Other Recipes

Potato 65

Potato 65

Potato 65 is a popular Indian starter made by deep-frying potato cubes and tossing them in a lightly spiced, tangy coating. It is crisp on

Chakli

Chakli

Chakli is a traditional Indian snack made from spiced flour dough, shaped into spirals and deep-fried until crisp. It has a crunchy texture with mild

Paneer Pasanda

Paneer Pasanda

Paneer Pasanda is a rich North Indian curry prepared by stuffing paneer slices and cooking them in a smooth, creamy gravy. It is mildly spiced

Veg Kadai

Veg Kadai

Vegetable Kadai Gravy is a robust, aromatic dish made with mixed vegetables cooked in a spiced, tomato-based gravy. It is known for its bold flavors

Shahi Paneer

Shahi Paneer

Shahi Paneer is an all-time loved curry made with soft paneer cubes simmered in a rich blend of cashews, cream, and spices. Its irresistible flavor

Fried Okra

Fried Okra

Fried Okra is a crisp and flavorful side dish made by coating fresh okra in a light-spiced batter and frying it to golden perfection. Its

Lasaniya Aloo

A traditional Gujarati dish, Lasaniya Aloo or Garlic Potato, has a flavorful kick of spices and garlic. Check out this easy recipe and prepare this mouthwatering dish yourself.

Ingredients

1 ½ Tbsp. Dwaraka Organic Sesame Seeds White
1 Tbsp. Dwaraka Organic Ginger Paste
½ Tsp. Dwaraka Organic Coriander Powder
½ Tsp. Dwaraka Organic Cumin Powder
½ Tsp. Dwaraka Organic Turmeric Powder
2 Tsp. Dwaraka Organic Chilli Powder
2 Tbsp. Dwaraka Organic Mustard Oil
500 Gms. Baby Potatoes
7 to 8 Garlic cloves
1 Tbsp. Peanuts
¼ Tsp. Hing Powder
2 Tsp. tahini
2 to 3 Red Chillies, dried
1 ½ Tsp. Garlic Powder
1 Tsp. Onion Powder
⅓ Cup Yogurt
½ to ¾ Cup Water
2 Tbsp. Honey
1 Tbsp. Coriander Leaves, chopped

Method

First, take a pan and add some water.
Add the Baby Potatoes and bring them to half boil.
Once done, sprinkle a little Salt, Chili Powder, Garlic Powder, and Mustard Oil over them.
Toss well, deep fry the Potatoes, and keep aside once done.
Now, in a mixer grinder, put the Garlic Cloves, dried Red Chilli, Tahini, Sesame Seeds, Peanuts, and Ginger Paste.
Turn the whole of it into a smooth paste, and make sure to add water if required.
Next, in a pan, add 1 Tbsp. Mustard Oil and add the ground paste.
Cook it on medium flame till you get the fragrance and the texture is thickened.
It can get done within 4 to 6 minutes, so keep stirring enough to avoid getting it stuck to the pan.
Now, add the remaining Mustard Oil to the pan and add the Hing Powder, Turmeric Powder, Chili Powder, Garlic, Cumin Powder, Coriander Powder, Onion, and salt.
Once added, you have to cook it all well for about 2 to 3 minutes.
After that, add the Yogurt and water, and let it cook for 2-3 minutes until it comes together as a creamy paste.
Add the deep-fried potatoes and cook for about 3 to 4 minutes until they are coated well with the paste.
If required, you can add a little bit of water, too.
Once done, switch off the flame to add honey and chopped coriander leaves.
Mix it well, and it will be ready.
Serve it piping hot with Naans, Parathas, or Chapatis.