Aloo Amritsari

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Aloo Amritsari is a very popular cuisine of Punjab and normally served in each and every Dhaba or Restaurant. Best served with Naan, Paratha or Poori, it is a blend of potatoes marinated and fried in spices and gram flour followed by another spicy tempering.

Punjabi cuisine has a diverse range of dishes from non-veg to vegetarian, made up of loads of butter, ghee and frying, but it is still famous all over the world. Being a vegetarian, I used to prepare these exotic dishes very often and always prefer to use good cooking oil like canola oil and rice bran oil.

Aloo Amritsari

Sapana Behl
Amritsari style spicy dry potatoes curry to serve with naan or paratha.
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Course Dinner, Lunch
Cuisine Indian
Servings 4 People

Ingredients
  

  • 4 medium sized potato, cubed or any shape
  • 2 onions, grated
  • 4 teaspoon ginger-garlic, grated
  • 2 green chillies, chopped
  • 1 pinch asafetida
  • 1 teaspoon carom seeds/ Ajwain
  • 1/2 cup gram flour/Besan
  • 2 teaspoon coriander Powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon dried mango powder/Amchoor
  • 2 teaspoon garam masala
  • salt to taste
  • 4 tablespoon clarified butter
  • oil For frying
  • 1/4 cup coriander leaves; chopped
  • water as required

Instructions
 

  • Make a thin batter of besan, salt, 2 teaspoons of ginger-garlic paste, 1 teaspoon coriander powder, 1 teaspoon garam masala and carom seeds adding a little water. Add 1 teaspoon of oil and mix well.
  • Marinate potato pieces for 10 minutes.
  • Heat oil in a wok and deep fry the Potato pieces from both sides till golden. Drain on paper towel and Keep aside.
  • Heat clarified butter in a pan or wok, add asafetida, ginger garlic paste and
  • sauté for 1 minute.
  • Add onions and green chilly, sauté till brown.
  • Add salt, turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala and mix well.
  • Add the fried potato and toss well. Simmer the flame and cook for another 5- 6 minutes.
  • Garnish with fresh coriander leaves or dried one.
  • Serve aloo Amritsari with paratha or Poori.

Notes

Adjust the spices as per your taste. You may add 2 cups of water and make it a gravy version.
 
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40 thoughts on “Aloo Amritsari”

  3. Have bookmarked this Sapana 🙂 Such a flavorful & yummy dish.. Who doesnt love fried potatoes and if tempered with an Indian seasoning, then it's a bliss !

    Reply

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