This Lasaniya Batata recipe is a spicy and garlicky baby potatoes preparation that is simple, yet loaded with flavors. A unique and special Have it with your choice of Indian flatbreads, for a yummy, satisfying meal.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Yield: 2
- Category: Main Course, Side Dish, Snacks
- Cuisine: Gujarati
Ingredients
- 250 grams baby potatoes (or 20 to 22 baby potatoes, steamed or boiled)
- 3 tablespoons oil
- 14 to 16 garlic cloves (- medium-sized or 1.5 tablespoons peeled and chopped garlic or 20 grams)
- 1 tomato (- medium-sized or ⅓ cup chopped tomato or 50 grams tomato)
- 4 to 5 dry kashmiri chilies
- 1 inch ginger (- peeled and roughly chopped)
- 1 tej patta ((Indian bay leaf))
- ½ teaspoon cumin seeds
- 1 onion (- medium-sized or ⅓ cup chopped onions)
- 1 pinch asafoetida ((hing))
- ¼ teaspoon turmeric powder
- ¼ teaspoon kashmiri chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ cup water (or add as required)
- ¼ to ½ teaspoon chaat masala (- for sprinkling, optional)
- 2 tablespoon coriander leaves (- chopped or a some mint sprigs, for garnish, optional)
- salt (as required)
Method
Preparation
- Soak the dry kashmiri red chilies in hot water for 20 to 30 minutes. Prior to soaking remove their stems and seeds. You can also rinse them before soaking.
- When the chilies are soaking, rinse the baby potatoes first very well. Steam in a pot/pan (adding water as required) or pressure cook them till they are almost cooked.
- If pressure cooking, then in a 2 litre stovetop pressure cooker, cook for 2 whistles adding water covering the potatoes. Pressure cook on medium heat.The potatoes should be cooked well, but not crumbly or mushy and should hold shape.
- Let the pressure drop naturally in the cooker, then only open the lid. Drain all the water and set the potatoes aside to cool.
- When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.
- Once the chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
- Next add chopped tomatoes, ginger and garlic cloves.
- Add 1 to 1.5 tablespoons of water and grind to a smooth and fine paste. Keep aside
Pan frying potatoes
- Heat 3 tablespoons oil in a pan.
- Add the cooked potatoes.
- Stir and begin to pan fry them and flip over when one side is golden or browned.
- Pan fry till they become crisp and golden on medium-low to medium heat.
- Remove the ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel. Continue to pan fry the ones which are not still getting crisp and golden.
Making lasaniya batata
- In the same pan, some oil will be left. Add the following spices - 1 tej patta and ½ teaspoon cumin seeds. Stir on low heat till the cumin seeds splutter.
- Now add chopped onions.
- On a low to medium heat, stir and sauté the onions till they turn translucent and are softened.
- Keep the heat to its lowest and then add the ground spice powders - a pinch of asafoetida, turmeric powder, kashmiri red chili powder, coriander powder and cumin powder.
- Stir and mix the spices.
- Add the ground masala paste. Stir and mix very well.
- Saute the masala on a low to medium heat till it becomes glossy and you see oil releasing from the sides.
- Then add salt as per taste.
- Add water. Simmer the curry on a low to medium heat for a minute.
- Add the pan fried potatoes. Stir and mix very well.
- Cover the pan with lid. Simmer for 6 to 7 minutes on low heat.
- While serving, you can garnish with some chopped coriander leaves. You can also sprinkle some chaat masala from top before serving.
- Serve Lasaniya Batata with chapati, phulka or bajra roti or jowar roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.