Garlic and potato curry (Lasaniya batata) from From Gujarat, With Love: 100 Authentic Indian Vegetarian Recipes (page 132) by Vina Patel

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Notes about this recipe

  • Ganga108 on July 01, 2023

    Excellent! It takes about 1.5 hours to make. The potatoes are delicious on their own (after marination), even without the sauce. Spicy, but not too hot for us. Temper the heat if you prefer less spicy (less chilli, chilli powder, etc). NOTE it is even more delicious when left for a few hours. NOTE 2: I also love "Baby potatoes with seasoned tomato sauce (Aloo tamatar sabji)" from The Art of Indian Vegetarian Cooking by Yamuna Devi. Spicier but also good. In order I'd rank this one from Vina Patel first by a hair's breadth or two.

  • debkellie on September 20, 2022

    I didn't use the optional garlic scapes .. maybe next time. A very "hot" spiced curry, but worth the heat.

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