How to make Lahori Style Aloo - Potatoes cooked in yogurt and spices – Lahore style!

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Baby potatoes (बेबी आलू), Mustard oil (सरसों का तेल)

Cuisine : Punjabi

Course : Main Course Vegetarian

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Lahori Style Aloo Recipe Card

Lahori Style Aloo
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Lahori Style Aloo checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Drunken Potatoes, Pyaz Ki Tarkari, Karara Dum Aloo, Bhen Ki Sabzi.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lahori Style Aloo Recipe

  • Baby potatoes boiled and peeled 500 grams

  • Mustard oil 4 tablespoons

  • Onions 2 medium

  • Cumin seeds 1 teaspoon

  • Ginger,grated 1 tablespoon

  • Garlic,grated 1 tablespoon

  • Green chillies 2

  • Red chilli powder 1 1/2 teaspoon

  • Fresh coriander leaves 1 tablespoon

  • Fresh mint leaves 1 tablespoon

  • Thick yogurt 1 tablespoon

  • Salt to taste

  • Black salt (kala namak) to taste

Method

Step 1

Heat mustard oil till it begins to smoke. Slice onions. When the oil begins to smoke, reduce heat and let the oil cool slightly. Add cumin seeds and onions and sauté for 2 minutes.

Step 2

Add ginger, garlic, green chillies and red chilli powder and sauté. Chop coriander leaves and mint leaves.

Step 3

Add yogurt to the pan and mix. Add potatoes, ¼ cup water, salt and black salt and mix. Add coriander and mint leaves, mix, cover and cook till dry. Serve hot.