Lasaniya Batata Garlic Potatoes Sanjeev Kapoor Khazana

This sabji from the Kathiyawad region in Gujarat is fiery and spicy. The sharpness from the garlic and the spices make this baby potato-based recipe a great hit. Goes well with rotla, bhakri, thepla.

LASANIYA BABATATA

Ingredients

15-20 baby potatoes, boiled and peeled
3 tbsps oil
tsp dried mango powder (amchoor)
tsp red chilli powder
tsp garam masala
6-8 dried Kashmiri red chilies, steamed and soaked for hour
10-12 garlic cloves
1 bay leaf
2-3 dried red chilli
tsp asafoetida (Hing)
1 large onion, chopped
1 cup fresh tomato puree
Salt to taste
tsp turmeric powder
2 tsp coriander powder
2-3 tbsps chopped fresh coriander
Fresh coriander sprig for garnish

Method

1. Prick the baby potatoes prick with the toothpick, and set aside
2. Heat 1 tbsps oil in shallow nonstick pan, add potatoes, tsp dried mango powder, tsp red chilli powder, tsp garam masala, mix well and cook for 2-3 minutes.
3. Transfer the soaked chilies in a blender jar, 10-12 garlic cloves and cup water and blend into fine paste. And set aside.
4. Heat remaining oil in a nonstick kadai, add bay leaf, dried red chilli, hing, onion and saut till golden brown, add the prepared paste, and cook till oil separates.
5. Add fresh tomato puree, salt mix well, cover and cook for 8-10 minutes.
6. Add remaining red chilli powder, turmeric powder, coriander powder, remaining garam masala mix well and add 1 cups of water, sauted potatoes, mix well and cook for 3-4 minutes.
7. Add fresh coriander and mix well.
8. Transfer on a serving bowl, garnish with a coriander sprig and serve hot.

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