Lahsaniya Batata (Potatoes in garlic-tomato sauce)

 If you like garlic and if you like potatoes, this one is for you! This is a Gujarati dish served as a side with Indian bread. The recipe is easy and fail-proof yet delicious.

Pan fried baby potatoes in a flavourful tomato and garlic gravy infused with typical Indian spices makes this different yet delectable.

Ingredients:
1. Baby potatoes, 4-5, boiled.
2. Oil
3. Mustard seeds (optional)
4. Hing
5. Tomato, 1, ripe
6. 6-8 pods of garlic cloves
7. 2 green chili
8. Coriander powder
9. Cumin powder
10. Salt
11. Chaat masala
12. Garam masala
13. Tomato paste
14. Deeghi mirch, 1 tsp
15. Bay leaf, 1
16. Onion, 1/2, finely chopped
17. 1 inch ginger

Instructions:
1. Heat oil in a wok, then add mustard seeds and heeng.
2. When the seeds crackle, add chaat masala and garam masala.
3. Shallow fry the baby potatoes until they are nicely coated with the spices and turn golden brown.
4. Set aside.
5. Make a paste of tomato, chili, garlic, coriander powder, cumin powder, salt and ginger.
6. In the same wok, add oil.
7. Add a bay leaf and then fry onions.
8. Add the paste and saute until it leaves the oil.
Note: Add the tomato paste and deegi mirch to impart colour to the paste if you feel its not red enough.
9. Throw in the shallow fried potatoes.
10. Cook for about 5 mins,

Serve warm with Indian bread.