Lasaniya Batata

Prep Time: 10 min Cooking Time: 1 hour Serves: 4

Ingredients:

500 grams Baby Potatoes

2 Small Onions Very Finely Chopped (preferably Indian Onions)

2 Tomatoes Finely Chopped

20-25 Big Garlic Cloves Finely Chopped

1 tbsp Ginger Paste

1 tbsp Tomato Puree

4 Dry Red Kashmiri Chillies

2 Dry Red Chillies

2 tbsp Oil

1 tbsp Butter

½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric powder

1 tsp Red Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

1 tsp Garam Masala

½ tsp Taj Laving Masala

½ tsp Raw Honey

Salt to taste

2 tbsp Coriander Leaves Chopped

Preparation for Potatoes:

1. Soak both the dry red chillies in hot water for half an hour.

2. Wash the potatoes, prick them on four sides with a fork or a toothpick to ensure they get cooked from inside as well. Boil the potatoes in water with 2 tsp of salt until cooked. Remove them from water and peel, prick them four more times.

3. Allow to air dry, heat a tablespoon oil in a pan and shallow fry the potatoes until lightly golden brown by sprinkling some garam masala and set aside.

Making The Gravy:

1. Coarsely grind the tomatoes, garlic, ginger paste and the soaked red chillies and keep aside, (finely chop the soak chillies before adding to the blend).

2. Heat the oil in a pan, add the cumin seeds, asafoetida, onions, butter and ¼ tsp salt, cook until golden brown, stirring continuously.

3. Now add both the tomato purees, turmeric, chilli powder, coriander-cumin powder, garam masala, taj laving masala, honey and salt. Mix well and simmer on a low flame until the oil separates for about 5-7 minutes.

4. Add the potatoes to combine with the sauce and simmer on low flame for 3-5 minutes, occasionally stirring until the potatoes are warm.

• Sprinkle some coriander leaves, enjoy hot with either paratha, tandoori naan or jeera rice.