Producer: Priyanka Das Editor: Mohit Bisht

Delicious Dubki Wale Aloo Recipe

½ bunch spinach leaves A handful of fresh coriander A handful of fresh mint 2 green chilies 1 inch ginger ½ tbsp kasuri methi ½ inch cinnamon stick 2 cloves 2 green cardamom 1 black cardamom A few black peppercorns 1 tbsp mustard oil 1 tbsp mustard seeds A pinch of hing

Ingredients

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1 tsp jeera 1 tsp saunf 2 tsp red chili powder ½ tsp haldi powder 2 tsp coriander powder 200g potatoes, boiled 2 cups water 2 tbsp ghee A few dried red chilies ¼ tsp hing Aamchur powder, to taste Anardana powder, to taste

Ingredients

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In a blender, add spinach, fresh coriander, fresh mint, green chilies, ginger, kasuri methi, cinnamon stick, cloves, green cardamom, black cardamom, and black peppercorns. Blend into a smooth paste.

In a heavy-bottom kadhai, heat mustard oil. Add mustard seeds, hing, jeera, saunf, red chili powder, haldi powder, coriander powder, and mix well.

Add the prepared spinach paste and cook on low flame for about 10 minutes or until the oil starts to separate.

Roughly crush boiled potatoes by hand and add them to the masala. Mix well, add water, salt to taste, and mix again.

Cover and cook the sabzi for about 15 minutes on low flame.

Add a tadka of ghee, dried red chilies, and hing to the sabzi.

Mix well, adjust seasoning by adding aamchur and anardana powder.

Serve the dubki wale aloo ki sabzi with bedmi puri.

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