Ingredients: Ingredients for Paste: Method: 1. Soak 4 to 5 dry Kashmiri red chillies in hot water for 20 to 30 minutes. 2. Prick the boiled potatoes all over with a tooth pick or a fork. Keep aside. 3. Once the chillies are soaked, remove their crowns, deseed and roughly chop or halve them. 4. Now make a fine paste of the soaked red chillies, tomatoes, ginger and garlic cloves. 5. Heat oil in a pan and add the potatoes. Pan-fry till they become crisp and golden. 6. In the same pan, add the bay leaf and cumin seeds. Stir till the cumin seeds splutter. 7. Now add onion. On a low to medium flame, stir and saute the onions till they turn translucent. 8. Add a pinch of asafoetida, turmeric powder, Kashmiri red chilli powder, coriander powder and cumin powder. Stir and mix the spices. 9. Then add the ground masala paste. Saute the masala on a low to medium flame till oil releases from the sides. 10. Add salt and water. Simmer the curry on a low to medium flame for a minute. 11. Add the pan fried potatoes and mix well. Cover the pan. Simmer the Lasaniya Batata for 6 to 7 minutes. 12. Garnish with chopped coriander leaves and sprinkle some chaat masala from top before serving. 13. Serve Lasaniya Batata with chapatis. |