If something about Uttar Pradesh’s iconic meals scene, you’ll agree it’s a treasure trove of flavours. From hearty vegetarian dishes like Baati Chokha, chaat and tehri to indulgent non-veg staples like kebabs and biryanis, each chunk tells a narrative. Among these gems, dubki wale aloo shines vibrant. This easy but flavour-packed curry hails from the streets of Mathura. The better part? You need not guide a ticket to get pleasure from its flavours. It’s tremendous straightforward to make at house.
Also Read:This Delicious Kerala-Style Aloo Curry Will Amp Up Your Table In Just 30 Minutes
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What Are Dubki Wale Aloo?
Straight out of Mathura’s vibrant streets, dubki wale aloo is a no-fuss potato curry made with on a regular basis elements. It is spicy, filled with flavour and surprisingly low on effort. Traditionally paired with poori and kachoris in Uttar Pradesh, this dish can simply elevate your common chapati or rice at house. Plus, it is a lifesaver for these weeknights once you’re not within the temper to prepare dinner one thing elaborate.
What Can You Pair With Dubki Wale Aloo?
Think of dubki wale aloo as the final word versatile curry. Its spicy and thick consistency pairs superbly with wheat poori, rice or roti. But if you’re feeling fancy, go for bedmi pooris. These pooris, made with wheat flour and a spicy urad dal stuffing, take the meal to the subsequent degree. The gentle, wealthy texture of bedmi pooris mixed with the spicy aloo curry creates a healthful and satisfying combo.
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Mathura Dubki Aloo Recipe | How To Make Dubki Wale Aloo
Making dubki wale aloo is tremendous easy. Instagram creator @mygardenofrecipes shared a step-by-step information. Here’s how one can make it:
1. Prepare Potatoes
Start by washing and cleansing the potatoes. Cook them in a stress cooker with water till gentle. Let the steam launch naturally and set the potatoes apart.
2. Prepare Green Paste
In a blender, mix spinach, coriander leaves, ginger, inexperienced chillies, and entire spices like cinnamon sticks, inexperienced cardamom, black cardamom, black peppercorns, and kasuri methi. Add slightly water and mix right into a clean paste.
3. Make Gravy Paste
Heat mustard oil in a pan. Add spices like saunf, jeera, hing, crimson chilli powder, coriander powder, and salt. Stir nicely, then pour within the spinach combination. Cook till the paste thickens. Once the potatoes have cooled, roughly crush them and add to the pan. Adjust the water to your most well-liked consistency and simmer till the gravy thickens. Adjust the spice ranges, garnish with ginger and inexperienced chillies, and serve scorching with freshly made pooris!
Watch the complete video beneath:
Also Read: Aloo Chicken Curry: A Spicy And Delicious Curry To Pair With Rice
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