Lasaniya Batata

If you like and tolerate hot food then this recipe is for you. The gravy is made from lots of garlic with peanuts and sesame seeds. For the spicy taste red chili powder is added. You can adjust the chili powder as per your liking spiciness. There is a scientific reason behind combining garlic and peanuts in this gravy. Because of the garlic, gravy will become hot (not spicy). While addition of peanuts will cut down the hot flavor and  will soothe your palate. Thus after eating this curry, your breath will not smell bad even though you ate lots of garlic. All the credit goes to presence of peanuts in it. I like hot and spicy flavors together. But if you don’t want spicy then reduce the chili powder. Lasaniya batata is more famous in Kathiyawad (Saurashtra), a region of western India. Sometimes they have it as a snack with fried rice papad or fryums. While some prefers to have it with roti or paratha as a meal. Here I have used baby potatoes because traditionally this is what used. But sometimes I do use regular potatoes (cut into big chunks after boiling). It will be so delicious either way. Check out more baby potato recipes Punjabi dum aloo  //  Tandoori aloo  //  Kashmiri dum aloo

Step By Step Photo Instructions:

1. First boil the baby potatoes. Take them in pressure cooker, add enough water (potatoes should be submerged in water) and let it cook for 1-2 whistles. or till potatoes are cooked and knife tender soft.
2. Let the pressure goes down by itself. Remove the potatoes. Once they are cool to touch, remove the skin.
3. While potatoes are boiling, make the paste. Take ginger, garlic, peanuts, sesame seeds and red chili powder in a blender.
4. Make smooth paste out of it and keep it aside.
5. Now heat ½ tablespoon of oil in a pan on medium heat. Once hot add boiled and peeled potatoes.
6. Saute till they get light brown color from all the sides. Keep moving them for even browning. Remove it to a plate.
7. Heat remaining 1 tablespoon of oil the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add dried red chili and bay leaf, cook for 30 seconds.
8. Mix in prepared paste.
9. Add salt, turmeric powder and cumin-coriander powder. Mix well.
10. Cook till all the moisture goes away and oil starts to ooze out from the sides. By this time raw smell of ginger garlic also goes away.
11. Then add sauteed potatoes and water.
12. Mix well and let it come to a boil.
13. Once starts boiling, cover the pan and let it cook for 4-5 minutes. Do stir in between and if gravy starts to thicken too much then add splash of water and continue cooking covered.
14. By cooking it covered, potatoes will absorb some flavors.
15. Finally add chopped cilantro.
16. Mix well and switch off the stove. Serving suggestion: Serve with phulka roti or paratha as a meal. Did you try this lasaniya batata recipe? I’d love to hear about it! Leave a review in the comment section below.