Lahori Aloo Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into bite-sized pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, onions, and garlic. Saute until the onions are golden brown.
• STEP 3.Add the chopped potatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the potatoes with the spices.
• STEP 4.Cover the pan and cook on low heat until the potatoes are tender, stirring occasionally.
• STEP 5.Once the potatoes are cooked, add garam masala and chopped coriander leaves. Mix well and cook for another 2 minutes.
• STEP 6.Serve hot with naan or rice.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of yogurt to the gravy.
• Garnish with a squeeze of lemon juice for a tangy twist.

Storage and Serving

• Lahori Aloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Lahori Aloo as a main course with naan or rice, or as a side dish with any Pakistani meal.