To start preparing the Lahor aloo recipe, first wash, boil and peel the potatoes. Keep aside for cooling.
Once fresh, heat the oil in a non -stick panAdd the potatoes and salt, mix well and brown an average flame for 3-4 minutes until slightly golden gilding. Keep them aside.
Heat the oil in a Kadhai Or a heavy lower pan, add the onions, the bayleaves and brown an average flame for 2-3 minutes until the onions become translucent.
Add the ginger-garlic dough, mix well and cook on an average flame for a minute.
Add the spice paste and mix well. Go further on an average flame for 1 minute.
Add salt, tomato pulp, mix well and cook over medium heat for 2-3 minutes, stirring constantly so that it does not stick to the bottom.
Add the golden potatoes and milk and cook the curry for 5-6 minutes, stirring occasionally. Garnish the Lahor aloo plate with coriander.
Serve Lahor aloo with the Lachha Paratha and Lauki Raita grain for a perfect meal for weekdays.
