Potato Amritsar

Potato Amritsar

Added to 752 cookbooks   This recipe has been viewed 30369 times

Deliciously good, it is a super accompaniment to almost any main course dish.

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Potato Amritsar recipe - How to make Potato Amritsar

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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250 gms baby potatoes, boiled
1 tsp chilli powder
1/2 tsp garam masala
1 cup curds (dahi)
1 1/2 tsp cornflour
5 to 6 chopped mint leaves (phudina)
oil for deep-frying
salt to taste

To be ground into a paste
2 onions, chopped and boiled
2 tbsp cashewnuts (kaju)
2 green chillies
6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
salt to taste

Other ingredients
3 tbsp oil
chopped coriander (dhania)
  1. Cut the potatoes in halves and deep fry in oil.
  2. Heat the oil in a tava and fry the paste till the oil leaves the sides.
  3. Add the chilli powder and garam masala and fry again for 1 minute.
  4. Mix the curds, cornflour and mint leaves very well.
  5. Add the curds mixture, potatoes and salt and fry for 4 minutes.
  6. Garnish with coriander.
  7. Serve hot.

RECIPE SOURCE : Tava CookingBuy this cookbook

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