KATHIYAWADI Lasaniya Bateta | SPICY, GARLICKY Aloo Recipe | काठियावाड़ी लहसुनि आलू | Sanjyot Keer

By Your Food Lab · 40 min

Ingredients

Instructions

1. Stir the Kashmiri chilli powder, turmeric, black salt and 1–2 tsp groundnut oil into the boiled baby potatoes until every one is coated. Set aside.
2. Pound the garlic with a large pinch of salt in a mortar into a coarse paste.
3. Mix the Kashmiri chilli powder and spicy red chilli powder into the pounded garlic to make the chutney base.
4. Transfer to a bowl, add the coriander powder, turmeric and cumin powder, then slowly add water to make a thick paste.
5. Heat 2–3 tbsp groundnut oil in a kadhai over high heat until warm.
6. Fry the spiced potatoes over high heat, stirring, for about 3–4 minutes until the outside looks lightly textured. Optional, but it improves the texture. Move them to a bowl.
7. In the same oil, crackle the cumin seeds and asafoetida. Add the chopped onion and cook on high heat for 3–4 minutes, until soft.
8. Add the garlic paste, chopped tomato and a pinch of salt. Cook on high heat for 2–3 minutes, until the raw garlic smell is gone.
9. Add hot water to make a thick, slightly loose masala. Cover and cook on medium heat for 3–4 minutes, until the tomato is fully cooked and no raw smell remains.
10. Add the fried potatoes and mix well. For more gravy, add a splash of hot water; the result should be semi-thick and coat the potatoes without being watery.
11. Taste and adjust the salt. Stir in a pinch of garam masala and the chopped fresh coriander, and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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