Dubki Wale Aloo Recipe

Dubki wale aloo- a lip-smacking easy-to-make flavorsome potato curry, made without onion garlic. Goes perfectly well with puris or parathas.

Whether to judge the person you’re doing charity for, is a conundrum that I often face. A part of me says charity should be done without any judgment. The other part cannot help but sulk at times with the behavior of the recipient of our gestures. I seem to be facing this way too often recently. So, bear with me if my post sounds like a rant today!

Soon after we started sending free home-cooked meals to covid patients, we started receiving calls from the patients or their family members. Some patients are extremely grateful for the food we send, but sadly that number is very small. Most of them call to say that they didn’t like some dish (bland hai, teekha hai) or they want bigger or smaller portions (dal kam, sabzi zyada khaate hain hum) or how they don’t like eating certain vegetables or pulses (rajma acha nahi lagta). There is another category who never bother to carry out any communication. The only communication was the initial call to ask for the food delivery and I see a series of messages in the chats where I inform them when the food is ready. Don’t get me wrong, I’m not even considering those people who are too sick or too old to talk, send messages or not complain.

It breaks my heart because of the effort my husband and I are putting into this. From making meal plans (which I cross-check with friends to see if they are nutritious), making sure all the vegetables and ingredients required are in place, waking up early to prep for the meals, cooking, packaging, and coordinating with patients for delivery, it surely is a lot of effort. Not to mention the financial burden the whole endeavour has.

I started judging myself for feeling bad or upset at times with people’s behavior. Thinking to myself that maybe I never thought the whole process through before committing or that there might be other people who are selfless in real terms and who wouldn’t grudge such behaviour.

In times like these, it surely helps to speak to family and friends who help me see the larger picture or at times just hear me rant. Once all of it is out, I’m ready for another day of work on it. J

But this whole endeavour has been nothing short of a learning for me!

  • A learning of looking beyond people and always keeping the larger picture in mind because human behavior is difficult to comprehend. When I started off, the only thing I wanted, was for these patients not to feel like they are alone in this battle. It is a catastrophe faced by the humankind and we are together in this and I wanted to show that through my food.
  • A learning to be kind to yourself first and not grudge it if I’m upset because I’m a normal human being and have all shades of character in my personality. The attempt is always to not let the dark voice overpower the kind voice.


Moving on to the recipe

Course: Main Course

Cuisine: Indian

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Servings: 3-4


  • 3-4 large potatoes
  • 1tbsp ghee
  • 1 tsp cumin seeds
  • Pinch of hing
  • 1 swig of curry leaves
  • 2 green chillies, slit
  • 1 tomato, grated
  • 5 tsp coriander powder
  • 5 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp curd
  • Salt to taste
  • 5 tsp dried kasuri methi
  • 1 tsp fresh coriander leaves, chopped



  1. Boil 3-4 large potatoes. Once cool, break the potatoes roughly with your fingers and keep aside. The roughly broken potatoes gives a nice texture to the gravy.
  2. Grate the tomato and keep aside. Do not grind.


  1. In a kadhai, take ghee. Once the ghee is hot, add cumin seeds, hing, curry leaves and slit green chillies.
  2. When they start spluterring, add grated tomato, coriander powder, cumin powder, turmeric powder and red chilli powder
  3. When the masala starts leaving oil, add water. This is a very thin gravy so add water accordingly.
  4. Add potatoes to the gravy
  5. Add curd and mix well in the gravy. Add salt, dried kasuri methi and simmer for 3-4 minutes.
  6. Garnish with fresh coriander leaves and serve.

Thanks for reading !!