Lahori Aloo Recipe

Name: Lahori Aloo Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Baby Potatoes; 2 tablespoons Oil; 2 teaspoon Ginger Garlic Paste; null Salt to taste; 3/4 cup Milk; null Coriander (Dhania) Leaves for garnish; 1 null Onion grated; 3 null Bay leaves (tej patta); 4 null Tomatoes pureed; 1 tablespoon Oil; 4 null Dry Red Chillies; 2 tablespoons Coriander (Dhania) Seeds; 1 tablespoons Cumin seeds (Jeera); 4 null Cloves (Laung); 1 tablespoon Poppy seeds; 1 tablespoon Fennel seeds (Saunf); 1 inch Cinnamon Stick (Dalchini); 6 null Whole Black Peppercorns; 2 tablespoons Dry coconut (kopra) grated

Monika Manchanda

March 4, 2025

2856 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Lunch

Cuisine:Pakistani

Lahori Aloo is a rich yet spicy curry which gets tanginess from tomatoes and creaminess from the dry coconut, poppy seeds and milk. This curry made with baby potatoes is perfect with poori, parathas or even rice. This luscious gravy can be a perfect part of your detailed brunch or an indulgent breakfast.

Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal.

If you like this recipe, you can also try other gravy based Aloo recipes such as

Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal.

If you like this recipe, you can also try other gravy based Aloo recipes such as

Ingredients

To be ground into a paste

500 grams Baby Potatoes

2 tablespoons Oil

2 teaspoon Ginger Garlic Paste

Salt, to taste

3/4 cup Milk

Coriander (Dhania) Leaves, for garnish

1 Onion, grated

3 Bay leaves (tej patta)

4 Tomatoes, pureed

1 tablespoon Oil

4 Dry Red Chillies

2 tablespoons Coriander (Dhania) Seeds

1 tablespoons Cumin seeds (Jeera)

4 Cloves (Laung)

1 tablespoon Poppy seeds

1 tablespoon Fennel seeds (Saunf)

1 inch Cinnamon Stick (Dalchini)

6 Whole Black Peppercorns

2 tablespoons Dry coconut (kopra), grated

Instructions for Lahori Aloo Recipe

To begin making the Lahori Aloo recipe, firstly wash, boil and peel the baby potatoes. Keep aside for cooling.

Once cool, heat the oil in a non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes till slightly browned. Keep them aside.

Heat the oil in a kadhai or heavy bottom pan, add the onions, bayleaves and sauté on a medium flame for 2-3 minutes till onions turn translucent.

Add the ginger-garlic paste, mix well and cook on a medium flame for a minute.

Add the spice paste and mix well. Sauté further on a medium flame for 1 minute.

Add salt, tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously so that it doesn’t stick to bottom.

Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally. Garnish the Lahori Aloo dish with coriander.

Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal.