Amritsari Aloo Subzi is a very simple and flavorful side dish, which is made with just a very few ingredients and yet is very aromatic and delicious.
I am making recipes to highlight different flavors from different states of India. Yesterday I blogged about the Haryana special Bajra roti which is a gluten-free flatbread made with millet flour.
Today I have a very simple and flavorful side dish, Amritsari Aloo Subzi from Punjab which is made with just a very few ingredients and yet is very aromatic and delicious.
I bookmarked the recipe fro Amritsari Aloo subzi from Srivall's space few months back and fell in love with it. I am always on hunt for recipes without onion and garlic and this fell right on the mark.
Panch phoran is one of my favorite blend of spices and use it in any opportunity I get. Panch phoran is a blend of five spices in equal amounts that is used predominantly in Eastern parts of India.
Valli had not used panch phoran in the recipe, but she had used the fennel seeds, kalonji (Nigella seeds), and fenugreek seeds (methi dana). Panch phoran has mustard seeds and cumin seeds in addition to the three that she had used and hence I thought I would just use that blend as it is my favorite.
This recipe for Amritsari Aloo Subzi is very similar to the Rasedar Aloo Matar also known as the Benarasi Aloo Matar. If preferred we could also add some peas along with the potatoes.
I am also going to extend the recipe and try to use it on mixed vegetables when I make it next time.
I served the Amritsari Aloo with phulkas for lunch.
Preparation time - 15 minutes
Cooking time - 30 minutes
Difficulty level - easy
Recipe adapted from - Spice Your Life
Ingredients to make Amritsari Aloo Subzi - Serves 4
- Potatoes - 4 (large)
- Tomatoes - 4 large or thick tomato puree - 1 cup
- Green chilies - 2 to 3 (slit)
- Panch Phoran - 2 teaspoon (blend of five spices)
- Turmeric powder - 1 tsp
- Red chili powder - 1 ½ tsp
- Kasoori methi - 1 tsp
- Lemon juice - 2 tsp
- Oil or butter - 1 tbsp
- Salt - to taste
Procedure -
- Peel the potatoes and chop them into ½ inch cubes. I cook them until ¾th done in the microwave, but you could also use the pressure cooker or stovetop method to cook the potatoes. Make sure you don't overcook the potatoes as they would cook a little further in the subzi.
- Puree the tomatoes and keep them aside.
- In a pan, heat the butter or oil or the combination of both and add the panch phoran.
- Once the spices turn aromatic, add the tomato puree along with the green chilies. Mix well and let it come to a boil. Simmer until the puree has thickened a bit and becomes aromatic.
- Add turmeric powder, salt, and red chili powder. My mother always tells me not to add salt initially as it causes the gravy to splatter all over. I always add it after the gravy has thickened a bit.
- Now add the cooked potatoes and mix. Add about 2 to 3 cups of water or until the gravy is in the desired consistency.
- Bring the subzi to a boil and then simmer for about 10 minutes.
- Crush the kasoori methi / dried fenugreek leaves a little bit and add it to the subzi.
- Turn off the flame and add the lemon juice. Serve hot with paratha or phulka.
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Recipe
Amritsari Aloo Subzi – Potatoes In Tomato Gravy
Equipment
- pan
Ingredients
- 4 large Potatoes
- 1 cup Tomatoes 4 large or thick tomato puree
- 2 Green chilies Slit
- 2 teaspoon Panch Phoran A blend of five spices
- 1 teaspoon Turmeric powder
- 1½ teaspoon Red chili powder
- 1 teaspoon Kasoori methi
- 2 teaspoon Lemon juice
- 1 tbsp. Oil or butter
- to taste Salt
Instructions
- Peel the potatoes and chop them into ½ inch cubes. I cook them until ¾th done in the microwave, but you could also use the pressure cooker or stovetop method to cook the potatoes. Make sure you don't overcook the potatoes as they would cook a little further in the subzi.
- Puree the tomatoes and keep them aside.
- In a pan, heat the butter or oil or the combination of both and add the panch phoran.
- Once the spices turn aromatic, add the tomato puree along with the green chilies. Mix well and let it come to a boil. Simmer until the puree has thickened a bit and becomes aromatic.
- Add turmeric powder, salt, and red chili powder. My mother always tells me not to add salt initially as it causes the gravy to splatter all over. I always add it after the gravy has thickened a bit.
- Now add the cooked potatoes and mix. Add about 2 to 3 cups of water or until the gravy is in the desired consistency.
- Bring the subzi to a boil and then simmer for about 10 minutes.
- Crush the kasoori methi / dried fenugreek leaves a little bit and add it to the subzi.
- Turn off the flame and add the lemon juice. Serve hot with paratha or phulka.
Lisa says
This is delicious. Thank you for sharing the recipe.
Sandhya Ramakrishnan says
Thank you Lisa.
