This original Tarla Dalal recipe can be viewed for free

Potato Amritsar


by
Added to 10 cookbooks
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Punjabi opulence is manifested in this amazing dish of potatoes cooked in rich, red cashew and curd gravy.

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Preparation Time: 
Cooking Time: 
Serves 4.
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Ingredients



For the paste
3/4 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
2 green chillies, roughly chopped
6 cloves of garlic (lehsun), roughly chopped
12 mm. (½") piece ginger (adrak), roughly chopped
salt to taste

Other ingredients
3 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 cup fresh curds (dahi)
1 1/2 tsp cornflour
2 tsp chopped mint leaves (phudina)
2 cups boiled potatoes , cut into halves and deep fried
salt to taste
oil for deep frying

For the garnish
1 tbsp finely chopped coriander (dhania)

Method

    For the paste
    1. Combine all the ingredients with ½ cup of water and cook on a low flame till the onion soften.
    2. Cool and blend in a mixer to a smooth paste. Keep aside.

    How to proceed
    1. Heat the oil in a pan, add the ground paste and sauté till the mixture leaves the oil.
    2. Add the chilli powder and garam masala and sauté again for 1 minute.
    3. Mix the curds, cornflour and mint leaves very well.
    4. Add the curds mixture, potatoes and salt and sauté for 4 to 5 minutes.
    5. Serve hot garnished with coriander.
    RECIPE SOURCE : PotatoesBuy this cookbook
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