Lahori Aloo Recipe
Lahori Aloo is a rich yet spicy curry which gets tanginess from tomatoes and creaminess from the dry coconut, poppy seeds and milk. This curry made with baby potatoes is perfect with poori, parathas or even rice. This luscious gravy can be a perfect part of your detailed brunch or an indulgent breakfast.
Ingredients
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500 grams Baby Potatoes
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2 tablespoons Oil
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2 teaspoon Ginger Garlic Paste
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Salt
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to taste
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3/4 cup Milk
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Coriander (Dhania) Leaves
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for garnish
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1 Onion
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grated
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3 Bay leaves (tej patta)
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4 Tomatoes
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pureed
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1 tablespoon Oil
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To be ground into a paste
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4 Dry Red Chillies
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2 tablespoons Coriander (Dhania) Seeds
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1 tablespoons Cumin seeds (Jeera)
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4 Cloves (Laung)
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1 tablespoon Poppy seeds
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1 tablespoon Fennel seeds (Saunf)
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1 inch Cinnamon Stick (Dalchini)
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6 Whole Black Peppercorns
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2 tablespoons Dry coconut (kopra)
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grated
Instructions
Step 1
To begin making the Lahori Aloo recipe, firstly wash, boil and peel the baby potatoes
Step 2
Keep aside for cooling
Step 3
Once cool, heat the oil in a non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes till slightly browned
Step 4
Keep them aside
Step 5
Heat the oil in a kadhai or heavy bottom pan, add the onions, bayleaves and sauté on a medium flame for 2-3 minutes till onions turn translucent
Step 6
Add the ginger-garlic paste, mix well and cook on a medium flame for a minute
Step 7
Add the spice paste and mix well
Step 8
Sauté further on a medium flame for 1 minute
Step 9
Add salt, tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously so that it doesn’t stick to bottom
Step 10
Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally
Step 11
Garnish the Lahori Aloo dish with coriander
Step 12
Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal