Friday, January 15, 2016



for pan frying potatoes
500 grams baby potatoes , steamed or boiled
6 tbsp oil

for ground masala paste

3 tbsp chopped garlic
2 medium tomato
10 dry red kashmiri chilies
1/2 tbsp ginger

other ingredients

2 tej patta
1 tsp cumin seeds
2 medium onion
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp kashmiri red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 cup water
1 tsp chaat masala for sprinkling
4 tbsp chopped coriander leaves for garnish (optional)
salt as required



Soak dry kashmiri red chilies in hot water for 30 minutes and when the chilies are soaking, rinse the baby potatoes first  well. Steam or pressure cook them till they are cooked, the potatoes should be cooked well, when they are still warm , peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer and keep aside.
When the chilies are soaked, remove their crowns, deseed and roughly chop or halve them, add to a small grinder jar , chopped tomato,ginger (chopped) ,garlic cloves (chopped) ,water and grind to a smooth masala paste. Keep aside

pan frying potatoes

Heat the oil in a pan,add the potatoes,stir and begin to pan fry them and flip over when one side is golden or browned and ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel.

preparing the gravy

In the same pan, add the following spices -  tej patta and cumin seeds, stir till the cumin seeds splutter, add the onion (chopped) on a low to medium flame, stir and saute the onions till they turn translucent,add the spice powders - a pinch of asafoetida, turmeric powder,  kashmiri red chili powder, coriander powder and cumin powder,stir and mix the spices,add the ground masala paste and stir very well.
Saute the masala  till it becomes glossy , add salt as per taste,water,simmer the curry on a low to medium flame for a minute.
Add the pan fried potatoes and  stir well.
Cover the pan and simmer the lasaniya batata for 6 minutes.
You can garnish with some chopped coriander leaves and also sprinkle some chaat masala from top before serving. Serve , with chapatis, phulkas or bajra roti or jowar roti.

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