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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Feb 12, 2017 · Modified: Jan 9, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Amritsari Aloo Subzi - Potatoes In Tomato Gravy

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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.

Amritsari Aloo Subzi in a bowl

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.

 Potatoes In Tomato Gravy in a bowl

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.

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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.
Frying spices
  • 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.
Cooking Tomato Gravy
  • 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.
Amritsari Aloo Subzi is ready and served

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Amritsari Aloo Subzi

Amritsari Aloo Subzi – Potatoes In Tomato Gravy

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.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Lunch Recipes
Cuisine: Indian, North Indian
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 341kcal
Author: Sandhya Ramakrishnan

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.

Nutrition

Calories: 341kcal | Carbohydrates: 70g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 1700mg | Fiber: 11g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 81mg | Calcium: 87mg | Iron: 4mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Lisa says

    December 31, 2021 at 3:54 pm

    5 stars
    This is delicious. Thank you for sharing the recipe.

    Reply
    • Sandhya Ramakrishnan says

      January 04, 2022 at 6:26 pm

      Thank you Lisa.

      Reply
  2. Priya Srinivasan says

    April 16, 2017 at 1:19 pm

    finger-licking good, super delicious side for roti;s!:)

    Reply
  3. Srivalli Jetti says

    March 07, 2017 at 6:06 am

    Love how bright the dish looks Sandhya..very nicely done.

    Reply
  4. harini says

    March 01, 2017 at 10:15 pm

    Very delicious one with panch phoran.

    Reply
  5. themadscientsistskitchen says

    February 28, 2017 at 6:54 am

    Looks yum Sandhya. Now I am bookmarking it.

    Reply
  6. Pavani says

    February 27, 2017 at 6:09 pm

    That's a delicious potato curry with panch phoron. Great side with rotis.

    Reply
  7. Daniela Anderson says

    February 22, 2017 at 6:59 am

    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.

    Reply
  8. Molly Kumar says

    February 21, 2017 at 11:05 pm

    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.

    Reply
  9. Julie | Bunsen Burner Bakery says

    February 20, 2017 at 3:02 pm

    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!

    Reply
    • Sandhya Ramakrishnan says

      February 21, 2017 at 7:02 am

      Julie, love old family tips like these that makes life a lot more easier. Thanks.

      Reply
  10. Sara @ Modern Little Victories says

    February 20, 2017 at 12:33 pm

    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.

    Reply
  11. Natalie | Natalie's Food & Health says

    February 20, 2017 at 8:30 am

    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.

    Reply
    • Sandhya Ramakrishnan says

      February 21, 2017 at 7:02 am

      That's exciting to have a new Indian grocery near you. My nearest in about 45 minutes away and that is a pain!

      Reply
  12. Byron Thomas says

    February 20, 2017 at 7:29 am

    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!

    Reply
    • Sandhya Ramakrishnan says

      February 21, 2017 at 7:03 am

      Thanks Byron! Recipes like these hit close to home for me and brings back memories.

      Reply
  13. Hanady | Recipe Nomad says

    February 20, 2017 at 1:10 am

    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!

    Reply
  14. valmg @ From Val's Kitchen says

    February 19, 2017 at 6:51 pm

    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.

    Reply
  15. Marisa Franca @ All Our Way says

    February 19, 2017 at 3:09 pm

    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.

    Reply
  16. Leah says

    February 19, 2017 at 10:02 am

    This dish sounds so tasty! I love curries and Indian food, and would love to try this out!

    Reply
  17. Kathryn @ FoodieGirlChicago says

    February 19, 2017 at 7:58 am

    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.

    Reply
  18. Jessica (Swanky Recipes) says

    February 19, 2017 at 4:03 am

    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.

    Reply
  19. Priya Suresh says

    February 19, 2017 at 2:49 am

    Never get bored of potatoes and this Aloo subzi is prefect to enjoy with some rotis, lipsmacking here.

    Reply
  20. Kathy McDaniel says

    February 18, 2017 at 7:31 pm

    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.

    Reply
  21. Kylee from Kylee Cooks says

    February 18, 2017 at 10:02 am

    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!

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 12:42 pm

      I am so excited that you love Indian food! Many find it very spicy. Simple dishes are the best. Thanks.

      Reply
  22. Gloria @ Homemade & Yummy says

    February 18, 2017 at 9:20 am

    I love experimenting with curries. This sounds flavourful and delicious. Naan for dipping is all you need to a great meal.

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 12:43 pm

      Thanks Gloria! This is a very simple one to try with lot of flavors.

      Reply
  23. Veena Azmanov says

    February 18, 2017 at 7:38 am

    I love aloo roit. Goes so well together you need nothing else.. This looks delish. love the color

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 12:44 pm

      Thanks Veena! The color is from using Kashmiri Chili powder. It is not very spicy but adds a great color.

      Reply
  24. Sarah @ Champagne Tastes says

    February 17, 2017 at 10:05 pm

    I've never tried making any aloo curries, but I love eating them! I'll have to try this- it looks delicious!!!

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 12:44 pm

      Sarah, aloo curries are the easiest. Do give it a try.

      Reply
  25. Stephanie@ApplesforCJ says

    February 17, 2017 at 2:42 pm

    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?

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 12:46 pm

      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.

      Reply
  26. Sarita says

    February 14, 2017 at 5:39 pm

    Aloo looks delicious.. must have tasted great with rotis

    Reply
  27. srividhya says

    February 13, 2017 at 11:16 am

    Perfect side for roti. Yummmm

    Reply
  28. Gayathri Kumar says

    February 12, 2017 at 9:21 pm

    That is a nice side dish for rotis. I am drooling here looking at the spread..

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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