Amritsari Aloo- a tangy potato preparation from the land of five rivers-Punjab. Punjab is famous for the hardworking farmers and delicious food. Being a top agrarian community, the state possess a rich and varied vegetarian cuisine with par to the non veg treats.
Potato wedges coated with spices and flavored with ajwain, shallow fried and tossed with tomatoes and chat masala. Yet simple and delicious recipe can well goes with Tandoori breads or pulaos.
Here I share the recipe of a simple potato dish which is easy to prepare and serve.
Wash nicely the potatoes. Cut the potatoes into quarters with the skin. Boil the potatoes with little salt and turmeric pow. Remove and drain
Mix together ginger garlic paste, ajwain, lemon juice, besan flour, 1 tsp chilli powder. Mix the blanched potatoes in this masala. Heat some oil in a kadai and fry the potatoes, remove and drain.
In a pan, use the left over oil which fried the potatoes, heat it. Splutter the cumin, add asafoetida, ginger julienne and saute the sliced onion. Fry well and add the tomatoes, saute for a while, add turmeric, chilli powder, salt and little water. Bring the fried potatoes to the pan and toss well. Sprinkle with chat masala and chopped coriander.
Toss well and remove from fire. Serve with tandoori roti or naan.
Servings 4