Lahori Aloo Subzi is a spicy, creamy and delicious curry. It is great to serve as a side dish for any Indian meal. Perfect with either rice or roti.
I made an Indian dish for the final potato recipe of the week. After these Italian and Chinese potato recipes, it would be unfair not to make an Indian dish. So here’s a spicy Lahori Aloo subzi aka Lahori style Dum Aloo that is creamy and delicious.
Potatoes in India:
My family is addicted to potatoes. My son can eat them for 3 meals a day, every single day. Potatoes were brought to India by the Spanish and Portuguese traders and settlers. But Indians soon found creative ways to cook with these starchy tubers. Here are a few lip smacking Indian dishes with potatoes:
Baby Potato Curry:
There are quite a few different Indian recipes with baby potatoes. The spices used in the curries differ depending on the region and the cuisine. The most popular baby potato recipes are Kashmiri Dum Aloo and Bengali Aloo’r Dum.
Lahori Aloo | Baby Potato Curry:
This Lahori baby potato curry has a freshly ground spice paste as the base. The ingredients list might look long but most of them should be available in a well stocked pantry. Skip the spices that you don’t have or use their ground counterparts.
For example, you can easily swap the whole coriander and cumin with ground coriander and cumin. Same goes for cloves and dry chilies (use chili powder). No poppy seeds – no problem, add cashews or almonds instead. Do try this spicy potato curry recipe, I am sure you will love it.
How to serve Lahori Aloo?
This baby aloo curry is perfect to serve with roti or naan or jeera rice. It is special enough to make for a party or as an indulgent weekend meal for the family.
Let’s check out what my fellow marathoners have cooked today for BM# 106.
Lahori Aloo Subzi
For the Spice Paste:
- 4 Kashmiri Dry Red Chilies
- 1 tbsp Coriander seeds
- 2 tsp Cumin seeds
- 4 Peppercorns
- 2 tbsp Dry grated Coconut
- 2 tsp Poppy seeds 3
- 2 Cloves
- ½" piece Cinnamon stick
- 1 mace
For the Curry:
- 2 cups Baby or Fingerling Potatoes, boiled and peeled
- 3 tbsp Oil, divided
- 1 Medium Onion, grated
- 1 tsp Ginger+garlic paste
- 1 cup Tomato puree
- ½ cup Milk (preferably whole milk)
- To tste salt
- Combine all the ingredients for the spice paste in a blender. Blend into a smooth paste adding just enough water.
- Heat 1 tbsp oil in a saute pan, add the potatoes and cook till they are lightly browned, about 3~5 minutes. Remove onto a plate and set aside.
- In the same pan, heat the remaining 2tbsp oil and add the grated onion. Cook until the onions turn lightly browned and don't smell raw anymore.
- Add ginger+garlic paste and cook for a minute.
- Add the ground spice paste and cook for 1~2 minutes.
- Stir in the tomato puree and cook for 3~4 minutes.
- Add the potatoes, ½cup of water and salt. Simmer the curry for 4~5 minutes. Finally add the milk and cook for 3~4 minutes to heat through. Sprinkle chopped fresh cilantro and serve with roti or rice.