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What is Lahori aloo made off? veg Lahori aloois made from baby potatoes, paste of Kashmiri red chillies and coconut and tomato pulp, onions and spices.

To maketomato pulp recipe | fresh tomato pulp| tomato pulp at home |boil a vesselful of water in a deep pan.

Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife.

Make a criss-cross cut at the base of each tomato.

Put them in boiling water for 3 to 4 minutes.

Remove and immerse them in cold water for some time.

When the tomatoes are cool, peel and discard the skin and seeds.

Chop roughly.

Blend in a mixer to a smoothtomato pulp recipe | fresh tomato pulp| tomato pulp at home |.

Usetomato pulpas required.

In a glass bowl put the baby potatoes.

Wash the baby potatoes in water.

Your potates are now clean.

Put in a pressure cooker.

Add salt to taste.

Pressure cook for 1 whistle.

Peel the baby potatoes.

Chop in half. Your peeled and boiled baby potatoes are ready.

In a bowl put8whole dry kashmiri red chillies, broken into pieces.

Soak in water for 30 minutes.

This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind.

Drain and put in a mixer.

Add2 tbspcoriander (dhania) seeds.

Add1 tbspcumin seeds (jeera). What ever the coriander seeds, you must use half that for cumin seeds.

Add4cloves (laung / lavang).

Add1 tbsppoppy seeds (khus-khus).

Add1 tbspfennel seeds (saunf).

Add1mace (javantri).

Add1inch stickcinnamon (dalchini).

Add6 to 7black peppercorns (kalimirch).

Add2 tbspgrated dry coconut (kopra).

Add water to grind. We used ½ cup water.

Grind to a smooth paste.

Heat 2 tbspoilin a non stick pan.

Add1 ½ cupsboiled and peeled baby potatoes. See above on how to boil baby potatoes.

Add salt to taste.

Mix well.

Sauté on a medium flame for 3 to 4 minutes.

Drain and keep aside. NOTE. Please retain the non stick pan with oil as we will use it to cook onions.

To make Lahori aloo | veg Lahori aloo | Lahori aloo curry |in the same pan which we used above, add½ cupgrated onions.

Add3bayleaves (tejpatta).

Sauté on a medium flame for a few seconds.

Add2 tspginger-garlic (adrak-lehsun) paste.

Mix well.

Cook on a medium flame for 1 minute.

Add the prepared paste.

Mix well.

Sauté on a medium flame for 1 minute.

Add salt to taste. We added 1 tsp salt.

Add1 ¼ cupsfreshtomato pulp. See above on how to make tomato pulp.

Mix well.

Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the cooked bany potatoes.

Add¾ cupmilk.

Mix well.

Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Garnish Lahori aloo | veg Lahori aloo | Lahori aloo curry |with coriander.

Serve Lahori aloo | veg Lahori aloo | Lahori aloo curry |hot with roti.

Instead of milk you can use cream. That will make your recipe a bit richer.

You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil.

This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind.

Serve Lahori aloo with bhakri.

We have sauteed potatoes as they give a good taste and don't break in the gravy when cooked.