Doodh Walla Aloo | Milkman Potatoes | Potatoes in a Creamy Spiced Sauce

A satisfying and easy curry.

Doodh Walla Aloo | Milkman Potatoes

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

Doodh Walla Aloo | Milkman Potatoes

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)

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.



10 thoughts on “Doodh Walla Aloo | Milkman Potatoes | Potatoes in a Creamy Spiced Sauce”

  1. Send me your address and, at some stage, when I’ve wonkily hemmed it, I’ll whiz a wonky teatowel off to you!

    Yay! Thank you so much. It is on its way……

  2. But you are allowed to be weary!

    A very dear friend of mine says that this year has been a long, hard one and I heartily agree.

    Glad you managed to capture those stark shadows. Lovely. Look after yourself, please!

    Thank you thank you. It has indeed been a hard year, but also bringing a sense of satisfaction with making it through the challenges (most times). I have always loved shadows and the light that zaps between them, but learned to photograph those shadows from you!

  3. Yes, Lucy’s right. Everyone is allowed weary moments. I love the shadows falling on that beautiful cushion…& the potatoes are creamy & comforting. Never heard of this dish…looks yummy!

    Thank you both for your wonderful support and compassion. That day did me the world of good.

    Thanks for mentioning my cushion. I love it a lot, and the new light that comes with the Spring weather is again visiting the windows of my living area. The two come together as you see in the pic.

  4. its realy a nice article
    i visit your site and got more information, good keep it up.
    That is great site for cooking tips , news and information about recipes .


  5. Have heard of dahiwale aloo, but not doodhwale aloo.
    Going through the recipe it does seem somewhat like a Kerala potato stew but made in milk instead of coconut milk. It looks pretty good to me.
    Good to know you’re feeling better now.

    I had a bit of a search for it online, without success, so it must be a regional or family version of Dahi Wale Aloo. Actually I had not heard of cooking potatoes in curd (recipe sounds yummy) or coconut. A couple of more things to try! Thanks for the inspiration.

  6. I’m under the weather today myself and taking a weary day off. Sometimes it is necessary. This is perfect comfort food for dreary weather.

    Oh, get well soon. The dish was so lovely, and not so heavy – our spring weather here is warming up day by day. Take care Lisa.

  7. Sounds and looks delicious. Every time I try and cook curry with milk it curdles though…

    Oh, Mallika, try this recipe. No curdling involved. Good luck!

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