Lasaniya Bataka Recipe (Gujarati Garlic Potato Curry)
Lasaniya Bataka is a fiery Gujarati garlic potato curry from the Kathiyawad region, built on a blended masala of dried red chilies, peanuts, and a bold amount of garlic. Ready in 30 minutes, naturally vegan and gluten-free, and even better the next day once the masala soaks in.
Equipment
- Heavy pan or kadai
- Blender or mixer grinder
- Splatter screen
Ingredients
For the Potatoes
- 500g baby potatoes (about 15-18), or 4 medium potatoes cut into 1.5-inch cubes
- Salt and water for boiling
For the Masala Paste
- 10-12 garlic cloves
- 4-5 dried Kashmiri red chilies soaked in warm water for 15 minutes
- 1 -inch piece fresh ginger roughly chopped
- 1 medium tomato quartered
- 2 tablespoons raw peanuts
- 1 tablespoon sesame seeds
For the Tadka
- 2 tablespoons oil
- 1 tej patta bay leaf
- 1 teaspoon cumin seeds
- 1 generous pinch hing asafoetida
Ground Spices
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric
- Salt to taste
To Finish
- Small handful fresh coriander, chopped
- Squeeze of lemon (optional)
Instructions
Cook the Potatoes
- Add the baby potatoes to a pot with enough salted water to cover. Bring to a boil and cook for 12-15 minutes until a knife slides in easily but the potatoes still hold their shape.
- Drain and let cool slightly, then peel. If using regular potatoes, peel and cube before boiling and reduce cooking time to 8-10 minutes.
- Optional but recommended: heat 1 teaspoon of oil in a pan and pan-fry the peeled potatoes for 3-4 minutes until the edges turn golden. This creates a light crust that holds up when tossed in the masala.
Make the Masala Paste
- Drain the soaked chilies. Add them to a blender with the garlic, ginger, tomato, peanuts, and sesame seeds.
- Blend to a smooth paste, adding 2-3 tablespoons of water as needed to get it moving. The paste will be a deep brick-red color.
Build the Base
- Heat oil in a heavy pan or kadai over medium heat. Add the tej patta and let it sizzle for 20 seconds.
- Add the cumin seeds and wait for them to sputter, then add the hing.
- Pour in the masala paste — use a splatter screen if you have one. Stir to coat in the oil and cook on medium-low heat for 8-10 minutes, stirring often, until the oil begins to separate from the paste and the raw garlic smell mellows into something toasty and sweet.
- Add the coriander powder, cumin powder, and turmeric. Stir and cook for 2 more minutes.
Add the Potatoes
- Add the cooked potatoes to the pan and toss gently to coat in the masala.
- Add 2-3 tablespoons of water if the masala looks too dry. Cover and cook on low heat for 5 minutes so the potatoes absorb the flavors.
- Taste and adjust salt. Finish with fresh coriander and a squeeze of lemon if you like.
Notes
Peanuts and sesame seeds: This is the traditional Kathiyawadi way to make lasaniya bataka. The peanuts thicken the gravy, add a subtle creaminess, and — along with the sesame seeds — are said to neutralize garlic's lingering heat so the dish doesn't leave you with heavy garlic breath. You can skip them for a thinner, lighter masala, but try it the traditional way at least once.
Spice level: The number of chilies is the main dial. Use 1-2 for mild (add a tablespoon of yogurt to the finished masala to cool it further), 3-4 for a warm everyday level, and 5-6 for fiery Kathiyawadi style. Kashmiri red chilies specifically add deep color and warmth without aggressive heat.
Make-ahead: Boil and peel the potatoes up to a day ahead and refrigerate. The masala paste can be blended and stored in a sealed container in the fridge for up to 2 days. Pan-fry the potatoes right before cooking.
Storage: The finished dish keeps in the fridge for up to 2 days. Reheat in a pan with a splash of water and stir gently to avoid breaking the potatoes. The masala soaks further into the potatoes overnight, so day-two lasaniya bataka actually has a deeper flavor.
Instant Pot method: Pressure cook the potatoes on High for 4 minutes with 1 cup water and ½ tsp salt, then quick release. Drain and peel. Switch to Sauté mode, build the tadka and masala paste as above (8-10 minutes), add ground spices, then potatoes. Sauté 3-4 more minutes and serve.
Tried this recipe?Let us know how it was!