Lahori Aloo is a rich and spicy curry, which gets the tanginess from tomatoes and the creaminess from the dry coconut, poppy seeds and milk.
This Lahori Aloo curry is made from baby potatoes and is perfect with pooris, paranthas or even rice. This luscious gravy can be a perfect part of your detailed brunch or an indulgent breakfast!
The use of baby potatoes in the curry means that the potatoes are tender and soft. While you can make this curry with big potatoes as well, the unique taste of the curry comes from the baby potatoes which are sauteed until slightly browned. That definitely adds to the taste of the curry 🙂
I think potatoes are not given their due as far as health benefits are concerned. With the growing culture of fast food, where potato wedges or fries are a part of every fast food ‘meal’, they have earned a bad name because they are deep fried in oil. But honestly, potatoes are a great option for carbohydrates, even if you are in a weight loss mode. Boiled potatoes with a dash of pepper and salt or chaat masala taste so amazing and are really good for health.
They are rich in fiber and are a great source of potassium and Vitamin C. They are also sodium and cholesterol free. All that bad name they have got from being a part of the fast food meal is actually not true. The salt and the oil in which they are fried are the actual culprits for high sodium levels and cholesterol. So next time, you hear anyone talking about how bad potatoes are for health, do let them know that potatoes in fact, have really low calories if they are eaten the right way. Even just shallow frying them with a minimum amount of oil keeps them a pretty healthy option to have.
Now that I have spoken so much about the potatoes and their goodness, let us jump to the recipe 🙂
Lahori Aloo | Spicy baby potato curry
- 500 gms baby potatoes
- 4 tomatoes pureed
- 1 onion grated
- 2 tsps ginger garlic (adrak-lehsun) paste
- to taste salt
- 3/4 cup milk
To be ground into a paste
- 4 chillies whole dry red
- 2 tbsps coriander seeds
- 1 tbsp cumin seeds
- 4 cloves
- 1 tbsp poppy seeds
- 1 tbsp fennel seeds
- 1 inch cinnamon stick
- 6 to 7 black peppercorns
- 2 tbsps coconut grated dry
- coriander leaves for garnish
- Wash, boil and peel the baby potatoes. Keep aside for cooling.
- Once cool, heat the oil in a non-stick pan, add the potatoes and salt, mix well and saute on a medium flame for 3 to 4 minutes till slightly browned. Keep aside.
- Heat the oil in a kadhai or heavy bottom pan, add the onions, bay leaves and saute on a medium flame for a 2-3 minutes till onions turn translucent.
- Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
- Add the spice paste and mix well. Saute further on a medium flame for 1 minute.
- Add the salt, tomato pulp, mix well and cook on a medium flame for 2-3 minutes, stirring continuously so that it doesn't stick to the bottom.
- Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally.
- Serve hot garnished with coriander.
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