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Lasooni Aloo: Indian Garlic Potato Curry


Dec 28, 2012

PREPARATION TIME

COOKING TIME

SERVES

3-4

PREPARATION LEVEL

Easy

Have nothing left in the vegetable basket? Let this spicy Punjabi garlic and potato curry come to your rescue.

INGREDIENTS

    4-5 boiled potatoes
    4-5 pureed tomatoes
    2 tbsp garlic greens
    2 tbsp garlic
    2 tbsp coriander leaves
    1 tsp mustard seeds
    2-3 green chillies, slit, for garnish
    1-1/2 tsp red chilli powder
    A pinch of asafoetida (hing)
    Few sprigs curry leaves
    1 tsp sugar
    2 tbsp oil
    1-1/2 tsp salt

DIRECTIONS

  1. Heat 2 tbsp Oil, add asafoetida (hing) and mustard seeds
  2. Once it starts spluttering, add the curry leaves
  3. Add garlic, stir well till it becomes golden brown and then add the garlic greens
  4. Add the tomato puree, salt, red chilli powder, sugar, green chillies and coriander
  5. Stir it all together and let the tomato cook
  6. TIP: Let the tomatoes cook on high flame for a second to get a nice deep colour
  7. Crush the potatoes a little before adding them
  8. TIP: Crushing the potatoes gives the gravy a nice consistency
  9. Stir it well
  10. Ready to serve

About Seema GadhFollow On

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Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.

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