Lasuni Dum Aloo
Lasuni Dum Aloo – dish that is a combination of Gujarati lasaniya bataka and Kashmiri dum aloo, Creamy garlicky baby potatoes cooked in an immensely delicious curry!
Lasaniya bataka is one of the very popular dish in kathiyawad, saurashtra region of Gujarat. It is loaded with tons of flavor, heavy on garlic as you can tell by its name. It is spicy, tangy, garlicky goodness that pairs well with phulka roti, specially during colder months!! On the other end, Dum Aloo is a Kashmiri delicacy!! Baby potatoes are first deep fried, then cooked slowly at low flame in a gravy with spices.
Now let’s combine these two deliciousness together to make a perfect garlicky, spicy, creamy, immensely flavorful potato curry!! This lasuni dum aloo are cooked with lots of garlic, amazing spices and just right amount of creaminess!! It is spicy, garlicky, tangy, creamy, I mean EVERYTHING you could ever want in just one curry!!! Pair it with phulka roti, raita and crunchy salad to make a super comforting meal!!
This is one of those dishes that truly never fails to please. If you end up making it and liking it, tag me on Instagram @myvegetarianroots! I would love to see your recreation of this goodie!
Happy and Healthy Eating!!
Lasuni Dum Aloo
Ingredients
Tomato Garlic Paste
- 4 cloves Garlic 4 large cloves
- 1 tbsp Tomato Paste
- 1 tsp Roasted Cumin Seeds
- 2 tsp Whole Dry Coriander
- 1 inch Ginger Root
- 2 Whole Dry Red Chili soaked in hot water for 15 minutes
I used thai dry red chilis which are very spicy, using just 2 gives enough spice level. If yours are not that spicy, you could use more than 2
- 1 Large Tomato
Flavored Potatoes
- 25 Boiled and Peeled Baby Potatoes 6 small regular sized potatoes can be used instead of baby potatoes, boiled peeled and each cut in 4 pieces (that makes 24 total pieces)
- 2 tbsp Peanut Oil any cooking oil would work
- ½ tsp Mango/Aamchur Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chili Powder
- ½ tsp Garam Masala
Gravy
- 2 tbsp Peanut Oil any cooking oil would work
- ¼ cup Sliced Garlic
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 2 Whole Dry Red Chilis
- 1 cup Finely Chopped Yellow Onion
- 1½ tsp Salt
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- 1 tsp Mango/Aamchur Powder
- 1½ tsp Cumin Coriander Powder dhana jiru powder
- 1 tbsp Salted Butter
- ¼ cup Heavy Cream
- ½ cup Water more or less depending on desired gravy consistency
- 1 tsp Kasuri Methi
- 1½ tsp Honey
Garnishing
- ¼ cup Finely Chopped Cilantro
Instructions
- Boil and peel potatoes. If using regular small potatoes, 6 small regular sized potatoes can be used instead of baby potatoes, boiled peeled and each cut in 4 pieces (that makes 24 total pieces). Keep the prepared potatoes aside.
Make the tomato garlic paste
- Blend everything listed under "Tomato Garlic Paste" in a smooth paste. Keep it aside.
Prepare Potatoes
- Heat 2 tbsp oil in a pan. Saute prepared boiled potatoes on medium heat until it gets golden brown and some what crispy from all sides.
- Once potatoes are golden brown, add aamchur/mango powder, red chili powder, garam masala and turmeric powder. Mix well, turn the heat off, take the potatoes out of the pan and keep them aside.
Make the curry/gravy
- Heat 1 tbsp oil in a the same deep wide pan.
- Add cumin seeds, bay leaf, whole dry red chilis and sliced garlic to the pan.
- Saute the garlic on low/medium heat until it gets golden brown. Do now burn them by cooking it on high heat. This step might take 2-4 minutes.
- Add chopped onions and saute until they are very soft and completely translucent but not brown.
- Add prepared tomato garlic paste. Mix well.
- Keep cooking the paste on medium heat until the moisture is almost cooked away and the oil starts to separate. This steps take 10-15 minutes, or longer based on how juicy was your tomato/how runny was your paste.
- Add all the spices listed under "Gravy", mix well.
- Add 1 tbsp of butter and mix well. Cook for couple of minutes.
- Add ¼ cup of heavy cream and ½ cup of water. Mix well and taste it. Add more salt/spices if desire.
- Simmer the gravy for 2-3 minutes. Add more water to get your gravy consistency to your desire. Simmer for couple more minutes.
- Add kasuri methi and honey. Mix well.
- Add prepared potatoes. Mix well. Check the gravy consistency and add 2 tbsp water at a time to get to your desired gravy consistency.
- Cover it and cook for 2-3 minutes.
- Turn the heat off, garnish with freshly chopped cilantro and serve it hot with some phulka rotis, kachumber and raita!!
