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Courtney Mazzulla

@clmazzulla

2 years ago

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

Photo by Courtney Mazzulla on February 18, 2025.

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Posted On: February 18th 2025, 07:10 pm

Tagged Users:

@brucecarol

@marine_schlotter

marine_schlotter

@marympaoletti

@amandapaddor

@kelseymayher

@sbozzzz

John summit w my friends

Comments (10)

mavi_morris

2 years ago

mavi_morris

Keep the boots out and ready for Utah in April !!!!!!!

marine_schlotter

2 years ago

marine_schlotter

JOHN SUMMIT WITH MY FRIENDS

chammybales

2 years ago

chammybales

Absolute slay

s_grabovac

2 years ago

s_grabovac

ok ski bunny

elwagner

2 years ago

elwagner

Cute snow bunny 🐰

walkdaddyyy

2 years ago

walkdaddyyy

Can it be a sentence?

katrinasamonte

2 years ago

katrinasamonte

Happy Courtney

sbozzzz

2 years ago

sbozzzz

New friends 🫶

marympaoletti

2 years ago

marympaoletti

Act it out

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**Potatoes + 20 garlic cloves = THIS MUCH FLAVOUR?! 🧄🔥**

If you love spicy Indian sabzi, this **Lehsuniya Bateta** deserves a place on your menu! 🥔❤️

Baby potatoes cooked in a bold garlic and Kashmiri chilli masala, finished in a delicious, spicy gravy… this Gujarati-style lehsuniya bateta is perfect with hot roti, paratha or even a simple dal-rice meal.

The secret? A freshly pounded garlic-chilli paste that takes everyday potatoes to another level! 🤌

Save this easy Indian potato curry recipe for the days when you want a simple homemade sabzi with BIG flavour. And tell me — are you a garlic lover or a garlic fanatic? 😂👇

**LEHSUNIYA BATETA RECIPE 🥔🧄**

**Ingredients**
- 400 g baby potatoes, peeled, or 3–4 boiled potatoes cut into pieces
- Salt, to taste
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp oil for coating the potatoes
- 5–6 Kashmiri red chillies, soaked
- 20 garlic cloves
- 1 tsp coriander powder
- 1 tsp turmeric powder for the masala
- 1 tsp oil for the masala
- ¼ tsp hing (asafoetida)
- 1 tsp cumin seeds
- 1 small onion, chopped
- 1 tomato, chopped
- 1 cup water, or as needed
- Fresh coriander leaves, chopped

**Method**
1. Toss the potatoes with salt, red chilli powder, turmeric and 1 tsp oil.
2. Heat a kadai and cook the potatoes until lightly golden and cooked through. If using raw baby potatoes, cover and cook as needed.
3. Pound the soaked Kashmiri chillies and garlic into a coarse paste. Mix in the coriander powder and 1 tsp turmeric.
4. Heat 1 tsp oil in a kadai. Add hing and cumin seeds; let them splutter.
5. Add chopped onion and cook for about 2 minutes. Add tomato and the garlic-chilli paste. Cook until the masala is fragrant and the oil begins to separate.
6. Add the potatoes and mix well. Pour in 1 cup water, cover and simmer for 7–10 minutes, adjusting the gravy to your liking.
7. Finish with fresh coriander and serve hot with roti or paratha.
Lehsuniya Bateta, Lehsuni Aloo, Garlic Potato Curry, Gujarati Potato Sabzi, Baby Potato Recipe, Spicy Aloo Sabzi, Indian Potato Curry, Garlic Chilli Masala, Easy Indian Dinner, Roti Sabzi, Paratha Side Dish, Homemade

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