Ingredients (measuring cup used, 1 cup = 250 ml)
for pan frying potatoes:
250 grams baby potatoes or 20 to 22 baby potatoes, steamed or boiled
3 tbsp oil
for ground masala paste:
14 to 16 medium garlic cloves or 1.5 tbsp chopped garlic or 20 grams
1 medium tomato or ⅓ cup chopped tomato or 50 grams tomato
4 to 5 dry red kashmiri chilies
½ inch ginger/adrak
1 tej patta
½ tsp cumin seeds/jeera
1 medium onion or ⅓ cup chopped onion
a pinch of asafoetida/hing
¼ tsp turmeric powder/haldi
¼ tsp kashmiri red chili powder
½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera powder
½ cup water
¼ to ½ tsp chaat masala for sprinkling
2 tbsp chopped coriander leaves for garnish (optional)
salt as required
how to make the recipe:
soak 4 to 5 dry kashmiri red chilies in hot water for 20 to 30 minutes.
when the chilies are soaking, rinse the baby potatoes first very well. steam or pressure cook them till they are cooked well. if pressure cooking, then cook for 2 whistles. the potatoes should be cooked well, but not crumbly and should hold shape.
when they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. keep aside.
once the chilies are soaked, remove their crowns, deseed and roughly chop or halve them. add to a small grinder jar.
next add ⅓ cup chopped tomato, ½ inch ginger (chopped) and 14 to 16 medium garlic cloves (chopped)
add 1 to 1.5 tbsp water and grind to a smooth masala paste. keep aside
pan frying potatoes:
heat 3 tbsp oil in a pan.
add the potatoes.
stir and begin to pan fry them and flip over when one side is golden or browned.
pan fry till they become crisp and golden.
remove the ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel. continue to pan fry the ones which are not still getting crisp and golden.
preparing the gravy:
in the same pan, add the following spices – 1 tej patta and ½ tsp cumin seeds. stir till the cumin seeds splutter.
now add 1 medium onion (chopped).
on a low to medium flame, stir and saute the onions till they turn translucent.
keep the flame to its lowest and then add the spice powders – a pinch of asafoetida, ¼ tsp turmeric powder, ¼ tsp kashmiri red chili powder, ½ tsp coriander powder and ½ tsp cumin powder.
stir and mix the spices.
add the ground masala paste.
stir very well.
saute the masala on a low to medium flame till it becomes glossy and you see oil releasing from the sides.
then add salt as per taste.
simmer the curry on a low to medium flame for a minute.
add the pan fried potatoes. stir very well.
cover the pan.
simmer the lasaniya batata for 6 to 7 minutes.
while serving, you can garnish with some chopped coriander leaves. you can also sprinkle some chaat masala from top before serving. serve lasaniya batata with chapatis, phulkas or bajra roti or jowar roti.