Lasaniya Bateta – Gujarati Garlic Potatoes

Lasaniya Bateta is one of those simple Gujarati sabjis that is packed with flavour. Baby potatoes are lightly spiced, pan-fried until golden, and then cooked in a delicious garlic and tomato masala. The garlic gives this dish its signature taste, while Kashmiri chilli adds a beautiful colour without making it overly spicy.

Ingredients

For the potatoes
• 12–14 baby potatoes, boiled and peeled
• 1 tbsp oil
• ½ tsp Kashmiri chilli powder
• A pinch of hing
• A pinch of salt

For the garlic masala
• 4–5 garlic cloves
• A pinch of salt
• 1 tsp Kashmiri chilli powder
• 1 tsp medium-spicy chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• Salt to taste
• ¼ cup water

For cooking
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• A tiny pinch of asafetida
• 1–2 finely chopped tomatoes
• Water, as needed
• Fresh cilantro, for garnish

How to Make Lasaniya Bateta?

1. Start by boiling the baby potatoes until just tender (3-4 minutes). Peel them and place them in a bowl. Add 1 tbsp oil, Kashmiri chilli powder, hing and a pinch of salt. Mix gently so the potatoes are well coated. Let them marinate for about 15 minutes.

2. Meanwhile, make the garlic masala. Add the garlic cloves, a pinch of salt, Kashmiri chili powder and regular chili powder to a mortar and pestle or small grinder. Make a coarse paste. Add coriander powder, turmeric, garam masala, salt and ¼ cup water. Mix everything well and keep it aside.

3. Heat 2 tbsp oil in a pan. Add the marinated potatoes and sauté them until they are lightly browned on all sides. Remove the potatoes onto a plate.

4. In the same pan, using the same oil, add mustard seeds, cumin seeds and a pinch of asafoetida. Once they start to sizzle, add the prepared garlic masala. Sauté on medium heat for about a minute, stirring so the garlic doesn’t stick.

5. Add the finely chopped tomatoes and cook until they become soft and the masala comes together. Add a little water as needed to get the consistency you like.

6. Once the gravy comes to a boil, add the sautéed potatoes. Mix gently, cover the pan and cook on low to medium heat until the sauce thickens and coats the potatoes nicely.

7. Finish with a generous sprinkle of fresh cilantro.

How to serve?

Serve Lasaniya Bateta hot with rotli, puri, bhakri or even simple dal and rice. The slightly crispy potatoes with that garlicky, spicy masala make this a comforting Gujarati favourite.