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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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Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
servings
Calories:
274
kcal
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:
1
g
|
Calories:
274
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Sodium:
16
mg
|
Potassium:
961
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
9
IU
|
Vitamin C:
44
mg
|
Calcium:
44
mg
|
Iron:
2
mg
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