Lahori Aloo Recipe

by Posted on

  • 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.

    • Published by Staff Reporter