Aloo Amritsari Recipe
Indulge in the delightful flavors of Punjab with this Aloo Amritsari recipe, a comforting vegetarian dish that is not only easy to prepare but also rich in taste and aroma. Perfectly spiced and infused with the warmth of ajwain and garam masala, this dish makes a fantastic addition to your lunch table. Served with warm Ajwain Puri or Phulka, it promises a satisfying meal that’s sure to please your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, cut into wedges |
| Ajwain (Carom seeds) | 1 teaspoon |
| Onion | 2, sliced |
| Ginger | 2 inches, grated |
| Garlic | 2 cloves |
| Tomatoes | 2, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutritional Element | Per Serving |
|---|---|
| Calories | Approximately 210 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
Instructions
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Begin by heating a pressure cooker over medium heat and adding a tablespoon of sunflower oil. Once the oil is hot, add the ajwain seeds, allowing them to temper until they release their aromatic fragrance, which should take about 30 seconds.
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Next, introduce the sliced onions into the cooker, along with the grated ginger and minced garlic. Sauté the mixture on low to medium heat until the onions become soft and translucent, which should take around 5 to 7 minutes.
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Once the onions are softened, add the finely chopped tomatoes. Continue to sauté this mixture, stirring occasionally, until the tomatoes soften and begin to break down, forming a sauce-like consistency. This should take another 5 to 10 minutes. At this stage, add salt to taste, which will help enhance the cooking of the tomatoes.
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With the base of your dish ready, incorporate the remaining ingredients, including the potato wedges. Add 1/2 cup of water to the mixture to facilitate cooking. Stir everything together well to ensure that the potatoes are evenly coated with the spices.
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Secure the lid on the pressure cooker, making sure it’s properly sealed. Cook until you hear a couple of whistles, which should take about 5 minutes. Once you hear the whistles, turn off the heat and allow the pressure to release naturally—this will help the flavors meld beautifully.
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After the pressure has released completely, carefully open the pressure cooker. Stir in the finely chopped coriander leaves, giving the dish a fresh flavor boost.
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Serve your Aloo Amritsari hot, accompanied by crispy Ajwain Puri or soft Phulka, making for a complete and delightful meal. Enjoy the vibrant flavors and comforting texture of this Punjabi classic!
This Aloo Amritsari recipe encapsulates the essence of Punjabi cuisine, merging simple ingredients to create a dish that is both hearty and satisfying. Ideal for any lunch gathering or a cozy family meal, it highlights the beautiful simplicity and depth of flavors that Indian cooking has to offer.
