Authentic Kathiyawadi Lasooni Batata
A fiery and aromatic potato curry from the Saurashtra region, bursting with the robust flavors of fresh garlic and rustic spices. This comforting dish pairs wonderfully with bajra rotla.
40min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Prick the boiled baby potatoes lightly using a fork so they absorb flavors deeply.
2
Heat oil in a heavy-bottomed pan and shallow fry the potatoes until golden brown, then set them aside.
3
In the same remaining oil, add mustard seeds, cumin seeds, and asafoetida, letting them crackle.
4
Add the coarsely crushed garlic and sauté on medium heat until the raw aroma disappears and it turns golden.
5
Lower the heat and stir in the turmeric powder, red chili powder, and coriander-cumin powder quickly to prevent burning.
6
Whisk the gram flour into the beaten yogurt and pour this mixture slowly into the pan while stirring continuously to prevent curdling.
7
Add half a cup of water, bring the gravy to a gentle simmer, and let it cook for five minutes until the oil separates slightly.
8
Gently drop the fried baby potatoes into the simmering garlic gravy, season with salt, and cover to cook on low heat for ten minutes.
9
Garnish generously with freshly chopped coriander leaves and serve hot with traditional flatbreads.
Ingredients
500 grams baby potatoes, boiled and peeled
15 cloves of fresh garlic, coarsely crushed
2 tablespoons besan or gram flour
1 cup plain yogurt, whisked
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida
1 tablespoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
3 tablespoons mustard oil or peanut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.