RecipesVegetarian and Vegetables

Lasaniya Batata Recipe

“These delicious baby potatoes are simmered in a rich, tomato-garlic sauce.

Dairy Free
Gluten Free
Kosher - KLBD
Vegan
Vegetarian
Lasaniya Batata Recipe
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Ingredients

For the recipe:
  • 3-4 cloves garlic, chopped
  • 1/2 inch ginger, peeled & grated
  • 1 1/2 tsp red Kashmiri chilli powder
  • 1/2 tsp smoked paprika
  • 250g baby potatoes
  • 2 tbsp olive/vegetable oil
  • 1/2 tsp cumin seeds
  • 2-3 dried birds eye chillies
  • 1-2 bay leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • to taste sea salt
  • 200ml water
  • 2 tbsp tomato puree
  • 1 tbsp dried parsley, for garnish

“These delicious baby potatoes are simmered in a rich, tomato-garlic sauce. The perfect side dish! Lasaniya batata is more famous in Kathiyawad (Saurashtra), a region of western India. Sometimes it’s enjoyed as a snack with fried rice papad or fryums or with roti or paratha as a meal. However you enjoy it it’s a must try dish this Winter and veganuary!”

Many thanks to Nikibakes for this tasty recipe. 

Method

01
Boil your baby potatoes until just fork tender, pat them dry and sauté the potatoes in ½ tablespoon of oil till they are browned evenly, pop to one side when this is done.
02
In a separate large pan over a medium heat add the 1 tbsp of oil and once hot add the cumin seeds. Let them sizzle, then add the dried chillies and bay leaves, cook for 30 seconds.
03
Next, take your garlic, ginger, tomato puree, smoked paprika, garlic powder and red chilli powder and add it all in with the remainder of the oil. Add the water and make a smooth paste out of it. Cook until the raw taste and smell of ginger & garlic goes away and oil starts to ooze out from the sides.
04
Add your potatoes and bring it to a boil. Once your gravy comes to a boil, cover the pan and cook for 4-5 minutes. Do stir in between and if needed add more water. Lastly, add dried parsley and serve!