Potato Amritsar, subzi recipe
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Potato Amritsar
Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.
Preparation Time: 10 minutes.
Cooking Time: 9 minutes.
Serves 3.
2 cups boiled and peeled baby potato halves, deep-fried
1 cup curds (dahi)
1½ tsp cornflour
1 tbsp oil
1 tsp chilli powder
½ tsp garam masala
Salt to taste
For the paste
¾ cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
2 tsp roughly chopped green chillies
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
Salt to taste
For the garnish
1 tbsp finely chopped coriander (dhania)
For serving
Parathas
For the paste
1. Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
2. Cool and blend in a mixer to a smooth paste. Keep aside.
How to proceed
1. Combine the curds, cornflour and ½ cup of water in a bowl, mix well using a whisk and keep aside.
2. Heat the oil in a non-stick kadhai, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Add the curds-cornflour mixture, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring continuously.
4. Add the potatoes and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish with coriander and serve hot with parathas.
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