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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 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, north indian


  • 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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