The next post with potatoes is a fingerlicking side with them. Mathura ke Dubki wale aloo, i love the name, it sort of has a kick to it, Dubki wale, that itself says it floats in gravy. I bookmarked this from srivalli’s post. My elder one is a big fan of potatoes, he loves them for his school dabba, one side that he never gets tired taking.
I made these for our lunch yesterday. But i couldn’t save even a spoonful for the photo. They wiped it clean. So, i made it again today for the photograph. My elder one, came into the kitchen and asked me why am i not serving him this, i strictly told him not to touch it until i click it. Though traditionally served with Bedmi poori, this dish pairs well with roti’s also, i even had it with rice today. Try it and let me know how much you loved it!!!
2 Large Potatoes or 8-10 baby potatoes
3 nos tomatoes or 1 cup tomato puree
1 teaspoon shredded ginger
¼ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon amchur powder
2 teaspoon Kasuri methi
Salt to taste
2 teaspoon oil
½ teaspoon cumin seeds
4 nos red chilies
¼ teaspoon methi seeds
2 generous pinch of hing
- Wash, peel the potatoes, cut them into cubes and cook in microwave for 8 minutes. If cooking on stove top, cook them until they are soft.
- I have used baby potatoes and the normal potatoes,both taste good. look wise, baby potatoes look appealing to your eyes, but taste-wise it is the same.
- For making tomato puree, make small slashes on the tomato, take them in a microwave safe bowl, add water to immerse the tomatoes, microwave high for 3 minutes.
- Remove, drain the water, peel the skin of the tomatoes, puree them with a hand blender until smooth.
To make the Aloo
- Heat a pan, add oil, crackle cumin, add methi seeds, hing and broken red chilies. add grated ginger and saute this for a minute, add tomato puree, and ½ cup of water. Now add red chili powder, coriander powder, amchur powder, turmeric powder. Saute this for a minute. Now add potatoes to this, add 3 cups of water and salt.
- Let this simmer for 10-12 minutes until the potatoes absorb the masala and the gravy thickens a bit.
- The consistency of the gravy depends on how you like it. we want it neither thick nor thin. We love to dunk our roti’s in that gravy well.
- Before taking it off the stove, add kasuri methi and remove it from the heat. Serve it along Roti/Poori’s. We loved it with our roti for our lunch yesterday.