### TranslatedIngredients: 6 Potatoes (Aloo) - boiled,1 Tomato - pureed,2 teaspoons Coriander (Dhania) Seeds - roasted and crushed coarsely,2 teaspoons Red Chilli powder,1/2 teaspoons Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Ginger - grated,1/2 teaspoon Methi Seeds (Fenugreek Seeds) - slightly crushed,1 teaspoon Cumin seeds (Jeera),4 Dry Red Chillies - broken into 2,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Asafoetida (hing) - A pinch ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 6 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Dubki Wale Aloo Recipe, first roughly break the boiled potatoes into small pieces. Take care not to mash it too fine. Make sure the potatoes remain chunky.Then, place a kadhai or a handi on the heat. Warm some mustard oil until smoky. Then reduce the heat to very low, add cumin seeds and broken chilies and allow them to sputter.Next, add the crushed methi seeds and asafoetida followed by the grated ginger. Toss it all for a few seconds until aromatic.Once done add the tomatoes and saute on a high heat for 3-4 minutes.Once the tomatoes are soft add the roasted crushed coriander, red chilli powder, turmeric and mix well to combine.After the masalas are all mixed with the tomatoes add in the potatoes and gently mix so they get coated with the spices.Once done add water depending upon the consistency you require. This recipe calls for 3 cups of water, which gives a runny gravy.Bring the dubki Wale Aloo to a boil and then reduce the heat.. Allow it to simmer for 5-6 minutes.Lastly, sprinkle the kasuri methi and cook for another minute. Turn the heat off.Transfer the Dubki Wale Aloo Recipe into a serving bowl and garnish with coriander leaves and serve. Serve hot with Bedmi Puris, Whole Wheat Puris or Bedmi Poori or Parathas of your choice for breakfast.