Lahori Aloo Recipe
Introduction
Lahori Aloo is a delightful Pakistani dish that captures the essence of traditional flavors and is perfect for lunch. This recipe combines small potatoes with a rich blend of spices, creating a mouthwatering experience that pairs beautifully with boondi raita and puris. The preparation of this dish involves making a flavorful spice paste, cooking the potatoes to perfection, and allowing all the ingredients to meld together for a comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small potatoes | 500 grams |
| Oil | 2 tablespoons |
| Ginger-garlic paste | 2 teaspoons |
| Salt | To taste |
| Milk | 3/4 cup |
| Fresh coriander leaves | For garnish |
| Onion | 1, grated |
| Bay leaves | 3 |
| Tomatoes | 4, pureed |
| Dry red chillies | 4 |
| Coriander seeds | 2 tablespoons |
| Cumin seeds | 1 tablespoon |
| Whole cloves | 4 |
| Poppy seeds | 1 tablespoon |
| Fennel | 1 tablespoon |
| Cinnamon stick | 1 inch |
| Additional dry red chillies | 5 |
| Grated dry coconut | 2 tablespoons |
Nutritional Information
| Nutritional Information | Per Serving (approx.) |
|---|---|
| Calories | 250 |
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 7g |
| Fiber | 4g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 4 |
Instructions
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Make the Spice Paste: Begin by preparing the spice paste. In a mixer, combine the coriander seeds, cumin seeds, cloves, poppy seeds, fennel, and cinnamon. Grind these ingredients into a fine powder and set aside.
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Prepare the Potatoes: Wash the small potatoes thoroughly. Place them in a pressure cooker with water and cook for about 2 whistles. Once cooked, release the steam and allow the potatoes to cool. After cooling, peel the potatoes and set them aside.
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Fry the Potatoes: Heat 2 tablespoons of oil in a skillet over medium heat. Add the peeled potatoes and sprinkle salt over them. Cook for 3 to 4 minutes, allowing them to brown slightly on all sides. Once browned, remove the potatoes from the skillet and set aside.
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Sauté the Onion: In the same skillet, add a bit more oil if needed. Add the grated onion and bay leaves, sautéing until the onion becomes soft and translucent.
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Add Ginger-Garlic Paste: Once the onion is softened, stir in the ginger-garlic paste. Mix well and let it cook for about 1 minute, allowing the flavors to develop.
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Incorporate the Spice Paste: After 1 minute, add the ground spice mixture into the skillet. Stir well and cook for an additional minute to enhance the flavor.
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Add Tomatoes and Season: Now, pour in the tomato puree along with salt to taste. Cook this mixture for 2 to 3 minutes, allowing the flavors to meld together.
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Combine Ingredients: Finally, add the browned potatoes and pour in the milk. Gently mix everything together and let it cook for another 5 minutes, allowing the potatoes to absorb the flavors.
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Serve Hot: Once cooked, turn off the heat. Garnish with fresh coriander leaves before serving. Serve the Lahori Aloo hot alongside boondi raita and puris for a fulfilling meal, perfect for a Sunday lunch.
Conclusion
Lahori Aloo is not just a dish; it’s an experience that brings warmth and comfort to the dining table. With its rich flavors and inviting aroma, it’s sure to be a hit at any gathering. Enjoy the delightful journey of making and savoring this Pakistani classic!
