Making lasaniya batata is super simple. You need a few ingredients and 15 minutes of your time, and it’s done. Sometimes, we have boiled potatoes in our fridge, so simple potato curries are best. Trust me, there are hundreds of Indian potato curry recipes, and all are delicious. After making this, I am sure it will be your favorite, too. This recipe is a simplified version of lasaniya batata. I don’t claim this to be authentic; this is how I prepare it, and my family loves it this way.
Ingredients Needed,
Boiled Potatoes (Baby potatoes or small-size potatoes) Cooking oil of your choice. Coriander Powder Turmeric Powder For chili garlic Paste.—– Fresh garlic cloves Kashmiri Red Chili Powder For Garnish, Fresh Chopped Cilantro.
How to cook?
The best way to cook and save time is to have boiled, peeled potatoes on hand. If not, boil them until they are fork-tender (not very soft). Make chili garlic paste in advance. This curry will take just 15 minutes, so it is perfect for busy weeknights or lunch sides.
What to serve with,
It tastes best when served with Poori or paratha. However, rice will also taste amazing. This curry is so good that you can wrap it or make a burrito out of it . It’s delicious.
You may want to check my popular potato recipes,
Dum Aloo/Dum Alu Kashmiri Dum Aloo Bengali Aloo Dum Pahadi Aloo Ke Gutke Achari Aloo Easy Achari Dahi Aloo
Can we store it in the refrigerator?
You can store this cooked potato curry in the fridge for up to 3 days and in the freezer for 6-7 days. I prefer cooking and eating fresh, but if time and commitment require storage, go ahead and do it. However, I will never store the defrosted curry again.
