Lahori aloo recipe-Spicy baby potato curry recipe

Last Updated on December 7, 2020

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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

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2

AuthorSharmilee J

1x2x3x

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

• 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.
• Saute until transparent, then add the masala paste, cook for 5-7mins 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.

Notes

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

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

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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.
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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.
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3. Add required salt, saute until transparent, then add the masala paste, cook for 5-7 mins or until the raw small leaves.
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4. Add tomato puree, mix well and cook for few more mins.Add water and let the gravy boil for 10mins.
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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.
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Serve hot with phulkas!

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