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.