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.
Ingredients
- 10 nos small potato
- 1/4 cup chopped onion
- 1/2 cup tomato puree
- 2 tsp coriander leaves finely chopped
- salt to taste
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
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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.
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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.
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Saute until transparent, then add the masala paste, cook for 5-7mins or until the raw small leaves.
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Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.
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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:
- 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.
- 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.
- Add required salt, saute until transparent, then add the masala paste, cook for 5-7 mins or until the raw small leaves.
- Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.
- 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!
Nice recipe! The only thing missing from the whole recipe is salt 🙂
updated now…thanks for letting me know