Lahori Aloo Recipe (Lahori Style Potato Curry Recipe)

For Frying Baby Potatoes

• 3 tbsp Sunflower Oil
• 20 no Baby Potatoes

For Lahori Curry Base

• 2 tbsp Sunflower Oil
• 1 no Bay Leaf
• 1 large Onions (peeled and chopped finely)
• 1 slit Green Chilli (slit)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Turmeric Powder
• 2 large Tomatoes (pureed)
• 1½ cup Water (or as needed)
• Salt (to taste)

For Lahori Curry Paste (To grind)

• 3 tbsp Fresh Coconut (grated)
• 5 no Kashmiri Dry Chillies
• 1 tbsp Coriander Seeds
• 1 tsp Black pepper
• 1 piece Cinnamon
• 1 tbsp Poppy Seeds (Khus Khus)
• 1 tbsp Fennel Seeds
• 1 no Mace
• 2 no Cloves
• 1 tsp Cumin Seeds

For Garnishing

• 4 tbsp Coriander Leaves (chopped finely)

1. 1

   Wash, scrub baby potatoes. Take baby potatoes in a pressure cooker, add salt and cover with water. Pressure cook for 3 whistle. Take it off the heat.

2. 2

   Turn off the heat and let the pressure go all by itself. Open the cooker, strain it through a colander and cool this down. Now peel off the skin and set aside.

3. 3

   Heat 3 tbsp oil in a nonstick kadai, add the peeled potatoes and fry till golden. Strain using a slotted spoon and set aside.

4. 4

   Now to make lahori curry paste. Grind all the ingredients given for grinding to a fine paste. Set aside.

5. 5

   Now in the same kadai in which you fried potatoes. Add in 2 tbsp of oil and let that heat. Add in bay leaf, onions, green chillies, salt and turmeric and cook till golden brown.

6. 6

   Add in ginger garlic paste and saute for a minute. Now add in the ground lahori curry paste and cook for 5 to 7 mins.

7. 7

   Now add in tomato puree and cook for 4 to 5 minutes till a thick masala is formed. You will see oil separating from the curry paste.

8. 8

   Add in water and bring to a boil. Once it starts boiling, Add in the fried potatoes and mix. Cook covered on low heat for 5 to 6 minutes. You will see a layer of oil floating on top which means the curry is cooked.

9. 9

   Now sprinkle with fresh coriander leaves and serve.