Lahori Aloo | Spicy Baby Potato Curry

A spicy baby potato curry with a freshly ground masala. Serve hot with roti, naan or rice.

Baby potato – 15 to 20

3 tbsp oil

2 small bay leaf

1 tsp ginger garlic paste

1 small onion, grated

2 medium tomato pureed or 1/2 cup tomato puree

1/3 cup milk

salt to taste

4 Kashmiri red chillies

1 tbsp coriander seeds

1/2 tbsp cumin seeds / jeera

2 cloves

1/2 tbsp poppy seeds / khus khus

1/2 tbsp fennel seeds/saunf

1 small piece mace

1/2 inch cinnamon stick

4 peppercorns

1 tbsp coconut

1. Grind all ingredients for the masala to a smooth paste.

2. Pressure cook the baby potatoes for 3 whistles. Peel the skin and cut into half.

3. Heat 1 tbsp oil in a pan and add the potatoes, required amount of salt and saute in medium flame for 3-4 minutes till slightly browned.Set aside.

4. In the same pan, add remaining oil and add onions, bay leaves and fry till onions turn translucent.

5. Add ginger-garlic paste and saute till raw smell goes.

6. Add the ground masala and saute for 3-4 minutes. Then add tomato puree, salt and cook for another 2-3 minutes.

7. Add the potato, milk and cook for 2-3 minutes. Garnish with coriander leaves.