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Aloo Posto

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Paneer Pasanda

Paneer Pasanda

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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.