Gujarati Lasaniya Batata Recipe – Garlic Potato Curry

Lasaniya Batata Recipe (Garlic Potato Curry) is a flavorful Gujarati potato curry with prominent garlic flavors. Gujarati lehsunia batata is a dry curry made with boiled baby potatoes and flavoured with garlic, but the consistency can be moderated as per one’s choice.  Baby Potatoes, Garlic, Oil, Cumin seeds (Jeera), Gram flour (besan), Coriander Powder (Dhania), Garam masala powder, Red Chilli powder, Turmeric powder (Haldi), Curd (Dahi / Yogurt), Salt, Coriander (Dhania) Leaves   250 grams Baby Potatoes 12 cloves Garlic , chopped 1 tablespoon Oil 1 teaspoon Cumin seeds (Jeera) 3/4 cup Gram flour (besan) 1 tablespoon Coriander Powder (Dhania) 1 teaspoon Garam masala powder 1 tablespoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) 1/2 cup Curd (Dahi / Yogurt) Salt , to taste 1 tablespoon Coriander (Dhania) Leaves , chopped, to garnish     20   25     To begin making the Gujarati Lasaniya Batata Recipe (Garlic Potato Curry), boil and peel the baby potatoes and keep aside.Heat oil in a heavy bottomed pan and fry till golden on medium heat.In the same wok heat 2 tablespoons of oil, add cumin seeds and wait till they crackle. Add chopped garlic and sauté for a while.Now add gram flour and cook for another five minutes on a slow heat.Add coriander powder, garam masala powder, red chilli powder, turmeric powder and cook for another minute.Remove the wok from heat and then add whisked yogurt, a little water and place the wok on fire again and cook. When the curry starts to thicken add fried baby potatoes and mix well such that the masala coats well. Season with salt as needed and turn off the gas. Garnish with chopped coriander and serve hot. Serve Gujarati Lasaniya Batata along with Palak Dal, Lauki Raita and Phulka for an everyday meal.