thin, peppery tomato gravy. No onion, no garlic, all Mathura soul.

30 minTime

4 gProtein each

mediumSpice

The Mathura breakfast2 chapters · 1 min read

Make it your way

Grandma's wayThin tomato gravy, hing, broken potatoes. Mathura style.

The original

185kcalsame

4 gproteinsame

5 gfibresame

30minutessame

Classic dubki wale aloo.

Per serving, worked out from the ingredient table.

Ingredients

Potato4 medium, boiled and broken by hand

Tomato4 medium, pureed

Ghee2 tbsp

Cumin seeds1 tsp

Asafoetida¼ tsp

Ginger2.5 cm, grated

Green chilli2, chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Fennel seeds½ tsp, crushed

Kasuri methi (dried fenugreek leaves)½ tsp

Dry mango powder½ tsp

Water2½ cups

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Heat ghee, add cumin and a generous pinch of asafoetida, then ginger and green chilli.
2Add the tomato puree and powders and cook until the ghee separates.
3Add the broken potatoes, mash a few into the masala and add water and salt. Simmer 10 minutes.
4Finish with fennel, kasuri methi, amchur and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dubki wale aloo

Make it your way

Ingredients

Method

Dubki wale aloo

Make it your way

Ingredients

Method

Make it a meal