Lahori Aloo by Tarla Dalal

Tarla.Dalal's picture

Dec. 26, 2013

A potato dish with rich gravy! Serve hot with parathas or puris.


For potatoes
Boiled peeled potatoes 1 1/2 Cup (24 tbs) , , cut into halves
Oil 2 Tablespoon
For paste
Dry kashmiri chilies 8 , soaked in water (broken into pieces)
Coriander seeds 2 Tablespoon (dhania seeds)
Cumin seeds 1 Tablespoon (jeera)
Cloves 4 (laung / lavang)
Poppy seeds 1 Tablespoon (khus khus)
Fennel seeds 1 Tablespoon (saunf)
Mace 1 (javantri)
Cinnamon stick 1 Inch
Black peppercorn 7 (kalimirch)
Grated dry coconut 2 Tablespoon
Other ingredients
Tomato pulp 1 1/4 Cup (20 tbs)
Grated onions 1/2 Cup (8 tbs)
Bay leaves 3 (tejpatta)
Ginger garlic paste 2 Teaspoon (adrak
Salt To Taste
Milk 3/4 Cup (12 tbs)
For garnish
Finely chopped coriander 2 Tablespoon (dhania)




1. In a broad non stick pan, add oil, and when hot add potatoes and salt. Mix properly and sauté for 3 - 4 minutes. Keep it aside.


2. Grind together all the paste ingredients and keep aside.


3. In a kadai, add oil, and when hot add onions and bay leaves. Saute for a few seconds, and add ginger-garlic paste, followed by adding already prepared paste. Saute for a minute and add salt and tomato pulp. Mix well and cook for a couple of minutes, while stirring intermittently.

4. Now add cooked potatoes and milk. Mix properly and cook for a couple of minutes, while stirring in between. Turn off heat.


5. Serve the dish hot after garnishing with coriander.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 417Calories from Fat 176

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 578 mg24.08%

Total Carbohydrates 51 g17%

Dietary Fiber 13 g52%

Sugars 5 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet