Lahori Aloo Recipe – A Spicy, Tangy Delight
Lahori Aloo is a classic Pakistani dish that brings together a delightful combination of tangy tomatoes, aromatic spices, and rich coconut milk, creating a mouth-watering gravy. The baby potatoes in this recipe absorb the bold flavors of the spices and the creamy milk, making each bite a satisfying experience. This hearty vegetable dish is perfect for lunch and can easily be enjoyed with your favorite bread or rice. The ingredients, though simple, create a complex, layered taste that is truly irresistible. Whether you’re planning a family meal or preparing a special dish for your next gathering, Lahori Aloo is sure to impress.
Ingredients for Lahori Aloo Recipe
| Ingredient | Quantity |
|---|---|
| Baby potatoes | 500 grams |
| Oil | 2 tbsp |
| Ginger garlic paste | 2 tsp |
| Salt | To taste |
| Milk | 3/4 cup |
| Coriander leaves | For garnish |
| Onion | 1, grated |
| Bay leaves | 3 |
| Tomatoes (pureed) | 4 |
| Oil (for cooking) | 1 tbsp |
| Dried red chillies | 4 |
| Coriander seeds | 2 tbsp |
| Cumin seeds | 1 tbsp |
| Cloves | 4 |
| Khus khus (Poppy seeds) | 1 tbsp |
| Fennel seeds | 1 tbsp |
| Cinnamon stick | 1 inch |
| Dry coconut (grated) | 2 tbsp |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
1 hour 5 minutes
Serves:
4
Instructions for Lahori Aloo:
-
Making the Spice Paste:
Start by preparing the aromatic spice paste. In a grinder or blender, combine dried red chillies, coriander seeds, cumin seeds, cloves, khus khus (poppy seeds), fennel seeds, cinnamon, and dry coconut. Blend these ingredients into a smooth paste by adding a little water if needed. Set the paste aside for later use. -
Cooking the Potatoes:
Wash the baby potatoes thoroughly. In a pressure cooker, add the potatoes along with enough water to cover them. Cook them for about 2 whistles, ensuring they are tender but not mushy. Once done, remove the potatoes from the cooker and let them cool completely. Once cool, peel the potatoes and set them aside. -
Frying the Potatoes:
Heat 2 tablespoons of oil in a pan over medium heat. Add the peeled potatoes to the pan, along with salt. Fry the potatoes for 3 to 4 minutes, turning them occasionally until they turn golden brown and crispy on all sides. Once done, remove the potatoes from the pan and set them aside. -
Cooking the Onion and Spices:
In the same pan, add 1 tablespoon of oil. Once the oil heats up, add the grated onion and bay leaves. Sauté the onion until it turns soft and translucent. Then, add the ginger garlic paste and cook for 1 more minute, letting the flavors infuse. -
Adding the Spice Paste and Tomato Puree:
Now, add the prepared spice paste to the pan and mix well. Let it cook for another 1 minute to allow the spices to release their oils. After that, add the salt and tomato puree. Stir everything together and let it cook for 2 to 3 minutes, allowing the tomatoes to soften and blend into the spices. -
Final Cooking with Potatoes and Milk:
Add the fried potatoes back into the pan, followed by the milk. Stir to combine, ensuring the potatoes are coated with the flavorful gravy. Let it simmer for another 5 minutes, allowing the potatoes to absorb the gravy and the flavors to meld together. -
Garnishing and Serving:
Once done, turn off the heat and garnish the dish with fresh coriander leaves. Serve the hot and spicy Lahori Aloo with Boondi Raita and puris for a traditional Pakistani lunch. This dish also pairs beautifully with steamed rice.
Tips for the Perfect Lahori Aloo:
- Adjust Spice Level: If you prefer a milder dish, you can reduce the number of dried red chillies in the paste. On the other hand, for an extra kick, feel free to increase the amount of chillies.
- Use Fresh Potatoes: Fresh, small-sized baby potatoes work best for this recipe as they hold their shape and absorb the spices wonderfully.
- Coconut Milk Substitute: If you don’t have dry coconut at hand, you can use fresh coconut or even canned coconut milk for a richer gravy.
- Serve it with Paratha: Lahori Aloo also tastes amazing when paired with soft parathas for a more indulgent meal.
Lahori Aloo is an excellent dish to enjoy during lunch or dinner. The spicy, tangy, and aromatic flavors make it a crowd-pleaser, and the creamy, savory gravy elevates it to the next level. Make sure to add this recipe to your list for your next gathering or family meal—it’s sure to leave everyone asking for more!
