Lahori Aloo Video by Tarla Dalal

Lahori Aloo Video by Tarla Dalal

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Name your preference and you will find it in this luscious Lahori Aloo. If you like your foods tangy, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to.

  

Recipe Description for Lahori Aloo

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for 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 chillies , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
4 cloves (laung / lavang)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 mace (javantri)
1 inch stick cinnamon (dalchini)
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)

Other Ingredients
1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
3 bayleaves (tejpatta)
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

  1. 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

  1. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
  2. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
  3. Add the prepared paste, mix well and sauté on a medium flame for 1 minute.
  4. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.

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