Lahori Aloo

Lahori Aloo is a spicy, baby potato gravy made by simmering baby potato with spices & coconut based saucy mix. Lahori Aloo is flavorful and goes well with roti, paratha and rice meal. Lahori Aloo is a must try at home for its taste and easiness to make.

Lahori Aloo Recipe with step by step pictures. 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.

More potato recipes

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Lahori Aloo

Lahori Aloo is a spicy, baby potato gravy made by simmering baby potato with spices & coconut based saucy mix. Lahori Aloo is flavorful and goes well with roti, paratha and rice meal. Lahori Aloo is a must try at home for its taste and easiness to make.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

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

To grind to a paste:

• 3 tbsp coconut grated
• 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 bay leaf

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.
• Sauté 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. Enjoy Lahori Aloo with rice meal or flat bread!

Notes

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

Nutrition Facts

Lahori Aloo

Amount Per Serving (100 g)

Calories 175 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Sodium 28mg1%

Potassium 504mg14%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 5g6%

Protein 3g6%

Vitamin A 419IU8%

Vitamin C 12mg15%

Calcium 129mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Lahori Aloo Recipe Step by Step

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!

Expert Tips

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

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