HomeDal / SabziLasaniya batata recipe | kathiyawadi lasaniya batata | dhaba style lasaniya batata

Lasaniya batata recipe | kathiyawadi lasaniya batata | dhaba style lasaniya batata

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 6 servings


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


  • 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.


  • 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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