Lahori Aloo Recipe (Lahori Style Potato Curry Recipe)
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.
Equipment
Blender
Cooking pot
Pressure cooker
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.
Nutrition
Nutrition Facts
Lahori Aloo Recipe (Lahori Style Potato Curry Recipe)
Serving Size
1 g
Amount per Serving
Calories
225
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
15
g
Sodium
18
mg
1
%
Potassium
388
mg
11
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
818
IU
16
%
Vitamin C
17
mg
21
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.