Lasaniya batata

Name: Lasaniya batata
Total time: 4200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm medium sized aloo; 6 tbsp oil; 1/4 tsp hing; 1 tejpatta; 1/2 tsp jeera; 1 cup chopped onion; 1 tsp chopped green chilli; 1 tsp ginger paste; 25 garlic cloves; 3 tbsp kashmiri red chilli powder; 1.5 tsp salt; 1/2 tsp haldi powder; 1.5 tsp dhania powder; 3/4 cup fresh tomato puree; 1/2 tsp garam masala powder

rama @simplecooking_rama

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rama @simplecooking_rama

#CA2025
#authentictastes
#kathiyawadi
#cookpadindia
#cookpadenglish
#simplecooking

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Ingredients

1 hr 10 minutes

4 servings

500 gmmedium sized aloo
6 tbspoil
1/4 tsphing
1tejpatta
1/2 tspjeera
1 cupchopped onion
1 tspchopped green chilli
1 tspginger paste
25garlic cloves
3 tbspkashmiri red chilli powder
1.5 tspsalt
1/2 tsphaldi powder
1.5 tspdhania powder
3/4 cupfresh tomato puree
1/2 tspgaram masala powder

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Steps

1 hr 10 minutes

1

Boil aloo, cool it, peel it, cut into halves. Take a mixing bowl, add aloo, lil salt, lil haldi powder & lil kashmiri red chilli powder, in goes 1 tbsp oil, mix it well. Keep aside.
2

Now take a grinder jar, add garlic cloves & kashmiri red chilli powder, grind it to a fine paste with lil water, keep aside.
3

Take a pan, add 2 tbsp oil, heat it, fry aloo pcs for 2 minutes, take out in a bowl, keep aside.
4

Add rest of the oil in the same pan, heat it, in goes tejpatta, hing & jeera, let it splutter.
5

Now add onion & green chilli, stir fry it for a minute. Add in ginger paste, mix it well.stir fry it for 2 minutes.
6

Add in garlic masala, mix it well, wash the grinder with lil water, add in the masala, stir fry it until rawness is released & oil has oozed out.
7

In goes salt, haldi powder & dhania powder, mix it well.
8

Add in tomato puree, mix it well, cook it covered on low flame until oil has surfaced.
9

Open the lid, add garam masala powder, mix it well, increase the flame.
10

Now add fried aloo, stir fry it for a minute.
11

Add in 1 cup hot water (adjustable), mix it well, give a boil. Cover it with the lid, lower the flame, cook it until gravy turns a lil thick. Turn off the flame, open the lid after 10 minutes.
12

Take out in a serving bowl, garnish it with chopped dhania patta.remove the tejpatta now.
13

You can use soaked in hot water kashmiri dry red chilli in place of kashmiri red chilli powder... You can adjust the quantity...

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rama @simplecooking_rama

on April 28, 2025 06:01

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