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Writer's pictureThe Rasoi Recipes

Lasaniya Batata

Updated: Aug 28

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

  3. Allow to air dry. Heat oil in a frying pan and fry the potatoes until lightly golden brown, then set aside.


Making The Gravy:

  1. Coarsely grind the tomatoes, garlic and soaked red chillies and set aside. (Finely chop the soak chillies before adding to the blend)

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

  3. Add both the tomato purees, ginger paste, 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.


Lasaniya Batata | The Rasoi Recipes

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