Potato Amritsar

Tarla.Dalal's picture

Apr. 03, 2015

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.


Baby potatoes 2 Cup (32 tbs) , boiled (peeled, halved and deep
Curd 1 Cup (16 tbs)
Cornflour 1 1/2 Teaspoon
Oil 1 Tablespoon
Chilli powder 1 Teaspoon
Garam masala 1/2 Teaspoon
Salt To Taste
For the paste
Roughly chopped onions 3/4 Cup (12 tbs)
Broken cashewnuts 2 Tablespoon (kaju)
Green chillies 2 Teaspoon , chopped finely
Garlic 1 Tablespoon , chopped finely (lehsun)
Ginger 1 Teaspoon , chopped finely (adrak)
Salt To Taste
Coriander 1 Tablespoon , chopped finely (dhania)



For the paste

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. 

Cool and blend in a mixer to a smooth paste. Keep aside.


Combine the curds, cornflour and ½ cup of water in a bowl, mix well using a whisk and keep aside. 

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. 

Add the curds-cornflour mixture, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring continuously. 

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 9 Minutes
Ready In: 9 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 282Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 386 mg16.08%

Total Carbohydrates 35 g11.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet