Lahori aloo curry is a simple and flavourful curry made with baby potatoes, whole spices, onions and tomatoes. This Lahori style curry is inspired by the classic Punjabi-Pakistani Lahori chicken curry. In this recipe, I have kept it simple by using baby potatoes.This easy potato curry can be served with roti, chapati, naan or even with hot steamed rice.
Lahori Aloo
Baby potatoes are my favourite, 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.
This curry is great to be served with roti, naan or even plain rice. I made it 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.
About Lahori Aloo Curry Recipe
Baby potatoes are one of my favorite ingredients to pick up whenever I go vegetable shopping. I usually make baby potato biryani, roast and smashed baby potatoes, but this lahori curry has become one of our recent favorites at home.
Lahori aloo is a simple Punjabi-Pakistani style curry made with onions, tomatoes and aromatic whole spices. It is inspired by the popular lahori chicken curry from Lahore, Pakistan. Traditionally, it is made with chicken and mutton.
In this version, I have used baby potatoes and they turned out really well with rich and aromatic masala.
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The baby potatoes are cooked until tender and then simmered in the onion, tomato masala. The curry has a rich, spicy and aromatic taste from the whole spice paste and the potato remains soft and delicious inside.
You can make the curry slightly thick or add more water to make a thinner curry, depending on how you like your curry to be. It goes really well with steamed rice, ghee rice, jeera rice, maida chapati, naan, chapati or parotta.
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Ingredients
- Baby potatoes : Baby potatoes are small and tender to cook and are perfect for making this curry. You can also swap with regular potatoes. Cut them into small pieces and cook.
- Onion : Use finely chopped onions for a smooth and tasty curry.
- Green chillies : You can adjust the quantity based on your spice level.
- Ginger garlic paste : Ginger garlic paste adds a strong aroma and flavour to the curry. It also helps balance the flavour of the spices.
- Tomato puree : Tomato puree gives the curry a lovely tangy flavour and helps to make a rich and thick gravy.
- Oil : Oil is used to saute the masala and the baby potatoes. You can use any regular cooking oil of your choice.
- Bay leaf : Bay leaf adds a subtle aroma to the curry.
- Lahori Curry Paste : Grated fresh coconut , kashmiri dry chilli , coriander seeds , black pepper , cinnamon , poppy seeds , fennel seeds , mace , cloves , and cumin seeds are grinded into a fine paste.
Step by Step Pictures
Pressure Cooking Potatoes
1)Wash, scrub baby potatoes. Take baby potatoes in a pressure cooker.
2)Add salt and cover with water.
3)Pressure cook for 3 whistle. Take it off the heat.
4)Turn off the heat and let the pressure go all by itself. Open the cooker, strain it through a colander and cool this down. Now peel off the skin and set aside.
Frying Baby Potatoes
5)Heat 3 tablespoon oil in a nonstick kadai, add the peeled potatoes.
6) Fry till golden.
7)Strain using a slotted spoon and set aside.
For Lahori Curry Paste
8)Take all your curry paste ingredients.
9)Take all the ingredients in a blender. Add some water.
10)Grind all the ingredients given for grinding to a fine paste. Set aside.
Make Lahori Curry
11)Now in the same kadai in which you fried potatoes. Add in 2 tablespoon of oil and let that heat. Add in bay leaf, onions.
12)Add in green chilli, salt and turmeric.
13)Cook till it gets golden brown.
14)Add in ginger garlic paste and saute for a minute.
15)Now add in the ground lahori curry paste.
16) Cook for 5 to 7 mins.
17)Now add in tomato puree.
18) Cook for 4 to 5 minutes till a thick masala is formed. You will see oil separating from the curry paste.
19)Add in water and bring to a boil. Once it starts boiling, Add in the fried potatoes and mix.
20)Cook covered on low heat for 5 to 6 minutes. You will see a layer of oil floating on top which means the curry is cooked.
21)Now sprinkle with fresh coriander leaves and serve.
Expert Tips
- Don't overcook the potatoes, as they can become mushy in the gravy.
- If preferred, you can lightly roast the whole spices before grinding to enhance its flavour and aroma.
- Use ripe tomatoes for the best taste.
- Soak the poppy seeds in warm water for 10 to 15 minutes before grinding. This helps them blend into a smooth paste.
- Don't add too much water. Start by adding a small amount and add more if needed. The gravy will thicken slightly as it cools.
- You can also make this curry with regular potatoes, chicken or mutton. Make sure to cook them enough before adding to the curry.
Storage and Serving
Store the leftover lahori aloo curry in an airtight container. It keeps well in the refrigerator for 2 to 3 days. Reheat gently on the stovetop or microwave, and also add a little water if the gravy becomes too thick.
This lahori aloo tastes best when served hot with steamed rice, ghee rice, jeera rice, maida chapati, naan, chapati or parotta. You can also serve it alongside garden salad for a complete meal.
FAQ
Q. Can I use regular potatoes instead of baby potatoes ?
Yes, you can. If using regular potatoes cut them into medium sized pieces and cook them until soft and tender.
Q. Can I use frozen grated coconut ?
Yes, frozen coconut also works well in this recipe. Thaw them completely before grinding for a smooth masala.
Q. Can I skip poppy seeds ?
If it is unavailable in your area, you can skip them. Instead, replace them with cashew nuts and the curry will still taste delicious and creamy.
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Lahori Aloo Recipe (Lahori Style Potato Curry Recipe)
Equipment
Ingredients
For Frying Baby Potatoes
- 3 tablespoon Sunflower Oil
- 20 no Baby Potatoes
For Lahori Curry Base
- 2 tablespoon Sunflower Oil
- 1 no Bay Leaf
- 1 large Onions peeled and chopped finely
- 1 slit Green Chilli slit
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric Powder
- 2 large Tomatoes pureed
- 1½ cup Water or as needed
- Salt to taste
For Lahori Curry Paste (To grind)
- 3 tablespoon Fresh Coconut grated
- 5 no Kashmiri Dry Chillies
- 1 tablespoon Coriander Seeds
- 1 teaspoon Black pepper
- 1 piece Cinnamon
- 1 tablespoon Poppy Seeds (Khus Khus)
- 1 tablespoon Fennel Seeds
- 1 no Mace
- 2 no Cloves
- 1 teaspoon Cumin Seeds
For Garnishing
- 4 tablespoon Coriander Leaves chopped finely
Instructions
- Wash, scrub baby potatoes. Take baby potatoes in a pressure cooker, add salt and cover with water. Pressure cook for 3 whistle. Take it off the heat.
- Turn off the heat and let the pressure go all by itself. Open the cooker, strain it through a colander and cool this down. Now peel off the skin and set aside.
- Heat 3 tablespoon oil in a nonstick kadai, add the peeled potatoes and fry till golden. Strain using a slotted spoon and set aside.
- Now to make lahori curry paste. Grind all the ingredients given for grinding to a fine paste. Set aside.
- Now in the same kadai in which you fried potatoes. Add in 2 tablespoon of oil and let that heat. Add in bay leaf, onions, green chillies, salt and turmeric and cook till golden brown.
- Add in ginger garlic paste and saute for a minute. Now add in the ground lahori curry paste and cook for 5 to 7 mins.
- Now add in tomato puree and cook for 4 to 5 minutes till a thick masala is formed. You will see oil separating from the curry paste.
- Add in water and bring to a boil. Once it starts boiling, Add in the fried potatoes and mix. Cook covered on low heat for 5 to 6 minutes. You will see a layer of oil floating on top which means the curry is cooked.
- Now sprinkle with fresh coriander leaves and 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