Kathiyawadi Lasaniya Batata (Spicy Gujarati Garlic Potato Curry) Recipe

Name: Kathiyawadi Lasaniya Batata (spicy Gujarati Garlic Potato Curry) Recipe
Total time: 20 min
Yield: 5
Cuisine: Gujarati

Recipe By Daxa Parmar

This dish is a delight for those who love spicy vibrant food. Lasaniya batata or Lasaniya bataka as its called is from the kathiyawad, saurashtra region of Gujarat. Usually served with rice, papads or fryums. Lasaniya means garlicky or garlic flavored and batata/bataka means potatoes. Hence the name lasaniya batata. The recipe here is not very spicy but medium spicy. You can make this recipe with regular potatoes too. The lasaniya batata gravy goes very well with chapatis. You can also serve these spiced baby potatoes as a snack.

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20minstotal

ingredients serves

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Ingredients For Kathiyawadi Lasaniya Batata (Spicy Gujarati Garlic Potato Curry) Recipe

10 Pieces Baby potatoes boiled
2 cup water
0.5 tsp Salt
1 tbsp Oil
0.5 tbsp Chaat masala
0.5 tsp Garam masala
As Required 🎯 For G
4 Pieces Dry Red Chillies
15 g no. Garlic cloves
1 inch Ginger piece
1 Pieces midium size finely chopped tomatoes
1 tbsp Cumin seeds
2 tbsp coriander cumin powder
0.25 tbsp Turmeric powder
0.5 tbsp Salt
As Required 🎯 For Tempering
4 tbsp Oil
1 Pieces midium size finely chopped onion
2 tbsp finely chopped Green coriander leaves
0.5 cup water
As Required For Ganishing Chopped green coriander leaves
As Required For Ganishing Onion rings

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Directions : Kathiyawadi Lasaniya Batata (Spicy Gujarati Garlic Potato Curry) Recipe

STEP 1.Soak dry red chillies in 2-tablespoons water for 10 minutes.
STEP 2.Now add potatoes in a pressure cooker, add water and salt and mix. Then boil potatoes in the cooker on medium flame of gas at 3 to 4 whistles. (Consider adding salt while boiling potatoes, this will enhance its flavor.)
STEP 3.Heat 1 tablespoon oil in a non-stick pan. Shallow fry boiled potatoes for 2 minutes over medium flame. Sprinkle chaat masala and garam masala over it and fry for 1 more minute. Turn off flame and transfer potatoes in a bowl.
STEP 4.Now make a paste of garlic and chilly... For that, add soaked dry red chillies, garlic, ginger pieces, tomato, coriander, cumin powder, cumin seeds, turmeric powder and salt together in a grinder and make a smooth tomato-garlic paste.
STEP 5.Now tempring potato curry. Heat oil in the same pan. Add finely chopped onion and sauté until light brown.Add tomato-garlic paste and sauté on low flame until oil starts to separate or for approx. 4-5 minutes.
STEP 6.Now add yoghurt and keep stirring with a spoon. Now the yoghurt gone a mix and the oil is also released. Now add masala potatoes and mix with gravy. Then add water and mix it. Cover the lid and cook on slow gas for 3 to 4 minutes. Add chopped coriander leaves and mix well.
STEP 7.Turn off flame and transfer prepared baby potatoes in a serving bowl. Now Kathiyawadi Lasaniya Batata is ready. Garnish it with coriander leaves and serve hot.

Nutrition
value

156

calories per serving

15 g Fat2 g Protein3 g Carbs4 g FiberOther

Current Totals

15 g Fat
2 g Protein
3 g Carbs
4 g Fiber

MacroNutrients

Carbs
3 g
Protein
2 g
Fiber
4 g

Fats

Fat
15 g

Vitamins & Minerals

Calcium
99 mg
Iron
3 mg
Vitamin A
220 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
6 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
2 mg
Phosphorus
40 mg
Selenium
1 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted to Everyday Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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