Gujarati-style Aloo Dudh Curry

Ingredients

In the original Italian dish, Patate al latte, potatoes are cooked in milk with garlic and herbs. In the Gujarati adaptation, the dish incorporates traditional Gujarati spices and flavors, such as cumin, coriander, turmeric, and garam masala. Additionally, the Italian version may use dairy cream, while the Gujarati version uses milk to create a creamy texture. The Gujarati-style Aloo Dudh Curry is also served with roti or rice, which is typical in Gujarati cuisine. We alse have the original recipe for Patate al latte, so you can check it out.

• 4 medium-sized potatoes, peeled and cubed 4 medium-sized potatoes, peeled and cubed
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. 2.
   Add chopped onions and green chilies. Sauté until onions turn golden brown.
3. 3.
   Add ginger paste and garlic paste. Cook for a minute.
4. 4.
   Add turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
5. 5.
   Add the cubed potatoes and salt. Stir to coat the potatoes with the spices.
6. 6.
   Pour in the milk and bring it to a boil. Reduce the heat to low and simmer until the potatoes are cooked and the curry thickens, about 15-20 minutes.
7. 7.
   Garnish with fresh cilantro leaves.
8. 8.
   Serve the Aloo Dudh Curry hot with roti or rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even cooking.
• Milk — Use whole milk for a creamier texture, but you can also use low-fat milk if desired.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their flavor.

Tips & Tricks

• For a spicier curry, add more green chilies or red chili powder.
• Adjust the consistency of the curry by adding more milk if desired.
• Garnish with a squeeze of lemon juice for a tangy twist.
• Serve with a side of pickles or yogurt for added flavor.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Gujarati-style Aloo Dudh Curry hot with freshly made roti or steamed rice. Accompany it with a side of cucumber raita or mango chutney for a refreshing contrast.

Presentation advice

Garnish the Aloo Dudh Curry with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Gujarati thali or a decorative serving bowl to enhance its visual appeal.