Aloo Amritsari Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are cooked but still firm. Peel and cut them into cubes.
• STEP 2.Heat oil in a deep pan and fry the potatoes until they turn golden and crispy. Remove and drain excess oil.
• STEP 3.In a separate pan, heat some oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they turn soft.
• STEP 5.Add the spices - red chili powder, turmeric, coriander powder, and garam masala. Mix well and cook for a few minutes.
• STEP 6.Add the fried potatoes to the pan and toss them gently to coat them with the spice mixture. Cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or naan.

Cooking Tips

• Make sure to boil the potatoes until they are cooked but still firm. Overcooked potatoes will become mushy.
• For extra crispiness, you can double-fry the potatoes. After the first fry, let them cool for a few minutes and then fry them again.
• Adjust the spice levels according to your preference. You can add more or less chili powder and garam masala.
• You can also add some lemon juice or amchur powder for a tangy flavor.

Storage and Serving

• Aloo Amritsari is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.