Lasaniya batata is a popular dish in Kathiyawadi cuisine. It features spicy and tangy garlic-flavored potatoes, served alongside bajra rotla or khichdi. In this recipe, a special garlic chutney is prepared, imparting a slightly spicy and tangy taste to the potatoes. With just a few basic ingredients, you can easily recreate the authentic Kathiyawadi lasaniya batata sabzi.
The key to making tasty lasaniya batata at home are
- Firstly, I highly recommend using baby potatoes for this recipe. Avoid using large potatoes; however, if you do not have access to them, use small-sized ones and dice them to the size of baby potatoes.
- I marinate the potatoes with regular spices to enhance the flavor. Additionally, frying the potatoes slightly in oil gives them a crispy outer layer.
- I made the chutney with garlic and soaked dry Kashmiri red chillies, which impart a good flavor and the perfect color to the potatoes. Alternatively, you can use Kashmiri red chilli powder.
- Lastly, Lasaniya batata tastes great when prepared slightly spicy and creamy.
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Lasaniya batata recipe | kathiyawadi lasaniya batata | dhaba style lasaniya batata
Ingredients
For pressure cook potatoes
- 500 grm or 14-15 small size potatoes
- Salt to taste
- 2 cup water
For marinate potatoes
- Boiled potatoes
- ยฝ tsp red chilli powder
- ยฝ tsp coriander powder
- ยฝ tsp garam masala
- ยฝ tsp chaat masala
- 1 tbsp oil
For garlic paste
- 20-22 medium size garlic cloves
- 7-8 soaked dry kashmiri red chili
- Salt to taste
- ยฝ cup water
For lasaniya batata
- 4-5 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- Pinch of hing
- ยพ cup chopped onion
- 1 tsp ginger paste
- 2 chopped green chilli
- ยฝ tsp turmeric powder
- 1 tbsp coriander powder
- ยฝ tsp garam masala
- Chilli-garlic paste
- ยฝ cup tomato puree
- Salt to taste
- ยฝ cup hot water
- Some coriander leaves
Instructions
- In a pressure cooker, add 500 grams or 14-15 small-sized potatoes, salt, and water. Cover the lid and pressure cook it for only 2 whistles. Once the potatoes are cooked properly, remove their skin and set them aside.
- Now, in a mixing bowl, add ยฝ tsp red chili powder, ยฝ tsp coriander powder, ยฝ tsp garam masala, ยฝ tsp chaat masala, and 1 tbsp oil. Mix well and prick the boiled potatoes, then add them into the masala. Mix thoroughly until the potatoes are coated with the masala. Set it aside.
- Next, in a pan, add some oil and fry the potatoes until they become crispy on both sides. Transfer the potatoes to a plate and keep them aside.
- In the same pan, where 4-5 tbsp oil remains, add 1 tsp cumin seeds, 1 bay leaf, and a pinch of hing. Saute it. Add ยพ cup chopped onion and saute until golden brown. Then, add 1 tsp ginger paste and 2 chopped green chilies. Continue sautรฉing.
- Meanwhile, in a mixture jar, add 20-22 garlic cloves, 6-7 soaked dry red chilies, and a pinch of salt. Grind the mixture to make chilli garlic paste.
- Lower the flame, add ยฝ tsp turmeric powder, 1 tbsp coriander powder, ยฝ tsp garam masala, and the ground chilli paste. Saute the masala until the oil separates from its sides.
- Add ยฝ cup tomato puree and salt. Saute it and then add the fried potatoes. Mix well, and then add ยฝ cup hot water. Cover and cook the sabzi on low flame for 5-7 minutes until the oil separates from its sides.
- Garnish with coriander leaves and serve Lasaniya Batata with bajra rotla and khichdi.
Notes
- Coat boiled potatoes with masala to enhance their flavor.
- Fry potatoes on medium-high flame until the outer layer becomes crispy.
- Soak dry Kashmiri red chillies to give good color and flavor to garlic chutney.
- Cook the sabzi on low flame for 7-8 minutes, allowing the gravy to absorb into the potatoes.
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