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Aloo Launji & Poori

Delicious potato curry form Amritsar: Khati Mithi Aloo Launju Recipe

Indulge in the zesty flavors of Aloo Launji – a mouthwatering Punjabi potato dish that's both tangy and sweet, a true culinary delight!
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Prep Time: 6 hours
Cook Time: 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: aloo launji, Potato curry
Servings: 4
Author: Yogendra

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.
    Soaked Methi Seeds
  • Prepare the potatoes by peeling, washing, and dicing them into medium-sized pieces.
    Dicing potato

Preparing the Curry:

  • Heat Ghee or Vegetable Oil in a cooking vessel.
    Ghee in Cooking Vessel
  • Add Fennel seeds and Asafoetida, allowing them to sizzle for a minute.
    Adding Fennel seeds
  • Add the soaked fenugreek seeds, and sauté them for a while.
    Soaked Fenugreek Seeds
  • Now, add the diced potatoes and gently mix. Let them sauté for a couple of minutes over low flame.
    Stirring Diced Potatoes
  • Incorporate the Turmeric Powder, Crushed Red Chilli Powder, and Salt into the mix. Stir well to combine all the spices.
    Adding Spices and Salt
  • Pour in the Water
    Adding water to curry.
  • Add Jaggery. Cover the vessel with a lid and let it cook for approximately 10 minutes over medium heat.
    Adding Jaggery
  • After cooking check if the potatoes are cooked, mash a few of the potatoes to achieve a slightly thick consistency.
    Mashing Potatoes
  • Add Tamarind Paste and continue to cook for a couple of minutes.
    Adding Tamarind Pulp Curry
  • Finally, add Kasuri Methi Leaves for aroma, give it a gentle mix, and serve hot. This dish complements Poori perfectly.
    Adding Kasuri Methi
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