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
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ 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
- ½ cup water
For lasaniya batata
- 4-5 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- Pinch of hing
- ¾ cup chopped onion
- 1 tsp ginger paste
- 2 chopped green chilli
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- Chilli-garlic paste
- ½ cup tomato puree
- Salt to taste
- ½ 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 ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp garam masala, ½ 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 ¾ cup chopped onion and saute until golden brown. Then, add 1 tsp ginger paste and 2 chopped green chilies. Continue sautéing.
- 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 ½ tsp turmeric powder, 1 tbsp coriander powder, ½ tsp garam masala, and the ground chilli paste. Saute the masala until the oil separates from its sides.
- Add ½ cup tomato puree and salt. Saute it and then add the fried potatoes. Mix well, and then add ½ 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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