Lahori Aloo recipe with step by step pictures. This recipe is prepared with baby potatoes and this curry can be served with roti, naan or even plain rice.
Lahori Aloo
Baby potatoes are my favourite, i love cooking and eating them because they are so cute. I made this curry few days back and it is a huge success. Hubby loved it so much and we enjoyed it with roti.
Ingredients for Lahori Aloo
- Oil - 3 tbsp
- Baby Potatoes - 15
- Bay Leaf - 1
- Onions - 1 medium size chopped finely
- Green Chilli - 1 slit
- Ginger Garlic Paste - 2 tsp
- Salt to taste
- Turmeric Powder - 1 tsp
- Tomato Puree - 2 medium size pureed
- Water as needed
- Coriander Leaves a handful for garnishing
For Grinding:
- Fresh Coconut - 3 tbsp grated
- Kashmiri Dry Chilli - 5
- Coriander Seeds - 1 tbsp
- Black pepper - 1 tsp
- Cinnamon / Pattai - 3 cm piece
- Poppy Seeds / Khus Khus / Kasa Kasa - 1 tbsp
- Fennel Seeds / Sombu / Saunf - 1 tbsp
- Mace / Javithri - 1
- Cloves - 2
- Cumin Seeds / Jeera - 1 tsp
This curry is great to be served with roti, naan or even plain rice. I made it little on the gravy side, you can make it completely dry as well, in which case you will be adding less water and dry till it gets thick.
Hope you will give this a try and let me know how it turns out for you..
How to Make Lahori Aloo
- Grind all the ingredients given for grinding to a fine paste. Set aside.
- Take baby potatoes in a cooker, add salt and cover with water. Pressure cook for 3 whistle, simmer and cook for 5 mins.
- Turn off the heat and let the pressure go all by itself. Open the cooker, drain it and cool this down. Now peel off the skin and set aside.
- Heat oil in a kadai, add the potatoes and fry till golden. Drain and set aside.
- In the same oil, add in bay leaf, onions, chillies, salt and turmeric and cook till golden brown.
- Add in ginger garlic paste and saute for a min.
- Now add in the ground masala and cook for 5 to 7 mins.
- Now add in tomatoes and cook till well cooked.
- Add in water and bring to a boil. Add in potatoes and simmer for few mins.
- Now sprinkle with coriander leaves and serve.
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Lahori Aloo Recipe
Lahori Aloo recipe with step by step pictures. This recipe is prepared with baby potatoes and this curry can be served with roti, naan or even plain rice.
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Servings: 4 servings
Calories: 274kcal
Ingredients
- 3 tbsp Oil
- 15 Baby Potatoes
- 1 Bay Leaf
- 1 Onions
- 1 slit Green Chilli
- 2 tsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Turmeric Powder
- 2 Tomato Puree medium size pureed
- Water as needed
- Coriander Leaves a handful for garnishing
- For Grinding:
- 3 tbsp Fresh Coconut grated
- 5 Kashmiri Dry Chilli
- 1 tbsp Coriander Seeds
- 1 tsp Black pepper
- 3 cm piece Cinnamon / Pattai
- 1 tbsp Poppy Seeds / Khus Khus / Kasa Kasa
- 1 tbsp Fennel Seeds / Sombu / Saunf
- 1 Mace / Javithri
- 2 Cloves
- 1 tsp Cumin Seeds / Jeera
Instructions
- Grind all the ingredients given for grinding to a fine paste. Set aside.
- Take baby potatoes in a cooker, add salt and cover with water. Pressure cook for 3 whistle, simmer and cook for 5 mins.
- Turn off the heat and let the pressure go all by itself. Open the cooker, drain it and cool this down. Now peel off the skin and set aside.
- Heat oil in a kadai, add the potatoes and fry till golden. Drain and set aside.
- In the same oil, add in bay leaf, onions, chillies, salt and turmeric and cook till golden brown.
- Add in ginger garlic paste and saute for a min.
- Now add in the ground masala and cook for 5 to 7 mins.
- Now add in tomatoes and cook till well cooked.
- Add in water and bring to a boil. Add in potatoes and simmer for few mins.
- Now sprinkle with coriander leaves and serve.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 16mg | Potassium: 961mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 2mg
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Lahori Aloo Step by Step
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| You need some baby potatoes, you can use normal potatoes which are cubed |
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| Take the potatoes in a cooker |
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| cover with water |
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| add some salt |
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| pressure cook |
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| Now it is done |
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| let this cool down..then peel em |
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| Set this aside |
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| Take all your ingredients |
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| These are the ingredients for grinding |
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| take everything in a blender |
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| puree till smooth..set aside |
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| Heat some oil in a pan |
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| add in peeled and cook baby potatoes |
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| let them brown |
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| keep tossing them |
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| once they are fried, remove to a bowl |
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| now in the same oil |
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| Add in some bay leaf |
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| add in onions |
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| salt and turmeric |
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| in goes slit green chillies |
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| mix that through |
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| add in ginger garlic paste |
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| add in the ground masala |
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| saute for 5 to 6 mins |
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| now add in tomato puree |
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| mix well |
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| cook this till oil separates |
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| add in water |
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| mix well |
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| add in potatoes |
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| simmer for few mins |
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| done..sprinkle with coriander leaves and serve |
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| Serve |
Anonymous
How u made this ground masala? By roasting or just directly grinding in mixer ? Plz include those steps also.
Aarthi
@Anonymousi have included it above, it is just by grinding. dont need to roast