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 is English Mashed Potato and French Mashed Potato, both with milk or indulgent with cream. Potato and milk is definitely a thing.
Doodh Wale Aloo | Milkman Potatoes
Prep time: 10 mins plus 1 hour marinating
Cooking time: 30 or so mins
Serves: 4 – 8 people, depending how you use it
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
salt to taste
2.5 cm stick cinnamon
4 green cardamom pods
0.25 – 0.5 tspn black pepper, freshly ground
2 cup milk
1 Tblspn coriander leaves (cilantro)
4 Tblspn grated paneer (optional)
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.
Sprinkle the potatoes with the 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 and chopped coriander leaves.
Serve with rice or chapatis.