Lahori Aloo Video by Tarla Dalal Video by Tarla Dalal
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Lahori Aloo Recipe (Lahori Aloo) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
12 Mins
Total Time
27 Mins
Makes
4.00 servings
Ingredients
For The Potatoes
1 1/2 cups boiled and peeled baby potatoes , cut into halves
2 tbsp oil
To Be Ground Into A Paste
8 whole dry Kashmiri red chilli , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 inch stick cinnamon (dalchini)
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)
Other Ingredients For Lahori Aloo
1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
3/4 cup milk
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the potatoes
- Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.
How to proceed
- To make lahori aloo, heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
- Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
- Add the prepared paste, mix well and sauté on a medium flame for 1 minute.
- Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the lahori aloo hot garnished with coriander.
See step by step images of Lahori Aloo, Aloo Curry
