Gujarati Lasaniya Batata Recipe
A traditional dish from the heart of Gujarat, Gujarati Lasaniya Batata is a vibrant and flavorful curry that highlights the aromatic power of garlic, perfectly complementing the soft, golden potatoes. This beloved dish can be made either as a dry preparation or with a bit of gravy, making it versatile for any occasion. Whether it’s a weeknight dinner or a packed lunch, this dish is sure to become a family favorite. The garlic and spices create a wonderfully fragrant sauce that binds everything together, making each bite a delightful experience. The addition of curd lends a smooth texture to the curry, balancing the heat of the spices. This vegetarian delight is best served with Palak Daal, Lauki Raita, and Phulkas for a wholesome, satisfying meal.
Ingredients for Gujarati Lasaniya Batata
| Ingredient | Quantity |
|---|---|
| Small Baby Potatoes | 250 grams |
| Garlic (Chopped) | 12 cloves |
| Oil | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Gram Flour (Besan) | 3/4 cup |
| Coriander Powder | 1 tbsp |
| Garam Masala Powder | 1 tsp |
| Red Chili Powder | 1 tbsp |
| Turmeric Powder | 1/2 tsp |
| Curd (Yogurt) | 1/2 cup |
| Salt | To taste |
| Fresh Coriander Leaves | 1 tbsp (for garnish) |
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Instructions for Making Gujarati Lasaniya Batata
-
Prep the Potatoes:
Begin by washing and boiling the small baby potatoes. Once they are soft and cooked through, peel them and set them aside. -
-
Fry the Potatoes:
Heat 1 tbsp of oil in a pan over medium heat. Add the boiled potatoes and cook them, stirring occasionally, until they turn golden brown and crispy on the outside. Once done, remove them from the pan and set aside. -
Prepare the Masala Base:
In the same pan, add a little more oil if necessary. Heat it and add the cumin seeds, letting them crackle and release their aromatic essence. -
Cook the Garlic:
Once the cumin seeds crackle, add the chopped garlic and sautรฉ it for 30 to 40 seconds until it turns golden and fragrant. The garlic is a key player in bringing out the signature flavor of this dish, so don’t rush this step. -
Add the Gram Flour (Besan):
Sprinkle the gram flour into the pan, stirring constantly to avoid lumps. Reduce the heat to low and fry the gram flour for 5 minutes, allowing it to cook and take on a nutty aroma. This step adds a lovely texture to the curry base. -
Add Spices:
Once the gram flour is well-cooked, it’s time to add the spices. Add the coriander powder, garam masala, red chili powder, and turmeric powder. Stir the mixture well and cook for another minute, allowing the spices to bloom and infuse the oil. -
Create the Gravy:
Turn off the heat momentarily and add the curd (yogurt) along with a little water to create the curry’s consistency. Stir well to combine all the ingredients. Turn the heat back on to medium and allow the gravy to thicken for a few minutes. -
Add the Fried Potatoes:
Once the gravy has thickened to your liking, add the fried potatoes back into the pan. Mix everything gently so the potatoes are coated with the flavorful masala. Add salt to taste and cook for an additional 2-3 minutes for the flavors to meld. -
Garnish and Serve:
Finally, garnish with freshly chopped coriander leaves. Serve the Gujarati Lasaniya Batata hot, paired with Phulkas, Palak Daal, and Lauki Raita for a complete and balanced meal.
Serving Suggestions
For a complete Gujarati meal, Gujarati Lasaniya Batata pairs wonderfully with Palak Daal (spinach lentil curry), Lauki Raita (bottle gourd yogurt dip), and Phulkas (soft Indian flatbreads). The combination of flavors is comforting and nourishing, making it ideal for a fulfilling lunch or dinner. The dry version of this dish works perfectly as a side to complement other curries and rice dishes, while the gravy version can be enjoyed with rice or roti.
Variations:
- Dry Version: For a more dry preparation, reduce the amount of water and curd. This will leave you with a more concentrated, spiced potato dish that can be served alongside other dry sabzis or dals.
- Gravy Version: For those who love a bit of gravy, simply increase the water and curd content to create a rich, saucy curry that can be served with steamed rice or flatbreads.
This Gujarati Lasaniya Batata is a wonderful addition to your recipe repertoire, capturing the essence of Gujarati flavors with minimal effort. The garlic and spices blend harmoniously, making it a dish thatโs both aromatic and satisfying.
Tips for Best Results:
- If you’re looking for an extra punch of flavor, add a squeeze of fresh lemon juice just before serving.
- You can also add a pinch of sugar to balance out the spices and enhance the sweetness of the potatoes.
- Make sure to fry the gram flour well, as it adds a lot of flavor to the dish.
