Mazedaar Aloo Recipe


  • 500 gms Potatoes, boiled, peeled and cut into big chunks
  • ½ cup plain non-Fat Yogurt (Dahi), stirred
  • ¼ TeaSpoon powdered black pepper (Kali Mirch powder)
  • 1 TableSpoon Sendha namak (rock salt) or to taste
  • 1 TeaSpoon Sugar
  • 2 TeaSpoon Dhania (coriander) powder
  • 2-3 Green chillies
  • 1 TeaSpoon Ginger, chopped (Optional)
  • 2 TableSpoon Desi Ghee (clarified butter)
  • 1 TeaSpoon jeera (cumin seeds)
  • 3-4 cloves (Laung)
  • 2 chotti elaichi (cardamom) seeds
  • 1" piece of Dalchini (Cinnamon)
  • 1 sprig curry patta (curry leaves)
  • 1 TableSpoon green coriander, finely chopped for garnishing

Preparation Method

  1. Grind together green chillies and ginger.Powder together sugar, laung, daalchini, choti elaichi seeds.
  2. Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt.
  3. Heat ghee in a pan and add curry patta and jeera. When jeera starts crackling and the potatoes mixture and saute for few minutes.
  4. Once it starts leaving oil, remove from the heat and mix well the powdered condiments.
  5. Serve hot garnished with chopped coriander leaves.