Amritsari Aloo ki Launji is a well-liked recipe for potato curry from Punjab, the Northern Indian state. It’s tangy, it’s spicy, and it keeps you coming back for more. In this post I’m going to give you the right way to make this dish as well as some tips and tricks for making a perfect potato curry every time.
Why I LOVE… This Recipe!
I am obsessed with Aam Panna and why not?… for starters, it is an explosion of flavors in the mouth – sour mangoes, some spices to give it a zing, and then coolness from mint.
This makes a good way to quench thirst; insert fresh mint and an ice cube if you want to make it colder, keep the syrup refrigerated for long.
Moreover, there is something gratifying about making this delightful drink.
I like that balance between being not too strong but refreshing and chill at once.
It’s basic, it’s delicious and also the quintessential summer time refreshment companion.
So on my recent trip to Amritsar, I had to start my days at that famous place known for its amazing Aloo Ki Launji. It has become a tradition for me every morning in Amritsar. But this time, I had a different plan in mind – I was determined to figure out the secret recipe and bring these mouthwatering flavors back home.
I wanted that authentic taste whenever I desired it and what better way than sharing it with everyone through my blog. So get ready to experience the soul of this Amritsari hidden gem right in your kitchen.
Amritsari Aloo ki Launji is an interesting addition to Amritsari cuisine which goes well with strong flavors from the region. While dishes like Butter Chicken or Chole Bhature steal most of the attention; This potato curry offers a unique twist with its sweet-tangy-savory notes combination.
The meals are hearty and aromatic; spices are generous while using plenty of ghee or dairy products in them all. What makes Amritsari Aloo ki Launji special is that there are various flavors such as fennel seeds ,jaggery (cane sugar)and tamarind which gives complexity to it.
This dish may not be so famous but represents culinary innovation from Punjab where food served alongside hot poori or as an accompaniment adds more curiosity during your journey through different cuisines within one state called Punjabi curries until we reach our final destination so let’s keep exploring together – thus making this dish more interesting than others on offer here!
In conclusion, it is indeed an undiscovered star among many stars found in Amritsari cuisine and should definitely be tested by those who want to taste different flavors from Punjab besides its harmonious blending of sweet tangy savoury tastes which makes a hidden gem.
Amritsari Aloo Ki launji: Photo Gallery
Chef Yogi’s Notes
- Choose the Right Kind of Potatoes: Choose waxy or all-purpose potatoes that keep their shape when cooked so that you end up with a good texture in the final dish.
- Fragrant Spices are Important: You should use plenty of spices like fennel and fenugreek seeds. They form the basis of the meal, hence they need to crackle and release their fragrance in hot oil.
- Sweet versus Tangy: Adjust jaggery and tamarind quantities to your desired level of sweet and sour; taste as you go along until finding perfect equilibrium.
- Simmer Slowly: Let it simmer over low heat. The slow cook allows flavors blend together giving it a more robust flavor.
Serving Suggestions and Accompaniments
- Chapati (unleavened bread) or puri (deep-fried bread): Eat launji with chapatis or puris which provide different textures that complement each other well
- Pickles: Indian pickles such as green chili, mango or lemon pickle can be served as a condiment to give extra tanginess and crunchiness to the dish.
- Chana: Contrasting flavors and textures make chana perfect alongside amritsari.
- Side Salad: Create an easy side salad with fresh greens Diced Onions, cucumbers, tomatoes that will contrast refreshing against rich flavored launji’s
- Lassi: This traditional yoghurt based drink from India either sweet/salty lassi should serve as thirst quencher during meals.
Explore five health benefits of launji made with aloo in Amritsar
- Full of Fiber: Amritsari Aloo Ki Launji has loads of fiber from potatoes and spices among other things which helps with digestion.
- Potatoes Packed with Nutrients: Potatoes are rich in vitamins, minerals and energy if cooked properly without adding too many calories to your diet.
- Good for You Spices: This dish uses spices such as cumin seeds and fenugreek seeds that could be beneficial for your health by aiding digestion, relieving inflammation etc.
- Not High In Saturated Fats : As long as it is made using very little oil this can be considered a low fat recipe that promotes heart healthiness.
- Taste Balance : Tamarind and jaggery provide the sweetness and tanginess in this dish naturally so there’s no need for added sugars or artificial flavors.
Ingredients
- 4 Medium Potatoes Peeled and Diced
- 1 Tbsp Ghee or Vegetable Oil
- 1/2 Tsp Fennel Seeds
- 1/4 tsp Asafetida powder
- 1/2 Tbsp Fenugreek Seeds Soaked (soak them overnight or for a minimum of 6 hours)
- 1 Tsp Turmeric Powder
- 1 Tsp Crushed Red Chilli Powder Kuti laal Mirch
- 1/2 Tbsp Table Salt
- 500 ml Water
- 1/4 Cup Cane Jaggery Broken, if using powder use lesser
- 1/4 Cup Tamarind Pulp Fresh extracted
- 1/2 tsp Kasuri Methi Leaves Dry Fenugreek leaves
Instructions
Preparation:
- Soak the fenugreek seeds overnight or for at least 6 hours. Rinse and drain the water thoroughly before using them to avoid bitterness. Soaking helps in removing bitterness and softens the seeds.
- Prepare the potatoes by peeling, washing, and dicing them into medium-sized pieces.
Preparing the Curry:
- Heat Ghee or Vegetable Oil in a cooking vessel.
- Add Fennel seeds and Asafoetida, allowing them to sizzle for a minute.
- Add the soaked fenugreek seeds, and sauté them for a while.
- Now, add the diced potatoes and gently mix. Let them sauté for a couple of minutes over low flame.
- Incorporate the Turmeric Powder, Crushed Red Chilli Powder, and Salt into the mix. Stir well to combine all the spices.
- Pour in the Water
- Add Jaggery. Cover the vessel with a lid and let it cook for approximately 10 minutes over medium heat.
- After cooking check if the potatoes are cooked, mash a few of the potatoes to achieve a slightly thick consistency.
- Add Tamarind Paste and continue to cook for a couple of minutes.
- Finally, add Kasuri Methi Leaves for aroma, give it a gentle mix, and serve hot. This dish complements Poori perfectly.
FAQ- Your Amritsari aloo ki launji queries answered
Q1: Is Amritsari Aloo Ki Launji spicy?
A1: It has a balanced flavor profile with a hint of spice, but it’s not overly spicy. The sweetness and tanginess complement the spices.
Q2: Is it a healthy dish?
A2: Yes, it can be healthy when prepared with minimal oil and balanced portions. Potatoes provide nutrients, and the spices may offer health benefits.
Q3: Can I customize the level of sweetness or spiciness?
A3: Yes, you can adjust the sweetness or spiciness to your taste by varying the amount of jaggery and chili powder used in the recipe.
Q4: What are common ways to serve Amritsari Aloo Ki Launji?
A4: It is typically served as a side dish with Indian bread like roti or paratha. It can also be enjoyed with rice or as a condiment.
Q5: Is it suitable for vegetarians and vegans?
A5: Yes, Amritsari Aloo Ki Launji is a vegetarian and Just substitute ghee for any vegetable oil to make a vegan-friendly dish, rest of the other ingredients doesn’t contain any animal products.
Q6: Is this a traditional or modern recipe?
A6: Amritsari Aloo Ki Launji is a traditional recipe with roots in Punjabi cuisine. It has been enjoyed for generations and remains a beloved classic.
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