Potato Amritsar Video by Tarla Dalal

Potato Amritsar Video by Tarla Dalal

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Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.


Recipe Description for Potato Amritsar ( Subzi)

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


2 cups boiled and peeled baby potatoes halves , deep-fried
1 cup curds (dahi)
1 1/2 tsp cornflour
1 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
salt to taste

For The Paste
3/4 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
2 tsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving


For the paste

  1. Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  2. Cool and blend in a mixer to a smooth paste. Keep aside.

How to proceed

  1. Combine the curds, cornflour and ½ cup of water in a bowl, mix well using a whisk and keep aside.
  2. Heat the oil in a non-stick kadhai, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  3. Add the curds-cornflour mixture, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Add the potatoes and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Garnish with coriander and serve hot with parathas.

See step by step images of Potato Amritsar ( Subzi) Recipe

RECIPE SOURCE : PotatoesBuy this cookbook

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