Amritsari Aloo Subzi – Potatoes In Tomato Gravy

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 flat bread 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.

Amritsari Aloo Subzi - Potatoes In Tomato Gravy

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.

Amritsari Aloo Subzi - Potatoes In Tomato Gravy

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 tsp (blend of five spices)
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 1/2 tsp
  • Kasoori methi – 1 tsp
  • Lemon juice – 2 tsp
  • Oil or butter – 1 tbsp
  • Salt – to taste

Amritsari Aloo Subzi - Potatoes In Tomato Gravy

Procedure to make Amritsari Aloo Subzi –

  • Peel the potatoes and chop them into 1/2 inch cubes. I cook them until 3/4th done in the microwave, but you could also use the pressure cooker or stove top method to cook the potatoes. Make sure you don’t over cook 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.

Amritsari Aloo Subzi - Potatoes In Tomato Gravy

  • 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.

Amritsari Aloo Subzi - Potatoes In 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 - Potatoes In Tomato Gravy


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35 thoughts on “Amritsari Aloo Subzi – Potatoes In Tomato Gravy

    1. 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.

  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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.

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