Lasaniya batata recipe ~ Garlic potato curry
Lasaniya batata recipe is a garlic flavored potato curry. Just like our potato masala with tomato, This recipe uses similar ingredients but with an addition of garlic flavor in it. It is a semi dry recipe and suits well with chapathi and also steamed rice.
I use this Lasaniya Batata recipe for stuffing my dosa. I would call it Gujarati style masala dosa? 🙂 It tastes different and we love that flavor. Must try recipe at home.
check out fried potato and chilli curry
Lasaniya batata recipe – video recipe:
Subscribe our you tube video channel Jinoo’s Kitchen for more latest updates!
Lasaniya batata recipe- Pictorial directions:
- Grind raw: Tomatoes, garlic and ginger
- Fry boiled potatoes. Either baby potatoes or big ones. In case of Big ones, chop them to medium sized pieces. When cooking the potatoes, add salt. Fry them in oil until roasted.
- Heat oil, crackle cumin seeds, bay leaf, cinnamon and cloves. saute till the aroma rises.
- Put in all the masalas, turmeric powder, chilli powder, coriander powder and cumin powder. Sprinkle little bit of water and mix well immediately.
While adding the powders keep the flame in low or it may get burnt. Mix well and let it sit for just half a minute when it gets blended with the oil.
- Add chopped onions and fry until pink.
- Put in the ground masala from step 1, mix well and close and cook for a couple of minutes in medium flame until tomatoes are cooked and oil oozes out the sides.
- Open, add Fried potatoes, salt and dried kasuri methi and mix well.
When adding salt, keep in mind we have already added salt for potatoes.
serve hot!
Lasaniya batata recipe:
Lasaniya batata recipe
Ingredients
To Grind
- 2 medium sized tomatoes
- 8-9 cloves garlic
- 1 inch ginger
Potato fry
- 2-3 medium sized potatoes
- salt to taste for the potatoes
For masala
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 no bay leaf
- 1/2 inch cinnamon stick
- 2 no cloves
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/8 cup water to saute the masala
- 1 large onion chopped finely
- salt to taste for the masala
- 1 tbsp kasuri methi crushed
Instructions
- Grind raw: Tomatoes, garlic and ginger
- Fry boiled potatoes. When cooking the potatoes, add salt. Fry them in oil until roasted.
- Heat oil, crackle cumin seeds, bay leaf, cinnamon and cloves. saute till the aroma rises.
- Put in all the masalas, turmeric powder, chilli powder, coriander powder and cumin powder. Sprinkle little bit of water and mix well immediately.
- Add chopped onions and fry until pink.
- Put in the ground masala from step 1, mix well and close and cook for a couple of minutes in medium flame until tomatoes are cooked and oil oozes out the sides.
- Open, add Fried potatoes, salt and dried kasuri methi and mix well.
Hello, thank you for the recipe. I am looking forward to trying it soon. Can you explain about the boiling of the potatoes first? Should I cut it and then boil? Should I boil the whole thing and then cut it up? How long should I boil it for? Thank you!
You can boil the potatoes first, peel the skin and then chop them. Pressure cook the potatoes with salt and water for 3-4 whistles. Even if it gets mashed, it will taste good.