Kathiyawadi Lasaniya Bateta – Spicy Garlicky Potatoes

Steps

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1. 1
   Toss the boiled, peeled baby potatoes (or cubed regular potatoes) with Kashmiri red chilli powder, turmeric, black salt, and groundnut oil until evenly coated. Set aside.
   ▶ ≈1:06
2. 2
   Pound the garlic with a large pinch of salt into a coarse paste using a mortar and pestle. Mix in the Kashmiri red chilli powder and spicy red chilli powder — this becomes the flavour base of the dish.
   ▶ ≈1:48
3. 3
   Transfer the pounded garlic mixture to a bowl, add coriander powder, turmeric, and cumin powder, then gradually add water and mix into a thick paste.
   ▶ ≈2:33
4. 4
   Heat groundnut oil in a kadhai over high heat, add the marinated potatoes, and fry for 3–4 minutes, stirring, until the surface develops a light texture. Remove and set aside — this step is optional but improves texture.
   ▶ ≈3:21
5. 5
   In the same oil, add cumin seeds and asafoetida and let them crackle. Add the chopped onion and cook over high heat for 3–4 minutes until softened.
   ▶ ≈4:14
6. 6
   Add the prepared garlic-chilli paste along with the chopped tomato and a pinch of salt. Stir-fry on high heat for 2–3 minutes until the raw smell of garlic disappears.
   ▶ ≈4:26
7. 7
   Add hot water to loosen the masala to a thick, slightly saucy consistency. Cover and cook on medium heat for 3–4 minutes until the tomato is fully cooked and the oil separates.
   ▶ ≈4:49
8. 8
   Add the fried potatoes and mix well. Adjust consistency to preference — keep it drier, or add a splash of hot water for a saucier finish.
   ▶ ≈5:16
9. 9
   Taste and adjust salt as needed. Finish with a pinch of garam masala and mix through, then stir in fresh coriander to complete this spicy, garlicky potato dish.
   ▶ ≈5:44