Aloo Lonji or Dahi Wale Aloo Recipe


  • 500gm Potatoes  boiled and peeled
  • 1 Table Spoon ginger-finely sliced
  • A pinch asafoetida (Heeng)
  • 1 Tea Spoon cumin seeds (Jeera)
  • 1/2 Tea Spoon garam masala
  • 2 Tea Spoon coriander  (Dhania) powder
  • 2 Tea Spoon salt or as per taste
  • 1/2 Tea Spoon chilli powder
  • 1/2 Tea Spoon turmeric powder
  • 1/2 cup yogurt (Dahi)
  • 3-4 green chillies
  • 2 Table Spoon clarified butter
  • 1 Table Spoon coriander (Dhania) leaves-chopped

Preparation Method

  1. Break the Potatoes, by holding each in the palm of your hand and closing the fist. Keep these broken unevenly.
  2. Heat  ghee in to a pan, add cumin and asafoetida. When the cumin splutters, add ginger and sauté it till slightly fried.
  3. Lower the flame; add yogurt 1 Table Spoon at a time, stirring vigorously until all of it is well blended.
  4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir for a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
  6. Garnished with coriander leaves.
  7. Serve aloo lonji hot with Puri, Chapati  or Rice.