Lasaniya Batata/Garlicky Potato Curry Recipe

Posted On September 20, 2020

Lasaniya batata means Garlicky potatoes curry recipe. It is a Gujarati dish from Saurashtra, so always categorized as a Kathiyawadi food. Its curry has hotness of garlic, red dry chili, and a few spices which balance well with the subtle and mild sweetness of potatoes. This recipe is spicy, but if you can’t take spiciness, you can definitely try medium spicy using lesser dry chilis. A single bite will give you a burst of flavors. Worth trying.

Prep time: 30 Min

Cook Time: 15 Min

Serves: 3

Ingredients:

9-10 dry red chilis

24-25 garlic cloves

18-20 small size potatoes

1 large size onion

3 large size tomatoes

1/2 tsp chat masala

1 and 1/2 tsp red chili powder

1 and 1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp cumin seeds and

1/4 tsp asafetida

3 tbsp oil

Salt as per taste

Water as per requirement

Preparation Method:

First of all, take small potatoes into the pressure cooker, and adding a dash of salt and water, cook them for 4-5 whistles on low flame. It should be a little firm and not broken or mashy.

Next, soak dry red chilis in the warm water for around 20-30 minutes.

Once the soaking is done, transfer the dry chilis into the mixing bowl. Add garlic, around 2-3 tbsp of water to it and grind to get a paste like consistency.

If it doesn’t turn to a smooth mixture, don’t worry. A little coarse paste will work.

Peel off boiled potatoes, poke them roughly with a fork and let it cool.

Then take 1 tbsp oil in a skillet, let it heat and add peeled potatoes into it.

Onto it, sprinkle chat masala, 1/2 tsp red chili, 1/2 tsp coriander powder and toss them lightly without breaking.

Once the potatoes are well coated with oil and spices, remove them and again put 2 tbsp oil in the same skillet. If you want, you can use a new skillet.

Add cumin seeds, asafetida, and let it splutter. Next, add onions to it, sauté and cook till onions turn transparent.

Into the above mixture, transfer red chili+garlic paste and cook for 2-3 minutes with continuous stirring.

Next, add tomato pulp to it, i.e fresh blended tomatoes. (Blend 3 large tomatoes in the mixing bowl to get a smooth puree like consistency).

Add 1 tsp red chili, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp garam masala to it. Let the mixture cook till oil separates from the side.

Finally, transfer toasted potatoes to the above mixture, add water as required thickness and cook for around 4-5 minutes on low flame.

Sprinkle Coriander as a garnish and a very spicy, lasaniya batata/garlicky potatoes are ready to munch with Jowar, bajra or wheat roti.