Dubki  wale aloo

This is a dish from Delhi, perhaps originated in Mathura. India.


  1. 1 Large Russet Potatoe
  2. 2 TB vegetable oil
  3. 1 ts cumin seeds
  4. 1/2 ts coriander powder
  5. 1/2 ts turmeric powder
  6. 1/2 ts salt
  7. 1/2 ts chilli powder
  8. 2 cloves crushed garlic
  9. 1/4 cup chopped onion
  10. 1/2 ts chat masala
  11. 2 TB chopped cilantro


  1. One large Russet Potato. Peeled and cut into 3/4″ cubes. Add cold water to the Potatoes in a Bowl. Wash three times in cold water. Heat 4 cups of water, add one tsp salt, bring to a boil, add potato cubes, bring it a rapid boil and boil for 6 minutes. Drain the water.

  2. Use a kadhai, work or a pan. On medium heat, add 2 TB vegetable oil. Add 1 ts cumin seeds to hot oil, add 3 cloves garlic crushed, 1/4 cup chopped onions, coriander powder 1/2 ts, turmeric powder 1/2 ts, 1/2 ts chilli powder. Cook 2 minutes.

  3. Add boiled potatoes, salt to taste. Mix well and cook on slow heat for 1 minute, add 1/2 ts chat masala and 2 ts chopped cilantro. Add a 1/2 cup water and cook 2 mts. Serve with Roti, Paratha or Puri.

Source: Read Full Article