Story ProgressBack to home

Lahori Aloo Recipe

Lahori Aloo
How to make Lahori AlooImage Credit: Istock

Lahori aloo is much like dum aloo, with some added creaminess courtesy of coconut milk and khus khus (poppy seeds) used in the recipe. Pair it with naan or kulcha to relish its flavours.

  • Total Cook Time 25 mins
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Lahori Aloo

  • 9-10 baby potatoes
  • 2 large onions, grated
  • 1.5 tbsp ginger-garlic-chilli paste
  • 2-3 tomatoes, pureed
  • 1/2 cup milk
  • 2-3 tbsp mustard oil
  • 1 bay leaf
  • 1 tsp turmeric powder
  • Salt, as per taste
  • Coriander leaves, to garnish
  • For the paste:
  • 4-5 Kashmiri red chilli, blached
  • 2 tbsp cumin and coriander seeds, mixed
  • 6 cloves
  • 2-3 tsp poppy seeds, soaked
  • 2 tsp fennel seeds
  • 3-4 tbsp dry coconut powder

How to Make Lahori Aloo

HideShow Media
Start with boiling the potatoes, with some salt. Meanwhile, prepare a thick paste with the mentioned ingredients.
Now, heat oil in a kadhai and add a bay leaf. To it, add onion and cook until translucent in colour.
Then add ginger-garlic-chilli paste and cook until the raw smell disappears.To it, add tomato, salt, and turmeric powder and cook well.
To it, add the paste and cook again until it releases oil. Add potatoes and coat well with the masala. Saute for five minutes.
Now, add milk to it and boil on low flame. When you get a semi-thick consistency, adjust the salt and garnish with coriander leaves. Serve hot.
Dark / Light mode