Here’s one of those Potato Recipes, which is a robust curry from the food repertoire of the vibrant state of Gujarat in western India. This Gujarati style Lasaniya Batata is a spicy and garlicky baby potatoes dish that is simple, yet loaded with flavors. Since the recipe also uses all plant-based ingredients, it is also a lovely vegan dish that can be easily made at home. Have it with your choice of Indian flatbreads, for a yummy, satisfying meal.
About Lasaniya Batata
To translate it simply, ‘lasaniya’ would mean ‘garlicky or garlic flavored’ and ‘batata’ is what ‘potato’ is called in some regional languages in India. This Lasaniya Batata preparation is a typical one from the Kathiawad/Saurashtra region of Gujarat.
The Lasaniya Batata is one of those recipes made with potato, which does not have any frills or thrills about it. Yet, sits on the top when it comes to flavors in it.
This dish is also a delight for all those who love bright, fiery food. Traditionally, the dish is also referred to as ‘Lasaniya Bataka’ in the above-mentioned regions of Gujarat.
At the very first look, you might find the list of ingredients for this Lasaniya Batata recipe extensive. But you really don’t have to worry about it as all the ingredients are the everyday ingredients in your home kitchens.
The 3 steps that go in making this Lasaniya Batata is pan frying the baby potatoes first. This is followed by making the naturally red hued masala paste and then cooking both these together along with some other ingredients into a comforting, tasty curry.
Kathiawadi food is usually spicy, when served in its true essence. However, I have kept the spice levels in this Lasaniya Batata medium. You can even make this dish very spicy, depending upon what your palate likes.
While the best choice of potatoes for this Lasaniya Batata would be to use baby potatoes, you can even make this recipe with regular potatoes instead. Just make sure to chop them into cubes or dices when doing so.
In addition to the potatoes and a generous quantity of garlic in this recipe of Lasaniya Batata, other ingredients that go into this dish are tomato, Kashmiri dried red chilies, ginger, onion, whole spices like tej patta, cumin seeds and herbs like coriander leaves or mint.
The ground spices added in this recipe are turmeric powder, asafoetida (hing), Kashmiri red chili powder, coriander powder and cumin powder.
You can adjust the quantity of water in this recipe of Lasaniya Batata according to the consistency of the gravy you desire.
Personally, I like to keep it a medium thick consistency that would go well with flatbreads. If you are having it with rice, you can thin the gravy a bit.
Traditionally, the Lasaniya Batata is served with rice papads or fryums. But the gravy also goes great with flatbreads like chapatis, phulkas, bajra roti or jowar roti. You can also relish these spiced baby potatoes as a snack.
How to make Lasaniya Batata
Preparation
1. Soak 4 to 5 dried Kashmiri red chilies in a hot water for 20 to 30 minutes. Opt to remove the crowns, seeds and rinse the chillies, before soaking.
2. Rinse 250 grams baby potatoes very well. Steam in a pan/pot or pressure cook them till they are almost cooked.
If pressure cooking, then cook for 2 whistles in a 2 litre stovetop pressure cooker adding water just about covering the potatoes. Pressure cook on medium heat.
The potatoes should become tender, but not loose shape, fall apart or become crumbly.
3. 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.
Make Masala Paste
4. Once the red chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
5. Next, add ⅓ cup chopped tomatoes, 1 inch chopped ginger and 14 to 16 medium-sized, peeled and chopped garlic cloves.
6. Add 1 to 1.5 tablespoons water and grind to a smooth masala paste.
Pan Fry Baby Potatoes
7. Heat 3 tablespoons oil in a pan. Add the baby potatoes.
8. On medium-low to medium heat, stir and begin to pan fry them and flip over when one side is golden or browned.
9. Pan fry till they become crisp and golden.
10. Remove 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.
If you want, you can deep fry the potatoes also.
Make Lasaniya Batata
11. In the same pan, add the following spices – 1 tej patta and ½ teaspoon cumin seeds. Stir till the cumin seeds splutter on low to medium-low heat.
12. Now, add 1 medium chopped onion (about ⅓ cup chopped).
13. On low to medium heat, stir and sauté the onions till translucent.
14. Keep the heat to its lowest and then add the ground spice powders:
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
For a more spicy taste, add ½ teaspoon Kashmiri red chili powder.
15. Stir and mix the spices.
16. Add the prepared masala paste.
17. Stir and mix very well.
18. Sauté the masala on low to medium heat till it becomes glossy and you see oil releasing from the sides. About 4 to 5 minutes on low heat.
19. Then, add salt as per taste.
20. Add ½ cup water and stir to combine.
21. Simmer the curry on low to medium heat for a minute.
22. Add the pan fried potatoes. Stir and mix very well.
23. Cover the pan with a tight fitting lid.
24. Simmer Lasaniya Batata on low heat for 6 to 7 minutes.
25. Here’s the final dish ready to be served.
26. Garnish Lasaniya Batata with mint sprigs or chopped coriander leaves and serve hot with chapati, phulka, bajra roti or jowar roti.
