How long does Lasaniya Bateta (Garlic Potatoes) take?

50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.

How many people does Lasaniya Bateta (Garlic Potatoes) serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Lasaniya Bateta (Garlic Potatoes) vegetarian?

Yes. No meat, no fish and no egg.

Is Lasaniya Bateta (Garlic Potatoes) spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Lasaniya Bateta (Garlic Potatoes)?

500 grams Baby Potatoes, 40 grams Garlic, 6 grams Kashmiri Dry Red Chilli, 1 grams Bay Leaves, 100 grams Onion, 5 grams Ginger, and a few more listed on this page.

Do I need a pressure cooker for Lasaniya Bateta (Garlic Potatoes)?

Yes, this one is cooked under pressure.

How many calories are in Lasaniya Bateta (Garlic Potatoes)?

About 286 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Lasaniya Bateta (Garlic Potatoes)Cook

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Lasaniya Bateta (Garlic Potatoes)

Name: Lasaniya Bateta (Garlic Potatoes)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian, Pan-Indian
Ingredients: 500 grams Baby Potatoes; 300 ml Water, For Boiling; ½ tsp Salt; 6 grams Kashmiri Dry Red Chilli; 100 ml Water, For Soaking; 40 grams Garlic, Peeled; ½ tsp Salt; 15 ml Oil; 45 ml Oil; 1 tsp Cumin; 1 grams Bay Leaves; ¼ tsp Asafoetida; 100 grams Onion, Finely Chopped; 5 grams Ginger, Grated; 6 grams Green Chilli, Finely Chopped; ½ tsp Turmeric Powder; 2 tsp Coriander Powder; 1 tsp Kashmiri Red Chilli Powder; 2 Tomato, Puree; ½ tsp Salt; 120 ml Water, Hot; ½ tsp Garam Masala Powder; 8 grams Coriander Leaves, Finely Chopped

50 min
hot
Serves 4

Prep 15 min · Cook 35 min

Start cooking

8 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as lasaniya batata, lasun bateta, lasoon bateta · Veg · Curries & Gravies, Dry sides

Curries & Gravies Dry sides Vegan Dairy-free

Lasaniya bateta is a Kathiyawadi side of fried baby potatoes in a garlic, Kashmiri chilli and tomato masala. Spicy, serves 4, about 50 minutes, with rotla.

Low calorie

You’ll need: Pressure Cooker

Ingredients

20 items

4 people

Baby Potatoes500 grams
Water, For Boiling300 ml
Salt1½ tsp
Kashmiri Dry Red Chilli6 grams
Water, For Soaking100 ml
Garlic, Peeled40 grams
Oil60 ml
Cumin1 tsp
Bay Leaves1 grams
Asafoetida¼ tsp
Onion, Finely Chopped100 grams
Ginger, Grated5 grams
Green Chilli, Finely Chopped6 grams
Turmeric Powder½ tsp
Coriander Powder2 tsp
Kashmiri Red Chilli Powder1 tsp
Tomato, Puree2
Water, Hot120 ml
Garam Masala Powder½ tsp
Coriander Leaves, Finely Chopped8 grams

Contains: wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	286kcal	1144kcal
Protein	4.6g	18g
Carbohydrate	32g	129g
Fat	16g	64g
Fibre	5.5g	22g
Sugar	3.8g	15g

Method

1
Wash the baby potatoes. Pressure cook them with 300 ml water and 1/2 tsp salt for 2 whistles. Cool, peel and prick each potato with a fork.
Baby PotatoesWaterSalt
2
Soak the Kashmiri dry red chillies in 100 ml hot water for 15 minutes. Grind them with the garlic, 1/2 tsp salt and 2 tbsp of the soaking water to a smooth paste.
Kashmiri Dry Red ChilliWaterGarlicSalt
3
Heat 1 tbsp oil in a wide pan. Fry the potatoes on medium heat for 5 minutes until the outside is light brown and crisp. Take them out.
Oil
4
Add the remaining oil to the pan. Add cumin, bay leaf and asafoetida. Add the onion and fry for 5 minutes until golden. Add the ginger and green chillies and fry for 1 minute.
OilCuminBay LeavesAsafoetidaOnionGingerGreen Chilli
5
Lower the heat. Add turmeric powder, coriander powder, Kashmiri red chilli powder and the garlic-chilli paste. Fry for 4 minutes, stirring, until the oil comes out at the sides.
Turmeric PowderCoriander PowderKashmiri Red Chilli Powder
6
Add the tomato puree and the remaining salt. Cook for 4 minutes until thick.
TomatoSalt
7
Add the fried potatoes and 120 ml hot water. Mix gently, cover and cook on low heat for 6 minutes until the masala is thick and coats the potatoes.
Water
8
Sprinkle garam masala and coriander leaves. Serve hot with bajra rotla or roti.
Garam Masala PowderCoriander Leaves

Before you start

How long does Lasaniya Bateta (Garlic Potatoes) take?: 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
How many people does Lasaniya Bateta (Garlic Potatoes) serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Lasaniya Bateta (Garlic Potatoes) vegetarian?: Yes. No meat, no fish and no egg.
Is Lasaniya Bateta (Garlic Potatoes) spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Lasaniya Bateta (Garlic Potatoes)?: 500 grams Baby Potatoes, 40 grams Garlic, 6 grams Kashmiri Dry Red Chilli, 1 grams Bay Leaves, 100 grams Onion, 5 grams Ginger, and a few more listed on this page.
Do I need a pressure cooker for Lasaniya Bateta (Garlic Potatoes)?: Yes, this one is cooked under pressure.
How many calories are in Lasaniya Bateta (Garlic Potatoes)?: About 286 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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