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- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Medium
The excessive use of garlic can make the overall flavour of this dish a bit too pungent. You could use peanuts to counter that taste. Also, adjust the garlic and dry red chillies according to your taste to balance the spiciness well, although when it comes to this dish, the spicier it is, the better it will taste. If you do not have baby potatoes to use, then take large, normal ones and cut them into 1-inch cubes. Use Kashmiri red chillies to get that nice red-hot colour with less spice. Also remember that peanuts are crucial to enhancing the flavour of Lehsuniya Batata.
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Lehsuniya Batata is a famous Gujarati vegetarian dish that, as the name suggests, is cooked in a mix of garlic and spices. It is specifically popular in the Kathiawar (Saurashtra) region of Gujarat. ‘Lehsuniya’ in Gujarati translates to ‘garlic’ and ‘batata’ of course means ‘potatoes’. This dish can be a special source of delight for those who enjoy the searing taste of red chillies.
- Baby potato (10)
- Garlic (lahsun) (6 cloves)
- Ginger (adrak) (½-inch)
- Peanuts (3 tsp)
- White sesame seeds (safed til) (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Oil (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Dry red chillies (sabut lal mirch) (1)
- Bay leaves (tejpatta) (1)
- MTR Haldi Turmeric Powder (¼ tsp)
- MTR Dhaniya Coriander Powder (1 tsp )
- Cumin seeds (jeera) powder (½ tsp)
- Salt (to taste)
- Water (½ cup)
- Coriander leaves (hara dhania), finely chopped (½ cup)
- Boil the baby potatoes in a pressure cooker, timing it to 1 or 2 whistles.
- While the potatoes are boiling, in a mixer-grinder, make a smooth paste of the ginger, garlic, peanuts, safed til, MTR Lal Mirch/Red Chilli Powder, MTR Haldi/Turmeric Powder, jeera powder and salt and keep aside.
- Once the steam from the pressure cooker has escaped naturally, take out the cooked potatoes and peel them.
- Heat 2 tsp of oil in a kadhai and sauté the potatoes in it till they turn brown. Empty them out onto a plate.
- In the same kadhai, heat the remaining oil and add in the jeera. Once it begins to crackle, add in the sabut lal mirch and tejpatta and stir for about half-a-minute.
- Next, add in the prepared paste and mix well.
- Keep cooking till the ginger and garlic begin to let off a heady aroma and the oil starts to separate from the edges of the kadhai.
- Next, mix in the potatoes and water and bring to a boil.
- Stir and cover the kadhai with a lid and keep cooking for 4 to 5 minutes on a medium to low flame.
- Once done, turn off the flame and garnish with hara dhania.
- Serve hot with chappati or rice.