Lasaniya Batata is a vibrant and spicy dish from Gujarat, particularly beloved in the Kathiyawad (Saurashtra) region of western India. This traditional recipe highlights baby potatoes simmered in a bold, garlic-forward gravy that’s packed with heat and deep, aromatic flavors. The dish derives its name from its key ingredients—‘lasan’ meaning garlic and ‘batata’ meaning potato—clearly showcasing what it’s all about. Known for its fiery taste and rich texture, Lasaniya Batata is a staple for spice lovers and a flavorful gem in Gujarati cuisine.
The dish gets its signature heat from red chili powder, but what makes it unique is the clever blend of garlic, peanuts, and sesame seeds in the gravy. While garlic adds intensity and warmth, the peanuts play a balancing role by toning down the sharpness, making the dish flavorful without being overwhelmingly pungent. Scientifically, peanuts help mellow the aftertaste of garlic, so you enjoy its benefits without worrying about garlic breath.
If you enjoy robust, spicy food, this recipe is perfect. However, the level of heat is adjustable—just reduce the chili powder to your liking.
Traditionally served with rice papad or fryums as a spicy snack, Lasaniya Batata also pairs beautifully with roti, bajra rotla, or paratha for a more filling meal. Though baby potatoes are commonly used for their texture and look, you can easily substitute regular boiled potatoes, cut into large chunks. The flavor remains just as tempting and satisfying.
Whether served as a snack or main course, Lasaniya Batata is a fiery celebration of garlic and spice that every chili lover should try at least once!
Ingredients For Lasaniya Batata:
- 6 large garlic cloves – peeled and chopped; the hero of the dish, delivering a strong, aromatic base.
- ½ inch fresh ginger – chopped; adds depth and balances the sharpness of garlic.
- 3 tablespoons peanuts – lightly roasted; give creaminess and tone down the pungent heat.
- 1 teaspoon sesame seeds – add a subtle nuttiness and contribute to the depth and creaminess of the gravy.
- 1½ teaspoons red chili powder – brings the bold heat Lasaniya Batata is known for; adjust as needed.
- 10–12 baby potatoes (about 250 grams) – boiled and peeled; their bite-sized form soaks up the spicy garlic sauce beautifully.
- 1½ tablespoons oil (divided) – ½ tablespoon for roasting ingredients and 1 tablespoon for the tempering; use any neutral oil.
- ½ teaspoon cumin seeds – used in tempering to add earthy aroma.
- 1 dried red chili – broken; offers a smoky note and mild heat.
- 1 bay leaf – imparts a subtle fragrance and depth to the dish.
- ¼ teaspoon turmeric powder – gives color and balances the sharp spices.
- 1 teaspoon coriander powder – enhances the overall flavor of the gravy.
- ½ teaspoon cumin powder – or use the Gujarati-style cumin-coriander blend (dhania-jiru) for authenticity.
- Salt to taste – enhances and balances all the flavors in the dish, tying them together harmoniously.
- ½ cup water – helps achieve the desired thickness of the gravy, allowing it to coat the potatoes evenly.
- 1 tablespoon finely chopped fresh coriander leaves (cilantro) – adds a burst of freshness and a vibrant finish to the dish before serving.
Step-by-Step Instructions To Make Lasaniya Batata:
1) Boil the Baby Potatoes: Rinse the baby potatoes well to remove any dirt or debris. Place the baby potatoes in a pressure cooker and pour in enough water to completely submerge them. Seal the lid tightly and fix the pressure regulator on top. Cook over medium heat for 1 to 2 whistles, or until the potatoes are soft and easily pierced with a knife. This ensures they are cooked through but still hold their shape.
2) Cool and Peel: Allow the pressure to release naturally. Open the lid and remove the cooked potatoes from the water. Let them cool down until they’re safe to handle. Then gently peel off the skin from each potato. Set the peeled potatoes aside for further use.
3) Prepare the Masala Paste: While the potatoes are boiling or cooling, prepare the flavorful paste. In a blender or mixer jar, combine peeled garlic cloves, a small piece of ginger, roasted peanuts, sesame seeds, and the red chili powder. These ingredients form the spicy and nutty base of the curry.
4) Grind to a Smooth Paste: Blend the mixture using minimal water to create a thick, smooth paste. The sesame and peanuts balance out the intense flavor of garlic, giving the curry a rich texture. Set the paste aside.
5) Pan-Roast the Potatoes: Heat ½ tablespoon of oil in a wide, heavy-bottomed pan over medium heat. Once hot, add the peeled potatoes. Sauté them, stirring gently but frequently, until they turn golden and crispy from all sides. This process improves the texture while lending a mild, roasted aroma to the dish. Remove and keep aside.
