Lahori Aloo Recipe

Cuisine: Pakistani
Course: Lunch
Diet: Vegetarian
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 4

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Potatoes
   Begin by thoroughly washing the baby potatoes, then boil them until they are tender. Once boiled, allow them to cool, peel off the skin, and set them aside.

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2. Sauté the Potatoes
   Heat 2 tablespoons of sunflower oil in a non-stick pan over medium heat. Add the boiled potatoes and sprinkle a pinch of salt. Sauté them for about 3 to 4 minutes, stirring occasionally until the potatoes are lightly browned. Once done, remove the potatoes from the pan and set them aside.

3. Prepare the Spice Paste
   In a small skillet, dry roast the following spices over low heat for about 2 to 3 minutes until fragrant: dry red chilies, coriander seeds, cumin seeds, cloves, poppy seeds, fennel seeds, cinnamon stick, and black peppercorns. Transfer the toasted spices to a spice grinder or mortar and pestle, and grind them into a coarse powder. Set the spice mixture aside.

4. Start the Curry Base
   In a kadhai or heavy-bottomed pan, heat the remaining 1 tablespoon of sunflower oil over medium flame. Add the grated onion and bay leaves, then sauté for 2 to 3 minutes until the onions become translucent and aromatic.

5. Add Aromatics
   Stir in the ginger-garlic paste, mixing well with the sautéed onions. Cook for about 1 minute until the raw aroma of the ginger and garlic fades.

6. Incorporate the Spice Paste
   Add the prepared spice paste to the pan, combining well with the onion mixture. Sauté the spices for an additional 1 minute to release their flavors.

7. Add Tomato Puree and Salt
   Pour in the tomato puree and a pinch of salt, then stir well to integrate all ingredients. Continue to cook the mixture for 2 to 3 minutes on medium heat, stirring continuously to prevent sticking.

8. Combine Potatoes and Milk
   Add the sautéed potatoes to the curry base, then pour in the milk. Allow the curry to simmer for 5 to 6 minutes, stirring occasionally to prevent curdling. This will allow the flavors to meld beautifully and the potatoes to soak up the spices.

9. Final Touch and Garnish
   Once the curry has thickened slightly and reached the desired consistency, remove from heat. Garnish the Lahori Aloo with freshly chopped coriander leaves.

10. Serve
    This flavorful Lahori Aloo pairs beautifully with warm Whole Wheat Lachha Paratha and a cooling Lauki Raita, making it a perfect choice for a hearty weekday meal.

Enjoy the authentic taste of Lahori Aloo, a beloved Pakistani dish that’s both comforting and richly spiced!