Lahori Aloo Recipe

Name: Lahori Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg baby potatoes; 100 g onions, chopped; 10 g ginger-garlic paste; 200 g tomatoes, chopped; 50 g curds; 5 g turmeric powder; 10 g red chili powder; 15 g coriander powder; 5 g cumin seeds; 5 g garam masala powder; 10 g coriander leaves, chopped; 25 g oil; salt

Servings: persons

1/2 kg baby potatoes
100 g onions, chopped
10 g ginger-garlic paste
200 g tomatoes, chopped
50 g curds
5 g turmeric powder
10 g red chili powder
15 g coriander powder
5 g cumin seeds
5 g garam masala powder
10 g coriander leaves, chopped
25 g oil
salt

1
Deep fry the potatoes till 1/4th done.
2
Peel and keep them aside.
3
Heat oil in a pan.
4
Add cumin and onion and fry till brown.
5
Add the ginger-garlic paste and fry for 2-3 minutes.
6
add the turmeric powder, chili powder and coriander powder and cook for 5 mins.
7
stir in the chopped tomatoes.
8
Cook till the oil separates from the masala then add the curd.
9
Add the potatoes, salt and cook till potatoes are done.
10
Remove.
11
Sprinkle garam masala powder on top and cover.
12
Leave for 5 minutes.
13
Serve.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 kg baby potatoes, 100 g onions, chopped, 10 g ginger-garlic paste, 200 g tomatoes, chopped, and more.

Yes, Lahori Aloo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lahori Aloo

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