6) Start the Tempering: In the same pan, heat the remaining 1 tablespoon of oil. Heat the remaining oil in the same pan over medium flame. When the oil is sufficiently heated, add the cumin seeds and let them crackle, allowing their warm, nutty fragrance to infuse the oil. Right after that, stir in the dried red chili and bay leaf. Allow them to sizzle for around 30 seconds, so their deep, earthy essence blends into the oil, forming a robust foundation for the curry.
7) Incorporate the Masala Paste: Gently add the blended ginger-garlic-peanut mixture to the pan, stirring it into the tempered spices to begin building the curry’s rich flavor base. Be careful as it may splatter slightly. Mix the masala well into the tempered oil and spices, ensuring a smooth, even consistency so the flavors marry together harmoniously for a rich, aromatic base.
8) Incorporate Dry Spices: Season the mixture with salt to taste, a pinch of turmeric powder, and cumin-coriander powder (or dhana-jiru if you’re using the Gujarati spice blend). Mix everything thoroughly so the aromatic paste gets evenly coated with the infused spices, enhancing its depth and richness.
9) Cook the Masala Thoroughly: Allow the paste to cook for several minutes on medium heat, stirring occasionally. Cook until the mixture becomes thick, starts to pull away from the pan, and oil begins to separate from the sides. This indicates the raw flavors have mellowed and the masala is well-roasted.
10) Combine with Roasted Potatoes: Gently add the sautéed baby potatoes into the masala. Stir carefully to ensure each potato is evenly coated in the thick, spicy gravy.
11) Add around ½ cup of water to the pan to dilute the masala slightly, helping it come together into a thick, well-balanced curry with a smooth consistency. Stir thoroughly to ensure the gravy combines evenly and begins to bubble gently, allowing the flavors to meld into a smooth, rich consistency.
12) Bring the curry to a gentle boil, then reduce the flame and cover the pan with a lid. This helps the flavors deepen and lets the potatoes soak in the bold, spicy richness of the gravy. Let the curry cook for 4–5 minutes, stirring once or twice to avoid sticking. If the gravy becomes too thick, add a splash of water to maintain the desired consistency.
13) incredibly flavorful from the inside out. Simmering with the lid on ensures the baby potatoes soak up the rich, spicy, garlicky, and nutty notes of the gravy, resulting in a deeply satisfying and well-balanced dish.
14) Add Fresh Herbs: Once cooked, turn off the heat and sprinkle freshly chopped coriander (cilantro) over the curry. The herbs add a burst of freshness and enhance the aroma.
15) Final Mix and Serve: Give the curry a final gentle stir to combine everything. Your spicy, tangy, and flavorful Lasaniya Batata is now ready to be served hot.
Serving suggestion:
Serve this flavorful Lasaniya Batata with warm phulkas or flaky parathas for a truly satisfying meal. The spicy, garlicky curry pairs wonderfully with the soft texture of rotis, making each bite a burst of bold flavor and comforting warmth. For a complete traditional Gujarati experience, accompany it with sliced onions, a wedge of lemon, and a cooling glass of chaas or buttermilk on the side. You can also serve it with steamed rice or jeera rice if you prefer a rice-based meal. Whether for lunch or dinner, this dish is sure to bring a touch of rustic Kathiyawadi charm to your table.
Expert Tips for Perfect Lasaniya Batata
- Use Fresh Garlic for Maximum Flavor: The essence of Lasaniya Batata lies in its bold garlic flavor. Always use fresh garlic cloves instead of pre-minced or paste for an intense and authentic taste.
- Adjust Spice Level to Your Preference: While the traditional recipe uses a generous amount of red chili powder, feel free to adjust it based on your tolerance. Opt for Kashmiri red chili powder if you prefer a deep red hue with mild heat, perfect for enhancing the dish’s appearance without overwhelming spiciness. For those who enjoy bold, intense flavors, spicy chili powder will deliver a sharper, fiery taste that elevates the overall heat of the curry.
- Balance the Heat with Peanuts and Sesame Seeds: This is not just for flavor but also science-backed. Garlic brings heat (not just spiciness), which peanuts and sesame naturally balance. Don’t skip them — they add depth and make the dish palatable, even if it’s heavily spiced.
- Roast Potatoes Lightly for Added Texture: Pan-frying the boiled baby potatoes before incorporating them into the gravy creates a lightly crisp outer layer, adding a delightful texture contrast. This step not only improves mouthfeel but also allows the potatoes to soak up the rich, spicy gravy more effectively, resulting in deeper flavor with every bite.
- Use a Heavy-Bottomed Pan: Garlic-based gravies can burn quickly if cooked on high heat or in thin cookware. Use a thick-bottomed pan and cook on medium-low for best results.