Priya Srinivasan says
finger-licking good, super delicious side for roti;s!:)
Srivalli Jetti says
Love how bright the dish looks Sandhya..very nicely done.
harini says
Very delicious one with panch phoran.
themadscientsistskitchen says
Looks yum Sandhya. Now I am bookmarking it.
Pavani says
That's a delicious potato curry with panch phoron. Great side with rotis.
Daniela Anderson says
This dish reminds me of home, although we only use basic seasoning, it looks pretty similar to one of our stews that is absolutely delicious, I would certainly enjoy it so much. Plus, I can never have enough of potatoes.
Molly Kumar says
Love the recipe and we do make it very often. The tang + spiciness in this one, adds so much fresh flavor to an everyday potato curry.
Julie | Bunsen Burner Bakery says
I've never heard that you should wait to add salt because it's the salt that causes everything to splatter. I'm going to try it and see if it helps - I love old family tips like this!
Sandhya Ramakrishnan says
Julie, love old family tips like these that makes life a lot more easier. Thanks.
Sara @ Modern Little Victories says
I'm here for any potato recipe but this one looks absolutely incredible. So full of flavor and it's not something i've ever had before so I can't wait to try this.
Natalie | Natalie's Food & Health says
Oh.. I remember your Bajra roti flatbread 🙂 I have it saved to try and this is perfect dish to complement that flatbreads. Sounds flavorful and so delicious. Since Indian spice store opened near my house I think I'll be cooking Indian dishes more from now on.
Sandhya Ramakrishnan says
That's exciting to have a new Indian grocery near you. My nearest in about 45 minutes away and that is a pain!
Byron Thomas says
I've seen this dish of yours a few times over the last few days. I had popped up on my Twitter feed as well as my Pinterest feed. It's a great looking dish that sounds completely homey and hearty. I can't wait to try it!
Sandhya Ramakrishnan says
Thanks Byron! Recipes like these hit close to home for me and brings back memories.
Hanady | Recipe Nomad says
Oh this looks absolutely fabulous! Indian food is so versatile! And I love the recipes that you can't find at a traditionally Indian restaurant! I have most of the spices too so I'll have to give this one a shot!
valmg @ From Val's Kitchen says
I haven't had potatoes in a red sauce in quite a long while. I don't eat much Indian food but t sounds like it's a very flavorful dish.
Marisa Franca @ All Our Way says
I'm not familiar with Indian food, so thank you for the information. This is the year where I'm expanding our culinary taste -- I'll pin this so I can put it on our roster. Sometimes making seasonings at home works out better. Thank you for including how to do that.
Leah says
This dish sounds so tasty! I love curries and Indian food, and would love to try this out!
Kathryn @ FoodieGirlChicago says
I've never had this before but is sounds delicious and easy to make. Thanks for including the details on how to make the seasoning yourself.
Jessica (Swanky Recipes) says
This is such a simple comfort food that our family loves to make. I bet this recipe is delicious especially with the green chilies and a little spice.
Priya Suresh says
Never get bored of potatoes and this Aloo subzi is prefect to enjoy with some rotis, lipsmacking here.
Kathy McDaniel says
I never had this dish but it sounds so tasty and something my entire family would enjoy especially my vegetarian little one! I'm very intrigued.
Kylee from Kylee Cooks says
I love simple, but fully flavored dishes like this one. We're big on Indian food in my house (my husband and I eat it at least once a week). This looks perfect to add to our recipe rotation!
Sandhya Ramakrishnan says
I am so excited that you love Indian food! Many find it very spicy. Simple dishes are the best. Thanks.
Gloria @ Homemade & Yummy says
I love experimenting with curries. This sounds flavourful and delicious. Naan for dipping is all you need to a great meal.
Sandhya Ramakrishnan says
Thanks Gloria! This is a very simple one to try with lot of flavors.
Veena Azmanov says
I love aloo roit. Goes so well together you need nothing else.. This looks delish. love the color
Sandhya Ramakrishnan says
Thanks Veena! The color is from using Kashmiri Chili powder. It is not very spicy but adds a great color.
Sarah @ Champagne Tastes says
I've never tried making any aloo curries, but I love eating them! I'll have to try this- it looks delicious!!!
Sandhya Ramakrishnan says
Sarah, aloo curries are the easiest. Do give it a try.
Stephanie@ApplesforCJ says
This sounds so good and I'm always looking for recipes with garlic and onions. I've never had Panch Phoran but would be interested in trying it. Is this a seasoning that would be hard to find?
Sandhya Ramakrishnan says
Panch phoran is something you can find in the Indian grocery stores, but you can make it yourself. It is just equal quantities of mustard seeds, cumin, fennel seeds, nigella seeds and fenugreek seeds. I make my own.
Sarita says
Aloo looks delicious.. must have tasted great with rotis
srividhya says
Perfect side for roti. Yummmm
Gayathri Kumar says
That is a nice side dish for rotis. I am drooling here looking at the spread..