By Ujjainee Roy
March 4, 2024
If you're running short of time and want a quick dinner to pair with hot rotis or parathas, make the delicious lasaniya batata. It's a hot and spicy curry made with baby potatoes and generous doses of garlic. Let's take a deep dive into its recipe!
– 4 medium-sized potatoes, peeled and diced into cubes – 5-6 cloves of garlic – 1 teaspoon cumin seeds – 1 teaspoon mustard seeds – 1 teaspoon turmeric powder – 1 teaspoon red chili powder – 1 teaspoon coriander – 1 teaspoon garam masala – 2 tablespoons mustard oil – Fresh coriander leaves for garnish
Heat oil in a pan over medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Let them crackle. Add finely chopped garlic to the pan and sauté until golden brown and fragrant.
Add diced potatoes to the pan and mix well with the garlic and spices. Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix well to ensure the potatoes are evenly coated with the spices.
Cover the pan with a lid and cook the potatoes on medium-low heat until they are tender, stirring occasionally. This might take about 15-20 minutes. If the potatoes stick to the bottom of the pan, you can sprinkle a little water.
Once the potatoes are cooked through and tender, sprinkle garam masala over them and mix well. Cook for another 2-3 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or as a side dish with rice and dal.