lasaniya batata recipe, spicy gujarati lasaniya batata (potato garlic curry)

Lasaniya batata recipe with step by step photos – spicy garlicky baby potatoes recipe from the Gujarati cuisine.

Sharing one more potato recipe. This dish is a delight for those who love spicy vibrant food. Lasaniya batata or Lasaniya bataka as its called is from the kathiyawad, saurashtra region of Gujarat. Usually served with rice papads or fryums.

Lasaniya means garlicky or garlic flavored and batata/bataka means potatoes. Hence the name lasaniya batata. The recipe here is not very spicy but medium spicy.

You can make this recipe with regular potatoes too. The lasaniya batata gravy goes very well with chapatis. You can also serve these spiced baby potatoes as a snack.

If you are looking for more Potato recipes then do check:

• Kashmiri dum aloo
• Aloo matar
• Dum aloo
• Potato curry
• Potato kurma

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

lasaniya batata

By Dassana Amit

Spicy garlicky baby potatoes recipe from the Gujarati cuisine.

4.92 from 12 votes

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Cuisine Gujarati

Course Side Dish, Snacks

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Servings 2

Units

Ingredients

for pan frying potatoes

• ▢ 250 grams baby potatoes or 20 to 22 baby potatoes, steamed or boiled
• ▢ 3 tablespoon oil

for ground masala paste

• ▢ 14 to 16 medium garlic cloves or 1.5 tablespoon chopped garlic or 20 grams garlic
• ▢ 1 medium tomato or ⅓ cup chopped tomato or 50 grams tomato
• ▢ 4 to 5 dry red kashmiri chilies
• ▢ ½ inch ginger

other ingredients

• ▢ 1 tej patta (indian bay leaf)
• ▢ ½ teaspoon cumin seeds
• ▢ 1 medium onion or ⅓ cup chopped onion
• ▢ 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
• ▢ ¼ to ½ teaspoon chaat masala for sprinkling
• ▢ 2 tablespoon chopped coriander leaves for garnish (optional)
• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

preparation for lasaniya batata

• 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 1/3 cup chopped tomato, 1/2 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.

making lasaniya batata

• In the same pan, add the following spices - 1 tej patta and 1/2 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, 1/4 tsp turmeric powder, 1/4 tsp kashmiri red chili powder, 1/2 tsp coriander powder and 1/2 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.
• Add water. Simmer the curry on a low to medium flame for a minute.
• Add the pan fried potatoes. Stir very well.
• Cover the pan. Simmer 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.

Nutrition Info (Approximate values)

Nutrition Facts

lasaniya batata

Amount Per Serving

Calories 361 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 18g

Sodium 611mg27%

Potassium 1015mg29%

Carbohydrates 39g13%

Fiber 6g25%

Sugar 9g10%

Protein 6g12%

Vitamin A 1188IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 164mg199%

Vitamin E 10mg67%

Vitamin K 20µg19%

Calcium 68mg7%

Vitamin B9 (Folate) 56µg14%

Iron 3mg17%

Magnesium 65mg16%

Phosphorus 148mg15%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make lasaniya batata recipe

1. Soak 4 to 5 dry Kashmiri red chilies in a hot water for 20 to 30 minutes.

2. 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 become tender, but not loose shape or 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.

4. Once the chilies are soaked, remove their crowns, deseed and roughly chop or halve them. Add to a small grinder jar.

5. Next add ⅓ cup chopped tomato, ½ inch ginger (chopped) and 14 to 16 medium garlic cloves (chopped).

6. Add 1 to 1.5 tbsp water and grind to a smooth masala paste.

Making lasaniya batata

7. Heat 3 tbsp oil in a pan. add the potatoes.

8. 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 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. If you want, you can deep fry the potatoes also.

11. In the same pan, add the following spices – 1 tej patta and ½ tsp cumin seeds. Stir till the cumin seeds splutter.

12. Now add 1 medium onion (chopped).

13. On a low to medium flame, stir and saute the onions till they turn translucent.

14. 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. For a more spicy taste, add ½ tsp Kashmiri red chili powder.

15. Stir and mix the spices.

16. Add the ground masala paste.

17. Stir very well.

18. Saute the masala on a low to medium flame till it becomes glossy and you see oil releasing from the sides. About 4 to 5 minutes on a low flame.

19. Then add salt as per taste.

20. Add ½ cup water and stir well.

21. Simmer the curry on a low to medium flame for a minute.

22. Add the pan fried potatoes. Stir very well.

23. Cover the pan with a tight fitting lid.

24. Simmer lasaniya batata for 6 to 7 minutes on a low flame.

25. Here’s the final dish ready to be served.

26. While serving, you can garnish lasaniya batata with some chopped coriander leaves. I used mint leaves as a garnish for photographic purpose, as I did not have 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.