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These Spicy Garlic Potatoes – Lehsuni Aloo Recipe potatoes are the perfect side for any of your meals! Yukon gold potatoes are boiled and then cooked with garlic, curry leaves, and a few spices until perfection. So easy to make – Try this recipe in a meal today!
Ingredients needed to make Spicy Garlic Potatoes – Lehsuni Aloo
- 4 tbsp oil
- 2 tsp mustard seeds
- 15 curry leaves
- 1 tsp cumin seeds,
- 4 whole dried red chillies
- 2 tbsp garlic
- 1 and 1/4 tsp salt,
- 1.5 tsp red chili powder,
- 1 tsp coriander powder,
- 1.5 tbsp lemon juice
- A handful of fresh cilantro leaves
- Yukon gold potatoes
How do I make this recipe?
First, make sure to boil the potatoes until fork-tender. I used the instant pot and cooked them on high pressure for 12 minutes with natural pressure release. Second peel the potatoes and chop them to 3 inch cubes and set them aside. Third mince in the garlic and set aside.
Cook –
First, when you a ready to cook in a deep wok add in oil of choice on medium heat. Second, add in mustard seeds, cumin seeds, curry leaves, and whole dried red chillies. Further, when the seeds splutter add in minced garlic and stir well. Furthermore, in about a minute when the garlic is fragrant, add in the potatoes and stir well. Moreover, let it saute for a minute to 2 minutes.
Next, add in the salt and spices (red chili powder and coriander powder) and mix well. Further, mix well and let it cook for another minute. Furthermore, top off with lemon juice and cilantro leaves. Finally, enjoy with roti.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Homemade Potato Smiley – Air Fryer Aloo Smiley
Spicy Garlic Potatoes – Lehsuni Aloo
Equipment
- 1 deep wok
Ingredients
- 4 medium potatoes (807 grams) (5 cups boiled and chopped)
- 4 tbsp oil of choice
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 15 curry leaves
- 4 whole dried red chilli peppers
- 8 garlic cloves (2 tbsp minced)
- 1 and 1/4 tsp salt
- 1 and 1/2 tsp red chili powder
- 1 tsp ground coriander (dhaniya powder/coriander powder)
- 1 and 1/2 tbsp lemon juice
- 2 tbsp cilantro leaves (chopped)
Instructions
Prep
- Make sure to boil the potatoes until fork-tender. I used the instant pot and cooked them on high pressure for 12 minutes with natural pressure release.
- Peel the potatoes and chop them to 3 inch cubes and set them aside. Mince in the garlic and set aside.
Cook
- When you a ready to cook in a deep wok add in oil of choice on medium heat. Second, add in mustard seeds, cumin seeds, curry leaves, and whole dried red chillies.
- When the seeds splutter add in minced garlic and stir well. In about a minute when the garlic is fragrant, add in the potatoes and stir well. Moreover, let it saute for a minute to 2 minutes.
- Add in the salt and spices (red chili powder and coriander powder) and mix well. Further, mix well and let it cook for another minute. Furthermore, top off with lemon juice and cilantro leaves. Finally, enjoy with roti.
