Doi Aloo (Potatoes Cooked in Yogurt Sauce)

When you have days and you think I wanna introduce more vegetarian options into my diet… You can’t go wrong with this dish!
It’s a modified version of the classic Aloo Dum only here we use garlic and onion and obviously yogurt!
The yogurt is just a hint in the background. That’s essentially why it needs to be cooked of well until the oil splits in the cooking process.
This adds a richness to the dish and gives a creamy finish.
Any leftovers are delicious in toasties!


4 medium sized potatoes or approx 250g of new potatoes.
3 tbsp of veg oil
1 tbsp of cumin seeds
¼ tsp of carom seeds (ajwain)
½ tsp of hing
1 medium-sized finely diced red onion
1 tsp of salt
1 stick cinnamon stick
1 bay leaf
1 tsp Kashmiri chili powder
1 tsp coriander powder
½ tsp turmeric powder
½ cup of well beaten yogurt at room temp.
1 tbsp Kasuri methi leaves
1 tsp of Gharam masala
Handful of fresh coriander


Peel your potatoes and parboil them until they are 70% cooked.

Shallow fry the potatoes until golden brown and slightly crispy. Put aside.

When cooled down puncture holes into the potato using a fork or cocktail stick but do not break them.

Heat 3 tablespoons of oil and add the cinnamon stick, bayleaf, cumin seeds, carom seeds, stir then add torn dried chillies and followed by hing.
Sizzle for about 5 seconds then add red onions and salt.

Fry the onions until they are golden brown.
When the onions are golden brown add 1 teaspoon of garlic and ginger paste and mix well. Cook this for a few minutes to get rid of the rawness.
Then add your potatoes, stir and mix well.
Cook this for a few minutes.

Add in your Kashmiri chili powder, coriander powder and turmeric.
Now on a low flame cook spices off with your potatoes stirring constantly.

Now reduce to a low heat, add yogurt to the potatoes and stir well to prevent it curdling.
After few minutes when the oil starts to separate out add in half a cup of water and increase to medium flame. Stir well, cover and cook on medium flame for a few minutes until the oil starts to separate.

Now add the Kasuri dried methi, give it a good stir, cover again and cook on a medium flame until the sauce thickens and the potato is completely cooked.

You want the oil to split, to have a lovely colour to your dish and your sauce to become thicker.

Now add some green coriander and half a teaspoon of gharam masala.
Mix in and cook on high for one minute and then switch the flame off and leave to stand.

Serve with hot paratha or roti, pickle and raw red onion.

Step by step pics

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