Mathura Ke Dubki Wale Aloo Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, asafoetida, and ginger-garlic paste. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add tomato puree and cook until the oil separates.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add boiled and peeled potatoes to the pan and mix gently. Cook for a few minutes to allow the flavors to blend.
• STEP 5.Add tamarind pulp and water to adjust the consistency of the gravy. Simmer for 5-7 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve Mathura Ke Dubki Wale Aloo hot with puris or parathas.

Cooking Tips

• Boil the potatoes until they are just cooked and still firm. Overcooked potatoes can become mushy in the gravy.
• Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of ghee to the dish before serving.

Storage and Serving

• Mathura Ke Dubki Wale Aloo can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with puris, parathas, or rice for a delicious and satisfying meal.