Authentic Gujarati Lasaniya Batata Nu Shaak with Fulka Roti
Experience the bold and comforting flavors of Gujarati cuisine with baby potatoes simmered in a fiery, garlicky tomato gravy. Perfectly paired with soft whole wheat rotis for a satisfying meal.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prick the boiled baby potatoes lightly with a fork and set aside.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add mustard seeds, cumin seeds, and a pinch of asafoetida, allowing them to splutter.
4
Add the crushed garlic and sauté on medium heat until golden brown and aromatic.
5
Stir in the chopped tomatoes, red chilli powder, turmeric powder, and coriander-cumin powder, cooking until oil separates from the masala.
6
Reduce the heat to low and slowly whisk in the whipped yogurt, stirring continuously to prevent curdling.
7
Add the pricked baby potatoes and salt, mixing gently to coat them well in the gravy.
8
Cover and simmer on low heat for 10 minutes until the potatoes absorb the flavors and the oil floats on top.
9
Garnish with freshly chopped coriander leaves and keep warm.
10
Prepare the soft dough using whole wheat flour and water, roll out thin rotis, and cook them on a tawa until puffed.
11
Serve the hot Lasaniya Batata with freshly made fulka rotis.
Ingredients
500 grams baby potatoes, boiled and peeled
20 cloves garlic, finely crushed
2 large tomatoes, finely chopped
1 cup plain yogurt, whipped
1 tablespoon Kashmiri red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch of asafoetida (hing)
2 tablespoons mustard oil
fresh coriander leaves for garnishing
salt to taste
2 cups whole wheat flour for rotis
water as needed
*This AI-generated recipe may contain inaccuracies.