Ingredients

3-4 cloves

garlic, chopped

1/2 inch

ginger, peeled & grated

1 1/2 tsp

red Kashmiri chilli powder

1/2 tsp

smoked paprika

250g

baby potatoes

2 tbsp

olive/vegetable oil

1/2 tsp

cumin seeds

2-3

dried birds eye chillies

1-2

bay leaves

1/4 tsp

turmeric powder

1/2 tsp

garlic powder

1 tsp

coriander powder

1/2 tsp

cumin powder

to taste

sea salt

200ml

water

2 tbsp

tomato puree

1 tbsp

dried parsley, for garnish

"These delicious baby potatoes are simmered in a rich, tomato-garlic sauce. The perfect side dish! Lasaniya batata is more famous in Kathiyawad (Saurashtra), a region of western India. Sometimes it’s enjoyed as a snack with fried rice papad or fryums or with roti or paratha as a meal. However you enjoy it it’s a must try dish this Winter and veganuary!"

Many thanks to Nikibakes for this tasty recipe.

Method

Boil your baby potatoes until just fork tender, pat them dry and sauté the potatoes in ½ tablespoon of oil till they are browned evenly, pop to one side when this is done.
In a separate large pan over a medium heat add the 1 tbsp of oil and once hot add the cumin seeds. Let them sizzle, then add the dried chillies and bay leaves, cook for 30 seconds.
Next, take your garlic, ginger, tomato puree, smoked paprika, garlic powder and red chilli powder and add it all in with the remainder of the oil. Add the water and make a smooth paste out of it. Cook until the raw taste and smell of ginger & garlic goes away and oil starts to ooze out from the sides.
Add your potatoes and bring it to a boil. Once your gravy comes to a boil, cover the pan and cook for 4-5 minutes. Do stir in between and if needed add more water. Lastly, add dried parsley and serve!