Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata

Name: Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata
Total time: 2100 s
Yield: Servings: 3–4 servings
Cuisine: Indian
Ingredients: 20 garlic cloves, peeled and crushed; 1/4 tsp turmeric powder; 1 tsp spicy red chilli powder; 1 tsp Kashmiri red chilli powder; 1 tbsp coriander powder; Salt, to taste; 500 g baby potatoes (about 25), steamed and peeled; 1/2 tsp spicy red chilli powder; 1/2 tsp salt; 3 tbsp oil; 1/2 tsp cumin seeds; 1 large onion, finely chopped; 2 small tomatoes, puréed; Salt, to taste; 1 cup hot water (adjust as needed); 2 tbsp freshly chopped coriander leaves

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#RegionalWinterWarmers
#KathiyawadiCurries
#GarlicPotato
#LasaniyaBatata
#BabyPotatoes
#FiftyThree

"Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata"

A true taste of Kathiyawad! 🔥
This Lasaniya Batata is packed with crushed garlic, bold spices, and comforting winter warmth.
Simple ingredients, rustic flavours, and that irresistible garlic punch make it a perfect winter curry to enjoy with hot rotis or rice. 💛

Winter Benefits:

• Garlic helps boost immunity and keeps winter colds away 🧄
• Baby potatoes provide warmth, energy, and satiety
• Spicy gravies improve digestion and keep the body warm
• A comforting curry ideal for chilli winter meals
• A wholesome, warming regional curry

#IndianRegionalFood #KathiyawadiCuisine #WinterCurries #GujaratiFood #RusticFlavours #CookpadIndia #RusticIndianFood #HomeStyleCooking

#CA2025
#CookpadApron2025
#RegionalWinterWarmers
#KathiyawadiCurries
#GarlicPotato
#LasaniyaBatata
#BabyPotatoes
#FiftyThree

"Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata"

Winter Benefits:

#IndianRegionalFood #KathiyawadiCuisine #WinterCurries #GujaratiFood #RusticFlavours #CookpadIndia #RusticIndianFood #HomeStyleCooking

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#RegionalWinterWarmers
#KathiyawadiCurries
#GarlicPotato
#LasaniyaBatata
#BabyPotatoes
#FiftyThree

"Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata"

Winter Benefits:

#IndianRegionalFood #KathiyawadiCuisine #WinterCurries #GujaratiFood #RusticFlavours #CookpadIndia #RusticIndianFood #HomeStyleCooking

#CA2025
#CookpadApron2025
#RegionalWinterWarmers
#KathiyawadiCurries
#GarlicPotato
#LasaniyaBatata
#BabyPotatoes
#FiftyThree

"Spicy, Flavorful & Super Tasty Kathiyawadi Lasaniya Batata"

Winter Benefits:

#IndianRegionalFood #KathiyawadiCuisine #WinterCurries #GujaratiFood #RusticFlavours #CookpadIndia #RusticIndianFood #HomeStyleCooking

Saved

Ingredients

Total Time: 30–35 minutes

Servings: 3–4 servings

Crushed Garlic & Spice Mix:
20garlic cloves, peeled and crushed
1/4 tspturmeric powder
1 tspspicy red chilli powder
1 tspKashmiri red chilli powder
1 tbspcoriander powder
Salt, to taste
Steamed & Shallow-Fried Potatoes:
500 gbaby potatoes (about 25), steamed and peeled
1/2 tspspicy red chilli powder
1/2 tspsalt
For the Gravy:
3 tbspoil
1/2 tspcumin seeds
1large onion, finely chopped
2small tomatoes, puréed
Salt, to taste
1 cuphot water (adjust as needed)
For Garnish:
2 tbspfreshly chopped coriander leaves

Saved

Steps

Total Time: 30–35 minutes

1

Wash the baby potatoes thoroughly. Steam until just tender. Cool, peel, and keep aside.
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Using a mortar and pestle, crush the garlic. Add turmeric powder, both red chilli powders, coriander powder, and salt. Mix well to form a coarse garlic-spice paste. Set aside.
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6

Heat oil in a heavy-bottomed pan. Add the steamed baby potatoes and shallow fry on medium flame for 2–3 minutes.
7

Sprinkle red chilli powder and salt over the potatoes. Toss and fry until lightly golden and evenly coated. Remove the potatoes to a bowl or plate.
8

In the same pan, add cumin seeds and let them splutter.
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Add finely chopped onions and sauté until golden brown.
10

Add the prepared garlic-spice mix with a splash of water. Sauté well on low flame until raw garlic aroma disappears.
11

Add tomato purée and salt. Mix well, cover, and cook on low-medium flame until oil starts separating.
12

Pour in hot water as per desired gravy consistency. Mix, cover, and cook until oil floats on the surface.
13

Add the fried baby potatoes to the gravy. Mix gently, cover, and cook for 3–4 minutes so the flavours absorb well.
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Garnish with freshly chopped coriander leaves. Switch off the flame and give a gentle mix.
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Serve hot with roti, paratha, bajra rotla, or steamed rice.
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Tips

Tips & Variations:

• Freshly crushed garlic gives the best flavour—avoid ready garlic paste
• Adjust spice levels according to taste
• Groundnut oil enhances the authentic Kathiyawadi taste
• Do not overcook potatoes after adding to gravy—gentle simmer is enough
• For thicker gravy, mash 1–2 potatoes directly in the curry