Lahori Aloo

Lahori Aloo



Ingredients

For The Potatoes
1 1/2 cups boiled and peeled baby potatoes , cut into halves
2 tbsp oil


To Be Ground Into A Paste

8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
4 cloves (laung / lavang)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 mace (javantri)
1 inch stick cinnamon (dalchini)
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)

Other Ingredients

1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
3 bayleaves (tejpatta)
2 tsp ginger-garlic (adrak-lehsun) paste
 salt to taste
3/4 cup milk

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

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.


1.Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
2.Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
3.Add the prepared paste, mix well and sauté on a medium flame for 1 minute.
4.Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes,
   while stirring occasionally.
5.Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes,
  while stirring occasionally.
6.Serve hot garnished with coriander.