Garlic flavored, hot and spicy lasaniya batata / Garlicky baby potatoes is a delicious curry from the state of Gujarat. I especially love this for its combination of potatoes and garlic as Garlic gives a very distinctive flavor to these potatoes.
Prep time: 10 mins. Cook time: 20 mins, Total time: 30 mins
Serves : 3-4 as a side dish
Ingredients For making paste:
Garlic – 8-10 large cloves
Ginger – ½ inch piece
Dry roasted Peanuts – 2 tablespoons
Sesame seeds – 1 teaspoon
Red chili powder – 2 teaspoon
Baby potatoes – 300 grams (around 15 small potatoes, you can even use regular potatoes cut in quarter )
Oil – ½ tablespoon + 1 tablespoon
Cumin seeds – ½ teaspoon
Dried red chili – 2-3
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – ½ cup
Cilantro or coriander leaves finely chopped for garnishing
Boil baby potatoes till tender .
Make a smooth paste with garlic , ginger, peanuts, Sesame seeds & chili powder using little water
Sauté the boiled and peeled potatoes in ½ tablespoon of oil till they browned evenly. Remove it to a plate and keep aside .
In the same pan heat remaining oil and add cumin seeds. Once the sizzle, add dried chili and cook for 30 seconds.
Then add prepared paste with all spice powders (turmeric powder, cumin-coriander powder) and salt. Mix well.
Cook the paste till raw smell of ginger garlic goes away and oil starts to ooze out from the sides.
Now add potatoes and water.
Once gravy starts to a boil, cover the pan and cook for 4-5 minutes. Check to see if more water is needed .
Just before serving add cilantro and switch off the stove.
Serve these garlicky potatoes with poori , roti or paratha along with steamed rice and lentils as a full meal.
There is Nothing better then freshly home made spice delivery from a friend…….
Got freshly home made spice mixes from Sonal in the mail a few days back and I was so looking forward to trying them out . Oh and did I mention that they smell amazingly heavenly & I can promise you that Sonal’s spices are better then any market bought spice mixes .,
Looking forward to Sonal going commercial with her “The Spice Factory”.
In this recipe, veggies and rice are first sautéed in oil and then cooked in a pan as you would cook steamed rice . However, the uniqueness of this easy mixed vegetable pulao recipe lies in use of Sonal’s Pavbhaji Masala …
vegetable pulao recipe
PREP TIME: 30 mins
COOK TIME: 25 mins
TOTAL TIME: 55 mins
Main ingredients for veg pulao:
1cups long grained or basmati rice .
1 1/2 cup mixed vegetables . I used chopped carrots, cauliflower , green peas (frozen) and potatoes (you can use your choice of vegetables)
1 medium onion, thinly sliced
1 medium size tomato, chopped
1 tbs minced ginger garlic
1 green chili, finely chopped
2 cups water or veg stock
2 tbsp ghee / clarified butter or oil
1 tbsp Pav Bhaji Masala
1/2 tsp turmeric powder
salt as per taste
1 tsp cumin seeds
Rinse Rice till the water runs clear of starch …
Drain and keep aside.
In a deep thick bottomed pan, heat ghee/oil and add cumin seeds
Now add onions and sauté till golden brown .
Add minced ginger-garlic along with green chili . Mix well.
Add the tomatoes and saute for 2-3 minutes so that they mix well with the onions.
Add all the veggies , Pavbhaji masala , turmeric powder & sauté till mixed well .
Now add drained rice and sauté gently so that the rice gets well coated with the oil and spices .
Add 2 cups of water and stir.
Season with salt and stir again.
Cover and let the rice cook on a low flame, till the water is absorbed and the rice is fully cooked.
Once the rice is cooked , fluff and let the rice stand for 5 minutes.
Garnish with Coriander leaves &
Serve this flavored aromatic vegetable pulao with a lemon wedges , raita, pickle and roasted papadums …
The word Navaratri means ‘nine nights’ in Sanskrit & is the most celebrated Hindu festival devoted to Goddess Durga symbolizing purity and power or ‘shakti’. Navratri festival combines ritualistic puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and nights.
On the 3rd day of Navratri , I have Gulab Jamun made from Potatoes and Milk powder . These are easy to make , can be consumed during fasting , soft and tastes great too . So what are we waiting for … Lets start making some Potato Gulab Jamun ..
Boiled and mashed potato 1 cup
Milk powder 1/2 cup
Baking soda 1/4 tsp
Oil For deep frying
For Sugar Syrup
Water 2 cup
Sugar 1 cup
sugar syrup :
Heat water in a pan and add sugar cardamom and saffron in to it.Stir continuously. When sugar syrup start boiling, check the one string consistency and switch off the gas. Transfer syrup into bowl and keep aside.
In bowl mix mashed potato, ghee, milk powder and soda.
knead it until a smooth and soft dough.
Apply some oil on your palm. Pinch a small ball from the dough and roll smoothly making sure the balls do not have any cracks & are smooth. Prepare all the balls and keep aside.
Heat oil on low flame in a wok / kadhai .
Oil should be hot enough to fry. Fry the dough balls on low flame while stirring constantly . Fry till golden brown from all the sides .
Drain them on a paper towel and put it in sugar syrup. Rest for atleast 2-3 hours.
Garnish with dried fruits and Enjoy !!
Dough should not have any lumps.
Do not dunk the jamuns in syrup for long, otherwise they will get mushy.
While deep frying the jamuns, keep rolling the jamuns in hot oil after every 20 seconds. If the remain at same place for long, they will get blotchy burnt mark on them.
An everyday dish of mashed potatoes cooked in a spicy gravy. Goes best with hot bedami , pooris , chapatis and rice ..
500 gm potatoes-boiled and peeled
1 Tbsp finely chopped ginger
1/2 tsp asafoetida
1 tsp fennel seeds (saunf)-roasted and coarsely pounded
1 tsp fenugreek seeds ( methi daana ) roasted and coarsely pounded
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste
1 tsp mango powder ( easily available in Indian grocery stores )
2 Tbsp clarified butter ( I used cooking Oil )
2 Tbsp chopped cilantro/ coriander leaves to garnish.
Break the potatoes by holding each in your palm and closing your fist.
Set aside these unevenly broken potatoes.
Heat the oil/ clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and potatoes soon after.
Saute the potatoes well, making sure they all get coated with the clarified butter.
Add the coriander powder, turmeric, chilli powder and salt and mix well.
Add enough water to cover the potatoes, add the mango powder and bring to a boil.
Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.