Dadi’s Aloo Katli – A Hearty Potato Fry Full of Memories
Dadi’s Aloo Katli is a nostalgic, North Indian-style sliced potato fry made with mustard oil, whole spices, and a touch of yogurt. Thinly sliced potatoes are soaked, then cooked with mustard seeds, cumin, fennel, curry leaves, ginger-garlic, and warm ground spices. Onions and green chilies are added toward the end for added flavor and texture, and the dish is finished with kasuri methi and fresh coriander.This comforting dish is simple, aromatic, and full of flavor — perfect with roti, paratha, or steamed rice. A beloved family recipe passed down from my grandmother, it brings warmth and tradition to every bite.
A Dish That Connects Generations
Food has a magical way of connecting us to our roots, and for me, nothing does that better than this humble Aloo Katli recipe from my dadi’s kitchen. The aroma of mustard oil sizzling with spices instantly transports me back to her warm kitchen where I spent countless mornings learning the art of slow cooking and savoring every bite.
This dish was especially preferred for breakfast in our home — served hot with fresh parathas or rotis. Simple, hearty, and satisfying, it was the kind of meal that gave our day a warm, flavorful start.
The Heart of My Childhood
Growing up, my dadi was more than just a grandmother — she was the heart of our home. Her food was her love language, and her aloo katli was one of her signature dishes. Watching her cook was like watching a beautiful ritual unfold; each spice, each step carefully chosen to create a dish that was simple yet bursting with flavor. Now, whenever I cook this, it feels like she’s right there beside me, guiding me through every stir and simmer.
Why This Recipe Means So Much to Me
This recipe isn’t just about potatoes and spices; it’s about memories, traditions, and the bond we share across time. Every bite reminds me of the stories she told, the lessons she passed down, and the moments we laughed and connected over food. Cooking it keeps her spirit alive in my kitchen and in my heart. It’s a comforting reminder that some flavors never fade.
Bringing Tradition to Your Table
I want to share this treasured recipe with you not only because it’s delicious and easy to make but because it’s a piece of my family’s heritage. Whether you’re cooking for your loved ones or just craving something that feels like home, this Aloo Katli promises warmth, nostalgia, and the perfect balance of spices to brighten your day.
Aloo Katli
Ingredients
- 650 g Potatoes peeled and sliced
- Water as required
- ¼ cup Mustard Oil
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seed
- ½ tsp Fennel Seeds crushed
- 10-12 Curry Leaves
- ½ tsp Garlic crushed
- 1½ tsp Kashmiri Red Chili Powder
- 1 tsp Coriander Seeds roasted & crushed
- ½ tsp Nigella Seeds
- 1 tsp Red Chili crushed
- 1 tsp Himalayan Pink Salt or to taste
- ¼ tsp Turmeric Powder
- ¼ cup Yogurt whisked
- ¼ cup Water
- 1 large Onion sliced
- 3-4 Green Chilies
- Fresh Coriander finely chopped – handful
- 1 tsp Dried Fenugreek Leaves
Instructions
Prep the Potatoes
- Peel and slice the potatoes.
- Soak them in tap water for 10 minutes to remove excess starch.
- Strain and set aside.
Start the Tempering
- Heat mustard oil in a wok (kadhai) until it reaches smoking point.
- Reduce the heat slightly and add mustard seeds, cumin seeds, and crushed fennel seeds.
- Toss in the curry leaves and sauté for 1-2 minutes until fragrant.
Build the Flavor Base
- Add crushed garlic, and sauté for about 30 seconds.
- Now stir in Kashmiri red chili powder, crushed coriander seeds, nigella seeds, crushed red chili, turmeric, and salt. Mix well.
Add Potatoes & Yogurt
- Add the strained potato slices and stir to coat them in the masala.
- Lower the heat and gently mix in the whisked yogurt and ¼ cup of water.
- Cover the wok and cook on medium-low heat until potatoes are tender (about 15-18 minutes), stirring occasionally.
Add Onions and Final Touches
- Once the potatoes are almost done, add the sliced onions and green chilies.
- Let everything cook together for another 5-7 minutes until the oil starts to separate and the onions soften.
- Finish by sprinkling in kasuri methi and fresh coriander. Give it one last mix.
