Gujarati Lasaniya Batata Recipe - Garlic Potato Curry
Gujarati Lasaniya Batata is a yummy Gujarati style preparation of baby potatoes in garlic based spice medley. Serve it with Palak Dal and a Phulka.
Lasaniya Batata Recipe (Garlic Potato Curry) is a flavorful Gujarati potato curry with prominent garlic flavors. Gujrati lehsunia batata is a dry curry made with boiled baby potatoes and flavoured with garlic, but the consistency can be moderated as per one's choice.
Serve Gujarati Lasaniya Batata along with Palak Dal, Lauki Raita and Phulka for an everyday meal.
If you like this recipe, here are some more Baby Potato recipes such as
20 M
25 M
45 M
2 Servings
Ingredients
- 250 grams Baby Potatoes
- 12 cloves Garlic , chopped
- 1 tablespoon Cooking oil
- 1 teaspoon Cumin (Jeera) seeds
- 3/4 cup Gram flour (besan)
- 1 tablespoon Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- 1 tablespoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 1 tablespoon Coriander (Dhania) Leaves , chopped, to garnish
How to make Gujarati Lasaniya Batata Recipe - Garlic Potato Curry
To begin making the Gujarati Lasaniya Batata Recipe (Garlic Potato Curry), boil and peel the baby potatoes and keep aside.
Heat oil in a heavy bottomed pan and fry till golden on medium heat.
In the same wok heat 2 tablespoons of oil, add cumin seeds and wait till they crackle. Add chopped garlic and sauté for a while.
Now add gram flour and cook for another five minutes on a slow heat.
Add coriander powder, garam masala powder, red chilli powder, turmeric powder and cook for another minute.
Remove the wok from heat and then add whisked yogurt, a little water and place the wok on fire again and cook.
When the curry starts to thicken add fried baby potatoes and mix well such that the masala coats well.
Season wth salt as needed and turn off the gas.
Garnish with chopped coriander and serve hot. Serve Gujarati Lasaniya Batata along with Palak Dal, Lauki Raita and Phulka for an everyday meal.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
