Amritsari Alu Recepie

Amritsari Aloo

Aloo Amritsari

Fixings: 

250gms Aloo (potato) 

2 Onions, cut 

2 tsp Ginger-garlic glue 

1/2 tsp Ajwain 

Salt To taste 

1/2 glass Besan 

1 tsp Corainder Powder 

1 tsp Red bean stew powder 

1/2 tsp Garam masala 

1/2 tsp Annardana Powder 

Oil For Frying

Handful Corainder clears out 

Planning: 

Cut aloo into long pieces. 

Make a slight hitter of besan, salt, ginger-garlic glue, ajwain seeds including little water. Include 1 tsp of oil and blend well. 

Marinate alu pieces for 15 minutes. 

Hotness oil and profound broil the aloo. Keep aside. 

Heat 2 tsp of oil, include onions and saute till tan. Include salt, turmeric powder, red bean stew powder, annardana powder, garam masala and blend well. 

Include the aloo (potato) and throw well. Stew the fire and cook for an alternate 5- 6 minutes. 

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