Authentic Gujarati Lasaniya Batata with Warm Bajra Rotlo
Experience the bold, fiery flavors of rural Gujarat with this comforting garlic and potato curry. Served alongside rustic millet flatbreads, it is a heartwarming winter delicacy.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prick the boiled baby potatoes gently with a fork to allow the flavors to soak in deeply.
2
In a bowl, mix together the crushed garlic, red chili powder, turmeric, coriander-cumin powder, and a splash of water to form a smooth paste.
3
Heat oil in a heavy-bottomed pan or kadhai over medium heat and splutter the mustard seeds, cumin seeds, and asafoetida.
4
Add the prepared garlic-spice paste into the hot oil and sauté well until the oil begins to separate from the mixture.
5
Reduce the heat and slowly stir in the whisked yogurt, continuously mixing to prevent curdling.
6
Add the boiled baby potatoes and salt, tossing them gently to coat thoroughly with the spicy gravy.
7
Cover and simmer on low heat for about 10 to 12 minutes until the potatoes absorb the rich flavors.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly made warm bajra rotlos.
Ingredients
500 grams baby potatoes, peeled and boiled
30 cloves garlic, peeled and coarsely crushed
2 tablespoons Kashmiri red chili powder
1 teaspoon turmeric powder
2 tablespoons coriander-cumin powder
1/2 cup yogurt, whisked
1/2 cup mustard oil or sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
Fresh coriander leaves for garnish
Salt to taste
Warm Bajra Rotlo for serving
*This AI-generated recipe may contain inaccuracies.