1large potato or 2 mediumboiled and crushed a little
1/4teaspoonmethi seedsalso known as fenugreek seeds
1/4teaspoonhing powderalso known as asafoetida
1teaspoonfinely chopped ginger
2dried red chilibroken
1/4teaspoonkashmiri red chili powder
1/4teaspoongaram masala powder
1/4teaspoonamchur powderalso known as dry mango powder
1teaspooncornstarchdissolved in 1-2 tablespoons water
Heat 1 tablespoon of mustard oil to a pan. Heat the oil really well else you will get a bitter taste. Once the oil is really hot, add cumin seeds and methi seeds. The seeds will sizzle right away.
Add hing, chopped ginger and dried red chilies and saute for few seconds. [Crush the red chilies before adding them to make the curry spicy, if you want to keep it less spicy add the chilies right away, without crushing them]
Add the boiled and crushed potatoes.
Also add turmeric powder, amchur, garam masala powder and kashmiri red chili powder. Mix and cook for 30 seconds.
Add water, salt and give a good stir. Lower the heat to medium.
Let the curry simmer. Take a potato masher, and mash the potatoes a little. You don't need to completely mash them but they should be quite crushed.
As the curry is simmering, dissolve 1 teaspoon of cornstarch in 1-2 tablespoons water and add to the curry. The curry will thicken a bit.
The curry should simmer for around 15-20 minutes in total or till all flavors come together. Add chopped cilantro and remove pan from heat.
Serve dubki wale aloo with khasta kachori or with any paratha of your choice!