Healthy Lasaniya Batata |

Healthy Lasaniya Batata


-400 g potatoes (baby)

Tablespoon Conliva Canola Oil for frying

-1 tablespoon cumin seedsd

-5 nos garlic pods

-75 g besan (gram flour)

-1 tablespoon turmeric powder

-2 tablespoon red chilli powder

-1 tablespoon salt

-2 tablespoon coriander powder

-150 g yogurt

Pinch of kastoori methi powder (dry fenugreek seeds)

20 g fresh green coriander


-1/2 teaspoon mustard paste

-Salt to taste


For the filling:

Peel baby potatoes and gently prick with fork. Heat canola oil in kadai, add potatoes and stir fry in 1 tablespoon oil on low heat until crisp and golden brown. Remove on absorbent paper.

Heat 1 tablespoon of canola oil in a different pan and add cumin seeds to it. Once it crackles, add chopped garlic. Do not brown garlic; just let it sweat.

Now turn heat low and add besan. Keep stirring for 2 minutes or until fragrant smell comes. Immediately add turmeric, red chilli powder, salt and coriander powder. Sauté well. Now add whisked yogurt and keep stirring until it comes to boil.

Add baked potatoes, sprinkle methi powder and cook until potatoes absorb yogurt. Sprinkle chopped coriander and serve hot.