About Lasaniya Batata
To translate it simply, ‘lasaniya’ would mean ‘garlicky or garlic flavored’ and ‘batata’ is what ‘potato’ is called in some regional languages in India. This Lasaniya Batata preparation is a typical one from the Kathiawad/Saurashtra region of Gujarat. The Lasaniya Batata is one of those recipes made with potato, which does not have any frills or thrills about it. Yet, sits on the top when it comes to flavors in it. This dish is also a delight for all those who love bright, fiery food. Traditionally, the dish is also referred to as ‘Lasaniya Bataka’ in the above-mentioned regions of Gujarat. At the very first look, you might find the list of ingredients for this Lasaniya Batata recipe extensive. But you really don’t have to worry about it as all the ingredients are the everyday ingredients in your home kitchens. The 3 steps that go in making this Lasaniya Batata is pan frying the baby potatoes first. This is followed by making the naturally red hued masala paste and then cooking both these together along with some other ingredients into a comforting, tasty curry. Kathiawadi food is usually spicy, when served in its true essence. However, I have kept the spice levels in this Lasaniya Batata medium. You can even make this dish very spicy, depending upon what your palate likes. While the best choice of potatoes for this Lasaniya Batata would be to use baby potatoes, you can even make this recipe with regular potatoes instead. Just make sure to chop them into cubes or dices when doing so. In addition to the potatoes and a generous quantity of garlic in this recipe of Lasaniya Batata, other ingredients that go into this dish are tomato, Kashmiri dried red chilies, ginger, onion, whole spices like tej patta, cumin seeds and herbs like coriander leaves or mint. The ground spices added in this recipe are turmeric powder, asafoetida (hing), Kashmiri red chili powder, coriander powder and cumin powder. You can adjust the quantity of water in this recipe of Lasaniya Batata according to the consistency of the gravy you desire. Personally, I like to keep it a medium thick consistency that would go well with flatbreads. If you are having it with rice, you can thin the gravy a bit. Traditionally, the Lasaniya Batata is served with rice papads or fryums. But the gravy also goes great with flatbreads like chapatis, phulkas, bajra roti or jowar roti. You can also relish these spiced baby potatoes as a snack.
How to make Lasaniya Batata
Preparation
- Soak 4 to 5 dried Kashmiri red chilies in a hot water for 20 to 30 minutes. Opt to remove the crowns, seeds and rinse the chillies, before soaking.
- Rinse 250 grams baby potatoes very well. Steam in a pan/pot or pressure cook them till they are almost cooked. If pressure cooking, then cook for 2 whistles in a 2 litre stovetop pressure cooker adding water just about covering the potatoes. Pressure cook on medium heat. The potatoes should become tender, but not loose shape, fall apart or become crumbly.
- When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.
Make Masala Paste
- Once the red chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
- Next, add ⅓ cup chopped tomatoes, 1 inch chopped ginger and 14 to 16 medium-sized, peeled and chopped garlic cloves.
- Add 1 to 1.5 tablespoons water and grind to a smooth masala paste.
Pan Fry Baby Potatoes
- Heat 3 tablespoons oil in a pan. Add the baby potatoes.
- On medium-low to medium heat, stir and begin to pan fry them and flip over when one side is golden or browned.
- Pan fry till they become crisp and golden.
- Remove and place the pan fried potatoes on a kitchen paper towel. Continue to pan fry the ones which are not still getting crisp and golden. If you want, you can deep fry the potatoes also.
Make Lasaniya Batata
- In the same pan, add the following spices – 1 tej patta and ½ teaspoon cumin seeds. Stir till the cumin seeds splutter on low to medium-low heat.
- Now, add 1 medium chopped onion (about ⅓ cup chopped).
- On low to medium heat, stir and sauté the onions till translucent.
- Keep the heat to its lowest and then add the ground spice powders:
1 pinch asafoetida (hing)¼ teaspoon turmeric powder¼ teaspoon Kashmiri red chili powder½ teaspoon coriander powder½ teaspoon cumin powder
For a more spicy taste, add ½ teaspoon Kashmiri red chili powder. 15. Stir and mix the spices. 16. Add the prepared masala paste. 17. Stir and mix very well. 18. Sauté the masala on low to medium heat till it becomes glossy and you see oil releasing from the sides. About 4 to 5 minutes on low heat. 19. Then, add salt as per taste. 20. Add ½ cup water and stir to combine. 21. Simmer the curry on low to medium heat for a minute. 22. Add the pan fried potatoes. Stir and mix very well. 23. Cover the pan with a tight fitting lid. 24. Simmer Lasaniya Batata on low heat for 6 to 7 minutes. 25. Here’s the final dish ready to be served. 26. Garnish Lasaniya Batata with mint sprigs or chopped coriander leaves and serve hot with chapati, phulka, bajra roti or jowar roti. You can also sprinkle some chaat masala on top before serving.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Matar Recipe | Punjabi Aloo Mutter Potato Curry | Aloo Curry Easy Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji Potato Kurma | Aloo Kurma This Lasaniya Batata recipe from the archives first published in July 2015 has been republished and updated on January 2023.
