Aloo Amritsari Recipe
Servings: 4
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Preparation Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Potatoes – cut into wedges |
| 1 tsp | Celery |
| 2 | Onions – sliced |
| 2 inches | Ginger – finely chopped |
| 2 | Garlic – crushed |
| 2 | Tomatoes – finely chopped |
| 1/2 tsp | Turmeric powder |
| 1/2 tsp | Garam masala powder |
| 1 tsp | Coriander powder |
| 1/2 tsp | Kashmiri red chili powder |
| 4 sprigs | Fresh coriander – finely chopped |
| To taste | Salt |
| As needed | Oil |
Instructions
- Heat the Oil: Begin by heating oil in a pressure cooker over medium heat.
- Add Spices: Once the oil is hot, add the celery and sauté for about 10 seconds to release its aroma.
- Sauté Aromatics: Incorporate the sliced onions, green chilies, ginger, and garlic into the pot. Cook until the onions become soft and translucent.
- Tomato Addition: Stir in the chopped tomatoes and continue to cook until they soften, creating a flavorful base.
- Incorporate Potatoes: Add the potato wedges, mixing them well with the spices and tomato mixture.
- Season and Pressure Cook: Pour in 1/2 cup of water, add salt to taste, and stir to combine. Close the cooker and cook until you hear 2 whistles, then turn off the heat.
- Release Pressure: Allow the pressure to release naturally, then carefully open the lid.
- Final Touch: Add the finely chopped fresh coriander, mixing well.
- Serve: Serve hot alongside Dal Tadka, Bundi Raita, and Phulka for a complete Punjabi meal.
This Aloo Amritsari recipe not only delights the palate with its rich flavors but also offers a comforting and wholesome dining experience, perfect for lunch or dinner gatherings. Enjoy the ultimate fusion of taste and tradition!
