Lasaniya Aloo (Indian Garlic Potatoes)
Lasaniya aloo is a delicious Indian dish originating from Gujarat with a delicious kick of garlic and spice. The name of this dish literally translates to garlic potatoes. This recipe was taught to me by my mother-in-law (who is Gujarati) so you can thank her for this deliciousness. She made this for me and taught me because I love garlicky food! It is very easy to make and I use tahini to bring out the sesame flavor and all to make it a bit creamy. This dish is so good and you must try it as a part of your meal. It pairs well with any creamy veggies or just with yogurt and roti. This recipe can be made Vegan too!
Happy Cooking!
Servings: 4-5 servings
Prep Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Ingredients:
500g baby potatoes or golden potatoes
7-8 cloves garlic
2-3 dried red chili as per taste
2 tsp Tahini
1.5 tbsp Sesame seeds
1 inch Ginger or 1 tbsp ginger paste
1 tbsp Peanuts
2 tbsp Mustard oil
1/4 tsp Hing powder
1-2 tsp Kashmiri Red chili powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1.5 tsp garlic powder
1 tsp onion powder
Salt to taste
1/3 cup Yogurt
1/2-3/4 cup water
2 tbsp Honey
1 tbsp chopped coriander leaves
Directions:
Half boil the potatoes. If baby potatoes no need to cut them. I like to keep the skin on if the skin is thin. If you are using larger potatoes, cut them to the size you like. Sprinkle some salt, 0.5 tsp red chili powder, 0.5 tsp garlic powder, and 0.5 tbsp mustard oil over them and toss it well. Air fry the potatoes in a preheated air fryer at 380F for 7-9 mins till cooked through and crispy. Make sure to toss it mid-way. You can oven roast or deep fry the potatoes if you like. Check notes.
In a food processor add the garlic cloves, dried red chili, tannin, sesame seeds, peanuts, and ginger and grind it to a smooth paste. Add 1-2 tbsp water if needed.
Add 1 tbsp of mustard oil in a pan and add the ground-up garlic paste and cook it on low- medium heat till it thickens and is fragrant. It can take 4-6 mins, make sure to stir enough so that it doesn’t stick to the pan.
Add the remaining 0.5 tbsp of mustard oil in the middle of the pan and add all the spice powders to the oil- hing, turmeric, red chili powder, garlic, cumin, coriander, onion, and salt. Cook it all together for 2-3 mins till everything is well cooked. Everything should be well lumped together.
Add yogurt and water and cook it for 2-3 mins till it comes together and thickens a little bit. It should be a creamy paste but not a lump.
Add the air-fried potatoes and cook it for 3-4 minutes till they are well coated. Add up to 1/4 cup more water if needed for a little coating.
Once well cooked, turn off the heat and add honey and chopped coriander leaves. Mix it and it’s ready.
Serve warm with yogurt, papad and roti of your choice.
Notes/Tips:
I love to air fry the potatoes because of the texture it adds to the dish. If you don’t have an air fryer you can roast the potatoes in an oven (about 390F for 7-10 mins). You can also deep fry it.
You can use roasted garlic cloves if you like.
Make sure the paste is well cooked so there isn’t raw garlic, pungent taste.
If you don't have mustard oil, use peanut oil.
You can make this paste from before and keep and cook the potatoes and add them in before serving. You may need more water.
To make this dish Vegan- Use vegan/lactose-free yogurt. Use half amount of maple syrup or 1 tsp sugar. If you want to skip yogurt- use 3 tbsp coconut milk, 1 lemon juice, and water for consistency.
