Lahori Aloo, famous Punjabi recipe!


Lahori Aloo

A potato dish with rich gravy. Serve hot with parathas or puris.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

For The Potatoes
1 1/2 cups boiled and peeled baby potatoes , cut into halves
2 tbsp oil

To Be Ground Into A Paste
8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
4 cloves (laung / lavang)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 mace (javantri)
2 cinnamon (dalchini) sticks
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)

Other Ingredients
1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
3 bayleaves
2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
3/4 cup milk

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
For the potatoes

1. Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.

How to proceed

1. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
2. Add the ginger-ga.