You can also sprinkle some chaat masala on top before serving.
Expert Tips
- You can prepare this dish with baby potatoes or regular potatoes. Remember to rinse the potatoes very well removing any mud or dirt with a soft brush.
- You can opt to keep the peels on the potatoes if you prefer.
- Instead of pan frying the potatoes, you can even deep-fry them. For a healthier option roast them in an oven or can air-fry.
- To make a spicier Lasaniya Batata recipe, you can increase the quantity of Kashmiri red chili powder according to your likings.
- The gravy of this potato preparation can be adjusted depending on the consistency you want. Add more or less water accordingly.
- Just before serving, you can garnish the dish with chopped coriander leaves or even fresh mint sprigs. A sprinkle of chaat masala on top also elevates the flavors in the dish.
More Potato Recipes To Try!
Curry Recipes
Potato Recipes
Potato Recipes
Potato Recipes
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Lasaniya Batata Recipe
Ingredients
For pan frying potatoes
- 250 grams baby potatoes or 20 to 22 baby potatoes, steamed or boiled
- 3 tablespoons oil
For ground masala paste
- 14 to 16 garlic cloves – medium-sized or 1.5 tablespoons peeled and chopped garlic or 20 grams
- 1 tomato – medium-sized or ⅓ cup chopped tomato or 50 grams tomato
- 4 to 5 dry kashmiri chilies
- 1 inch ginger – peeled and roughly chopped
Other ingredients
- 1 tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- 1 onion – medium-sized or ⅓ cup chopped onions
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ¼ teaspoon kashmiri red chili powder
- ½ teaspoon Coriander Powder
- ½ teaspoon cumin powder
- ½ cup water or add as required
- ¼ to ½ teaspoon chaat masala – for sprinkling, optional
- 2 tablespoon coriander leaves – chopped or a some mint sprigs, for garnish, optional
- salt as required
Instructions
Preparation
- Soak the dry kashmiri red chilies in hot water for 20 to 30 minutes. Prior to soaking remove their stems and seeds. You can also rinse them before soaking.
- When the chilies are soaking, rinse the baby potatoes first very well. Steam in a pot/pan (adding water as required) or pressure cook them till they are almost cooked.
- If pressure cooking, then in a 2 litre stovetop pressure cooker, cook for 2 whistles adding water covering the potatoes. Pressure cook on medium heat.The potatoes should be cooked well, but not crumbly or mushy and should hold shape.
- Let the pressure drop naturally in the cooker, then only open the lid. Drain all the water and set the potatoes aside to cool.
- 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, roughly chop or halve them. Add to a small grinder jar.
- Next add chopped tomatoes, ginger and garlic cloves.
- Add 1 to 1.5 tablespoons of water and grind to a smooth and fine paste. Keep aside
Pan frying potatoes
- Heat 3 tablespoons oil in a pan.
- Add the cooked 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 on medium-low to medium heat.
- 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.
Making lasaniya batata
- In the same pan, some oil will be left. Add the following spices – 1 tej patta and ½ teaspoon cumin seeds. Stir on low heat till the cumin seeds splutter.
- Now add chopped onions.
- On a low to medium heat, stir and sauté the onions till they turn translucent and are softened.
- Keep the heat to its lowest and then add the ground spice powders – a pinch of asafoetida, turmeric powder, kashmiri red chili powder, coriander powder and cumin powder.
- Stir and mix the spices.
- Add the ground masala paste. Stir and mix very well.
- Saute the masala on a low to medium heat till it becomes glossy and you see oil releasing from the sides.
- Then add salt as per taste.
- Add water. Simmer the curry on a low to medium heat for a minute.
- Add the pan fried potatoes. Stir and mix very well.
- Cover the pan with lid. Simmer for 6 to 7 minutes on low heat.
- 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 chapati, phulka or bajra roti or jowar roti.
Notes
- For a spicy Lasaniya Batata, increase the number of kashmiri red chillies or use dried red chillies which are more spicier and hot.
- You can keep the consistency to about thick, where the masala coats the potatoes or to a medium-thick to medium consistency. So accordingly add water as needed.
- For garnish, either add coriander leaves or mint leaves. Both taste good.
- You can opt to use new potatoes or small potatoes or regular potatoes instead of baby potatoes. If using any of these potatoes, then par-cook or par-boil them.
Nutrition Info (Approximate Values)
This Lasaniya Batata recipe from the archives first published in July 2015 has been republished and updated on January 2023.
Thank you so much for sharing this wonderful recipe
It’s really delicious
Welcome Janki
Thank you so much dassana amit for teasty n healthy recipes, this recipe help me a lot. New tastes n cooking ideass, I hv tried most of recipes n I follow this from so long. Need some more Indian veg diet recipe.
thankyou so much rima 🙂 just let us know which kind of veg diet recipes are you looking for??
Delicious recipe
I am trying all the recipe that i have read till now and they are really awesome. Thank you very much.
thanks.