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Lasooni Aloo: Indian Garlic Potato Curry
 |
Seema Gadh
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
- Heat 2 tbsp Oil, add asafoetida (hing) and mustard seeds
- Once it starts spluttering, add the curry leaves
- Add garlic, stir well till it becomes golden brown and then add the garlic greens
- Add the tomato puree, salt, red chilli powder, sugar, green chillies and coriander
- Stir it all together and let the tomato cook
- TIP: Let the tomatoes cook on high flame for a second to get a nice deep colour
- Crush the potatoes a little before adding them
- TIP: Crushing the potatoes gives the gravy a nice consistency
- Stir it well
- Ready to serve
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