Lahori Aloo Recipe

Lahori Aloo is a rich yet spicy curry which gets tanginess from tomatoes and creaminess from the dry coconut, poppy seeds and milk. This curry made with baby potatoes is perfect with poori, parathas or even rice. This luscious gravy can be a perfect part of your detailed brunch or an indulgent breakfast. Course : Lunch Ingridients : 500 grams Baby Potatoes 2 tablespoons Oil 2 teaspoon Ginger Garlic Paste Salt , to taste 3/4 cup Milk Coriander (Dhania) Leaves , for garnish 1 Onion , grated 3 Bay leaves (tej patta) 4 Tomatoes , pureed 1 tablespoon Oil To be ground into a paste 4 Dry Red Chillies 2 tablespoons Coriander (Dhania) Seeds 1 tablespoons Cumin seeds (Jeera) 4 Cloves (Laung) 1 tablespoon Poppy seeds 1 tablespoon Fennel seeds (Saunf) 1 inch Cinnamon Stick (Dalchini) 6 Whole Black Peppercorns 2 tablespoons Dry coconut (kopra) , grated Instructions To begin making the Lahori Aloo recipe, firstly wash, boil and peel the baby potatoes. Keep aside for cooling.Once cool, heat the oil in a non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes till slightly browned. Keep them aside.Heat the oil in a kadhai or heavy bottom pan, add the onions, bayleaves and sauté on a medium flame for 2-3 minutes till onions turn translucent.Add the ginger-garlic paste, mix well and cook on a medium flame for a minute.Add the spice paste and mix well. Sauté further on a medium flame for 1 minute.Add salt, tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously so that it doesn’t stick to bottom.Add the browned potatoes and milk, and let the curry simmer for 5 to 6 minutes, stirring occasionally. Garnish the Lahori Aloo dish with coriander.Serve Lahori Aloo with Whole Wheat Lachha Paratha and Lauki Raita for a perfect weekday meal.