Lahori aloo recipe-Spicy baby potato curry recipe

Lahori aloo recipe, a spicy baby potato curry that goes well with rotis and parathas.The flavour of this lahori aloo is intense and sure to be a hit combo with rotis.This baby potato curry is spicy and flavourful perfect to go with both rice and rotis.

I love trying new recipes with baby potatoes. and this one is my recent addition.

You can make it gravy kind or a dry curry as well. I made it semi dry as I planned to serve it with jeera rice too.

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Lahori aloo recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Lahori aloo recipe spicy baby potato curry perfect with chapathi or roti.

Course: Main Course

Cuisine: Indian

Servings: 2

Author: Sharmilee J

Ingredients

• 10 nos small potato
• 1/4 cup chopped onion
• 1/2 cup tomato puree
• 2 tsp coriander leaves finely chopped

To grind to a paste:

• 3 tbsp grated coconut
• 2 tsp poppy seeds
• 1 tbsp coriander seeds
• 2 nos kashmiri red chillies
• 1 and 1/2 tsp pepper corns
• 1 tsp jeera
• 1 and 1/2 tsp fennel seeds
• 1/2 inch cinnamon stick
• 1 no mace

To temper:

• 1 tbsp oil
• 1 tsp ginger garlic paste
• 1 no bayleaf

Instructions

1. Get ready with all the ingredients to grind.Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.

2. Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.Heat oil in a pan fry the baby potatoes for 2mins, remove and set aside.Add baby leaf, ginger garlic paste fry for a minute.Then add onions.

3. Saute until transparent, then add the masala paste, cook for 5-7mins or until the raw small leaves.

4. Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.

5. Once the raw smell completely leaves, add fried baby potatoes.Let the gravy cook for 5 mins, garnish with coriander leaves and switch off.

Recipe Notes

• If you don't want to use poppy seeds just skip it.

Steps to make lahori aloo recipe:

1. Get ready with all the ingredients to grind.Transfer to a mixer jar and grind it to a slightly coarse paste along with little water.
   
2. Pressure cook baby potatoes for 3 whistles, peel off the skin then cut into half.Heat oil in a pan fry the baby potatoes for 2mins, remove and set aside.Add baby leaf, ginger garlic paste fry for a minute.Then add onions.
   
3. Saute until transparent, then add the masala paste, cook for 5-7mins or until the raw small leaves.
   
4. Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.
   
5. Once the raw smell completely leaves, add fried baby potatoes.Let the gravy cook for 5 mins, garnish with coriander leaves and switch off.
   

Serve hot with phulkas!

Spicy baby potato curry ready!