Indian potato recipes are some of the best in the world. From mashed potato to deep fried potato, to potato in toasted sandwiches, the addition of spices something special from these dishes made from humble ingredients. This recipe is a lovely, home cooking, comforting dish of potatoes in milk.

Many cuisines combine milk or cream with potatoes – the French in Potatoes Dauphinois, Germany has Potato Salad made with cream, the Danish love Brændende Kærlighed, and then there are the mashes – English Mashed Potato and French Mashed Potato, both with milk or indulgent with cream. Potato and milk/cream is definitely a thing.

Similar recipes include Aloo Matar, Aloo Do Payaja (Potatoes with Onions) and Potatoes with Cumin.

You may like to browse our Indian Potato Recipes. Or explore our collection of Indian recipes. Find inspiration in our Early Spring recipes.

Doodh Walla Aloo | Milkman Potatoes

ingredients

500g small potatoes

2 large onions

1 tspn ginger, shredded

1 clove garlic

1 green chilli

1 tspn sugar

1 Tblspn ghee

0.5 tspn chilli powder

sea salt to taste

2.5 cm stick cinnamon

4 green cardamom pods

0.25 – 0.5 tspn black pepper, coarsely ground

2 cups milk

1 Tblspn coriander leaves (cilantro)

4 Tblspn grated paneer (optional)

method

Wash and peel the potatoes and prick all over with a fork.

Peel the onions and blend into a paste with the ginger, garlic and chilli. Mix the paste into 1 cup of the milk with the sugar, chilli powder and salt to taste.

Pour the milk and onion mixture over the potatoes and mix well. Leave them for an hour to marinate.

Heat the ghee in a heavy based pan. Fry the cinnamon and cardamom pods for a few seconds. Add the potatoes and marinade and cook on high for 3 – 4 minutes. Then add the other cup of milk and 0.5 cup water. Cover and cook gently until the potatoes are tender and the gravy thickens. If necessary, add a little more water during the cooking. If the gravy remains too thin, use a little rice flour mixed to a paste with water to thicken it.

Sprinkle the potatoes with the coarsely ground black pepper, and allow to sit, covered, for another 5 minutes to allow the flavours to develop. Transfer to a serving dish and garnish with grated paneer if wished, and chopped coriander leaves.

Serve with rice or chapatis.

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