Lahori Aloo | Spicy baby potato curry
Lahori Aloo is unusual rich yet spicy curry which gets tanginess from tomatoes and creaminess from the dry coconut, poppy seeds and milk
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
To be ground into a paste
Instructions
  1. Wash, boil and peel the baby potatoes. Keep aside for cooling.
  2. 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.
  3. 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.
  4. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
  5. Add the spice paste and mix well. Saute further on a medium flame for 1 minute.
  6. 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.
  7. Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally.
  8. Serve hot garnished with coriander.
Recipe Notes

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