POTATO RECIPE

PUNJABI POTATO AMRITSARI RECIPE

Ingredients:

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves

Preparation:

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Cut aloo into long pieces.

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Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add

1 tsp of oil and mix well.

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Marinate alu pieces for 15 minutes.

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Heat oil and deep fry the aloo. Keep aside.

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Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red

chilli powder, annardana powder, garam masala and mix well.

●

Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.

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Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

STUFFED POTATO RECIPE

Ingredients:

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)

1 tbsp chopped onion

1 capsicum (cored, seeded and chopped)

1 tbsp peas

2 green chilies (chopped)

4 medium tomatoes (cubed)

2 cloves of garlic (chopped)

Salt To Taste

2/3rd cup water

1/4th cup ghee

1tsp chopped coriander leaves

How to make bharawn aloo:

●

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and

carefully scoop the inside.

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Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan

with the water.

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Parboil until the water is fully absorbed into the mixture.

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Fill the mixture into the potatoes, cover with the potato lids and secure with wooden

cocktail sticks (toothpicks).

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Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over

a moderate heat for 2 minutes.

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Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and

cook potatoes in their own steam for about 10 minutes until tender.

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Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.