Lasaniya Batata

Lasaniya Batata is a bold and flavorful Kathiyawadi specialty from Gujarat, celebrated for its fiery heat and intense garlic aroma. The dish features tender baby potatoes simmered in a rich, vibrant sauce made with generous amounts of garlic, red chilies, and traditional Gujarati spices. Known for its robust, rustic character, Lasaniya Batata delivers a perfect balance of heat, tanginess, and deep savory flavors that make it a favorite across western India. Traditionally enjoyed with rotis, bajra rotla, parathas, or crispy fried accompaniments, this hearty dish is a true showcase of the vibrant and spice-loving cuisine of the Kathiyawad region.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Cooking Method: Sauteing, Simmering

Cuisine: Gujrat, Indian

Courses: Breakfast, Dinner, Lunch

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

Lasaniya Batata is a bold and flavorful Kathiyawadi specialty from Gujarat, celebrated for its fiery heat and intense garlic aroma. The dish features tender baby potatoes simmered in a rich, vibrant sauce made with generous amounts of garlic, red chilies, and traditional Gujarati spices. Known for its robust, rustic character, Lasaniya Batata delivers a perfect balance of heat, tanginess, and deep savory flavors that make it a favorite across western India. Traditionally enjoyed with rotis, bajra rotla, parathas, or crispy fried accompaniments, this hearty dish is a true showcase of the vibrant and spice-loving cuisine of the Kathiyawad region.

Ingredients

For the Patatoes

400 gm Baby Potatoes (boiled and peeled)
3 tbsp Cooking oil
1 tsp Red Chili Powder
1 tsp Chaat Masala
Salt to Taste

For the Garlic-Chili Paste

12 cloves Garlic
5 Dry Kashmiri Red chilies ((soaked in warm water for 10 minutes))
1 inch Ginger
2 Medium Tomatoes (pureed)

For the Tempering & Gravy

2 tbsp Oil
1 tsp Cumin Seeds (jeera)
1 pinch Asafoetida (hing)
1 Medium Onion (finely chopped)
1 tsp Coriander Powder
1 tsp Garam Masala
1 spring Fresh coriander leaves
1/2 cup Water

Instructions

1
Prepare the Potatoes
1. Prick the boiled and peeled baby potatoes with a fork to allow the spices to soak in.
2. Heat 3 tablespoons of oil in a pan over medium heat. Add the potatoes, a pinch of salt, red chili powder, and chaat masala.
3. Sauté until the potatoes turn golden brown and crispy. Remove from the pan and set aside.
2
Make the Masala Paste
1. In a blender, combine the soaked dry red chilies, garlic cloves, and ginger with a splash of water and blend into a smooth paste.
2. In a separate bowl, puree the tomatoes and set them aside.
3
Cook the Gravy
1. In the same pan, heat 2 tablespoons of oil. Add cumin seeds and a pinch of asafoetida.
2. Add the chopped onions and sauté until they turn translucent and slightly golden.
3. Add the ground garlic and chili paste, cooking for 1-2 minutes until the raw smell disappears.
4. Pour in the tomato puree, coriander powder, and garam masala. Let the mixture cook until the oil begins to separate from the edges.
4
Combine and Serve
1. Add 1/2 cup of water to adjust the thickness of your gravy. Let it come to a gentle simmer.
2. Drop in the pan-fried baby potatoes. Mix well so the rich, red gravy completely coats the potatoes.
3. Cover and cook on low heat for 3-4 minutes so the flavors meld together.
4. Garnish generously with freshly chopped coriander leaves. Serve hot.

Read it online: https://indiafoodz.com/recipe/lasaniya-batata/