Aloo Amritsari Recipe (Navratri Fasting/Vrat Recipe)
Aloo Amritsari is a traditional Punjabi dish that is perfect for Navratri fasting or any vegetarian meal. This hearty, flavorful recipe features tender, cubed potatoes cooked with sautéed onions, tomatoes, and a blend of aromatic Indian spices. Its simplicity and wholesome ingredients make it an ideal dish for both special occasions and everyday meals. The warm, earthy spices combined with the natural sweetness of potatoes make this dish a comforting and satisfying choice for any occasion.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Potatoes (Aloo) | 4, cut into wedges |
| Ajwain (Carom seeds) | 1 teaspoon |
| Onion | 2, sliced |
| Ginger | 2-inch piece, 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 |
| Oil | For cooking |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
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Prepare the base: Begin by heating a pressure cooker with a little oil over medium heat. Once the oil is hot, add the ajwain (carom seeds) and let them temper until the aroma is released.
-
Sauté aromatics: Add the sliced onions, grated ginger, and crushed garlic to the cooker. Sauté on medium heat, stirring occasionally, until the onions turn soft and translucent.
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Cook the tomatoes: Add the finely chopped tomatoes to the mixture. Cook until the tomatoes soften and become mashed, stirring frequently. This process allows the tomatoes to blend into the base of the curry.
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Season the dish: Once the tomatoes have cooked down, sprinkle in the turmeric powder, garam masala, coriander powder, and Kashmiri red chilli powder. Stir well to evenly coat the onions and tomatoes with the spices.
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Add the potatoes: Now, add the cubed potatoes (Aloo) to the mixture. Stir to combine all the ingredients.
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Cook under pressure: Add about 1/2 cup of water and salt to taste. Stir everything together, then close the pressure cooker with the lid. Cook for 2-3 whistles on medium heat, allowing the pressure to build up and cook the potatoes until soft.
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Release pressure and garnish: Turn off the heat and let the pressure release naturally. Once the cooker is safe to open, carefully release the lid. Stir in the freshly chopped coriander leaves for a burst of freshness.
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Serve: Serve your Aloo Amritsari hot with Ajwain Puri or Phulka for a complete and fulfilling meal.
Tips:
- For an extra punch of flavor, you can add a handful of green chilies when sautéing the onions.
- The dish is traditionally enjoyed with puris (fried bread) or chapati (flatbread), which help to balance the rich flavors.
- This recipe is a great option for those observing Navratri or any fasting rituals, as it aligns with vegetarian and Vrat-friendly ingredients.
Enjoy this delicious, hearty Aloo Amritsari as a part of your lunch or dinner, packed with flavors and healthful ingredients that everyone will love!
