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lasuni-dum-aloo
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Lasuni Dum Aloo

Lasuni Dum Aloo - dish that is a combination of gujju lasaniya bataka and punjabi dum aloo, Creamy garlicky baby potatoes cooked in an immensely delicious curry!
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Servings: 5

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!!
    lasuni-dum-aloo