Friday, June 3, 2011

Lasun Aloo | Garlicky Potatoes

Its getting warmer here by the day and we have had temperatures hit the upper 80s in the last week. The sun is incredibly bright and everything outside looks beautiful as it basks in its warmth!! Its been a long time coming in our part of the world but summer has finally arrived. Our Farmer's Market is in full swing, with an amazing array of blooms, fruits, and produce. Just walking around the market is pure pleasure.

To come to the recipe at hand, I bought Yukon Gold potatoes after quite some time. These waxy wonders are great for stir fry style recipes as they don't crumble into a mass of mash. I find these potatoes cook fast and hold their own shape really well during the cooking process. Lasun Aloo is something like Zeera-Aloo which goes superbly with Pooris (Deep Fried Indian Flatbread). The Lasun, cilantro, cumin combination adds a great burst of taste to this Bhaji which tastes great with Saada Parathas, plain Rotis, and of course rice. This is what comfort food is all about.

4 large potatoes, sliced
1/2 cup cilantro, minced
2 tbsp garlic, minced
Salt to taste
1/4 tsp cumin
2 tbsp oil

  1. Heat oil in a pan. Add the cumin, and then the garlic.
  2. Fry for a couple of minutes.
  3. Next add the sliced potatoes.
  4. Stir until the potato slices are well coated.
  5. Cover and cook on medium heat for 8 minutes, stirring occasionally.
  6. Add the cilantro and salt, then stir, cover and cook for another 3 minutes.
  7. Remove the cover and cook the slices for about 3 minutes.
  8. Remove from the heat.
  9. Serve warm with rice and Arhar/ Tuvar Dal.
Vegan Recipe

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