Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry |
by Tarla Dalal
Added to 303 cookbooks
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Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images.
Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo.
To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander.
Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to.
The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh.
Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter.
Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri.
Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos.
For the potatoes- Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.
How to proceed- To make lahori aloo, heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
- Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
- Add the prepared paste, mix well and sauté on a medium flame for 1 minute.
- Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the lahori aloo hot garnished with coriander.
Lahori Aloo Video by Tarla Dalal
Lahori Aloo, Aloo Curry recipe with step by step photos
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Nutrient values per serving
Energy | 288 cal |
Protein | 3.8 g |
Carbohydrates | 22.4 g |
Fiber | 2.7 g |
Fat | 19.5 g |
Cholesterol | 0 mg |
Vitamin A | 467.9 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.3 mg |
Vitamin C | 33.8 mg |
Folic Acid | 37.2 mcg |
Calcium | 139.8 mg |
Iron | 1.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 24.8 mg |
Potassium | 331 mg |
Zinc | 0.4 mg |
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