Authentic Gujarati Lasan Batata with Warm Bajra Rotla
A fiery and aromatic specialty featuring tender baby potatoes simmered in a bold, pungent garlic gravy. Served alongside rustic millet flatbreads, this comforting meal packs a punch of traditional rustic flavours.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prick the boiled baby potatoes lightly with a fork to allow the spices to penetrate deep inside.
2
Heat oil in a heavy-bottomed pan or kadhai over medium heat and add the cumin seeds and asafoetida.
3
Add the coarse garlic paste and sauté well until the raw aroma disappears and it turns golden brown.
4
Lower the heat and mix in the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder.
5
Slowly add the whisked yogurt while continuously stirring to prevent it from curdling.
6
Cook the masala until the oil separates from the edges, then add the boiled potatoes and salt.
7
Pour in half a cup of water, cover the pan, and let everything simmer on low heat for 10 minutes.
8
Garnish with freshly chopped coriander leaves and serve hot with freshly made warm bajra rotla.
Ingredients
500 grams baby potatoes, boiled and peeled
30 cloves garlic, finely pounded into a coarse paste
2 tablespoons Kashmiri red chili powder
1 tablespoon coriander-cumin powder
1/2 teaspoon turmeric powder
1/2 cup yogurt, whisked
3 tablespoons mustard oil or peanut oil
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
Salt to taste
Warm Bajra Rotla for serving
*This AI-generated recipe may contain inaccuracies.