title: “Lasaniya Batata Recipe " ShowToc: true date: “2024-10-02” author: “Aaron Alonzo”
About Lasaniya Batata
To translate it simply, ‘lasaniya’ would mean ‘garlicky or garlic flavored’ and ‘batata’ is what ‘potato’ is called in some regional languages in India. This Lasaniya Batata preparation is a typical one from the Kathiawad/Saurashtra region of Gujarat. The Lasaniya Batata is one of those recipes made with potato, which does not have any frills or thrills about it. Yet, sits on the top when it comes to flavors in it. This dish is also a delight for all those who love bright, fiery food. Traditionally, the dish is also referred to as ‘Lasaniya Bataka’ in the above-mentioned regions of Gujarat. At the very first look, you might find the list of ingredients for this Lasaniya Batata recipe extensive. But you really don’t have to worry about it as all the ingredients are the everyday ingredients in your home kitchens. The 3 steps that go in making this Lasaniya Batata is pan frying the baby potatoes first. This is followed by making the naturally red hued masala paste and then cooking both these together along with some other ingredients into a comforting, tasty curry. Kathiawadi food is usually spicy, when served in its true essence. However, I have kept the spice levels in this Lasaniya Batata medium. You can even make this dish very spicy, depending upon what your palate likes. While the best choice of potatoes for this Lasaniya Batata would be to use baby potatoes, you can even make this recipe with regular potatoes instead. Just make sure to chop them into cubes or dices when doing so. In addition to the potatoes and a generous quantity of garlic in this recipe of Lasaniya Batata, other ingredients that go into this dish are tomato, Kashmiri dried red chilies, ginger, onion, whole spices like tej patta, cumin seeds and herbs like coriander leaves or mint. The ground spices added in this recipe are turmeric powder, asafoetida (hing), Kashmiri red chili powder, coriander powder and cumin powder. You can adjust the quantity of water in this recipe of Lasaniya Batata according to the consistency of the gravy you desire. Personally, I like to keep it a medium thick consistency that would go well with flatbreads. If you are having it with rice, you can thin the gravy a bit. Traditionally, the Lasaniya Batata is served with rice papads or fryums. But the gravy also goes great with flatbreads like chapatis, phulkas, bajra roti or jowar roti. You can also relish these spiced baby potatoes as a snack.
How to make Lasaniya Batata
Preparation
- Soak 4 to 5 dried Kashmiri red chilies in a hot water for 20 to 30 minutes. Opt to remove the crowns, seeds and rinse the chillies, before soaking.
- Rinse 250 grams baby potatoes very well. Steam in a pan/pot or pressure cook them till they are almost cooked. If pressure cooking, then cook for 2 whistles in a 2 litre stovetop pressure cooker adding water just about covering the potatoes. Pressure cook on medium heat. The potatoes should become tender, but not loose shape, fall apart or become crumbly.
- When they are still warm or slightly hot, peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer. Keep aside.
Make Masala Paste
- Once the red chilies are soaked, roughly chop or halve them. Add to a small grinder jar.
- Next, add ⅓ cup chopped tomatoes, 1 inch chopped ginger and 14 to 16 medium-sized, peeled and chopped garlic cloves.
- Add 1 to 1.5 tablespoons water and grind to a smooth masala paste.
Pan Fry Baby Potatoes
- Heat 3 tablespoons oil in a pan. Add the baby potatoes.
- On medium-low to medium heat, stir and begin to pan fry them and flip over when one side is golden or browned.
- Pan fry till they become crisp and golden.
- Remove and place the pan fried potatoes on a kitchen paper towel. Continue to pan fry the ones which are not still getting crisp and golden. If you want, you can deep fry the potatoes also.
Make Lasaniya Batata
- In the same pan, add the following spices – 1 tej patta and ½ teaspoon cumin seeds. Stir till the cumin seeds splutter on low to medium-low heat.
- Now, add 1 medium chopped onion (about ⅓ cup chopped).
- On low to medium heat, stir and sauté the onions till translucent.
- Keep the heat to its lowest and then add the ground spice powders:
1 pinch asafoetida (hing)¼ teaspoon turmeric powder¼ teaspoon Kashmiri red chili powder½ teaspoon coriander powder½ teaspoon cumin powder
For a more spicy taste, add ½ teaspoon Kashmiri red chili powder. 15. Stir and mix the spices. 16. Add the prepared masala paste. 17. Stir and mix very well. 18. Sauté the masala on low to medium heat till it becomes glossy and you see oil releasing from the sides. About 4 to 5 minutes on low heat. 19. Then, add salt as per taste. 20. Add ½ cup water and stir to combine. 21. Simmer the curry on low to medium heat for a minute. 22. Add the pan fried potatoes. Stir and mix very well. 23. Cover the pan with a tight fitting lid. 24. Simmer Lasaniya Batata on low heat for 6 to 7 minutes. 25. Here’s the final dish ready to be served. 26. Garnish Lasaniya Batata with mint sprigs or chopped coriander leaves and serve hot with chapati, phulka, bajra roti or jowar roti. You can also sprinkle some chaat masala on top before serving.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Matar Recipe | Punjabi Aloo Mutter Potato Curry | Aloo Curry Easy Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji Potato Kurma | Aloo Kurma This Lasaniya Batata recipe from the archives first published in July 2015 has been republished and updated on January 2023.
