Aloo cusines are found everywhere in India but the style differs from place to place. Amritsari Aloo a well known cuisine which took its name from the sacred land of Amritsar in Punjab has its unique style too. This cuisine is cooked in two different styles . The style and way of cooking differs among the punjabis and the sikh punjabi people living there. This is one such style which is widely used by sikhs of punjab and it really tastes fantastic.
Ingredients:
Potatoes - 5 nos
Tomatoes - 3 nos
Saunf (fennel Seeds) -1 tsp
Kalonji (onion seeds) -1/2 tsp
Methi seeds ( Fenugreek seeds)-1/4tsp
Red chili powder - 1/2tsp
Haldi ( turmeric)-1/4 tsp
Coriander leaves - a bunch
Kadhi Patta (curry leaves) - 8 to 10 nos
Oil -5 tbsps
Salt - as per taste.
Tomatoes - 3 nos
Saunf (fennel Seeds) -1 tsp
Kalonji (onion seeds) -1/2 tsp
Methi seeds ( Fenugreek seeds)-1/4tsp
Red chili powder - 1/2tsp
Haldi ( turmeric)-1/4 tsp
Coriander leaves - a bunch
Kadhi Patta (curry leaves) - 8 to 10 nos
Oil -5 tbsps
Salt - as per taste.
Method:
- Puree tomatoes.
- Boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest.
- In a pan heat oil, put saunf, methi seeds, kalonji, red chili powder, haldi and kadhi patta.
- Stir fry for a while. Add pureed tomatoes, keep stirring until it dries up a bit and then put all the potatoes.
- Mix well.
- Add 4 cups of water, bring to boil.
- Add salt and corriander leaves, let it boil for ten minutes
- Serve hot with puris.
Cooking Time: 25 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving Accomplaince: Serve Hot with Puris.
Note: The Potatoes are mashed coarsely to get a thick gravy. You may substitute it with 1 tsp of wheat flour mixed in water instead of potatoes. You will get same results.
Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.
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