Amritsari Aloo Ki Launji is a Punjabi-style sweet and spicy potato curry. It pairs very well with poori and paratha and can be made in under 20 minutes using simple ingredients. Make it using my easy recipe (vegan).
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About Aloo Ki Launji
Amritsari Aloo Ki Launji is a sweet, sour, and spicy potato curry from Punjab.
This sweet and sour curry is made using boiled potatoes and is flavored with tamarind, jaggery, and a few spices. This curry also gets a distinct flavor from the pickle spices like fennel seeds, fenugreek seeds, nigella seeds, black cardamom, and asafetida, which makes it even more delicious.
It can be savored for breakfast, brunch, family get-togethers, potlucks, festive meals, or enjoyed for your regular meals too.
This aloo ki launji recipe is vegan and can be easily made gluten-free. You can easily double or triple the recipe too.
As we all love potatoes for our meals, here are some more recipes that will surely satiate your taste buds
Ingredients
Potatoes – You will need boiled potatoes to make this recipe. Boil them in a traditional pressure cooker, instant pot, or in a pot over the stovetop. I have explained the processes below in the post.
Oil – I have used vegetable oil for this recipe but you can use mustard oil too.
Spices – Spices like fennel seeds (saunf), fenugreek seeds (methi), nigella seeds (kalonji), and black cardamom (badi elaichi) are used. These spices add a great flavor to the curry.
Spice Powders – To add a little more taste and color, add some basic spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, and salt.
Use Kashmiri red chili powder, as it will add a nice red color to the launji without making it too spicy.
Green Chilies – Adjust the amount of green chilies as per the spice level you like.
Tamarind Paste – It adds a great tangy and sour flavor. You can use lime juice in place of tamarind.
Jaggery – To balance the sour and spicy flavor, jaggery is added for sweetness.
Others – To add more flavor to the curry, ingredients such as asafetida (hing) and fresh ginger are also used.
How To Make Aloo Ki Launji
Peel 0.6 lb (300 g) boiled potatoes and mash them coarsely with your hands.
Heat 2 tablespoon vegetable oil in a skillet over medium-high heat.
Once the oil is hot, add
- 1 teaspoon fennel seeds (lightly crushed)
- ¼ teaspoon fenugreek seeds (lightly crushed)
- ½ teaspoon nigella seeds (lightly crushed)
- 1 whole black cardamom (lightly crushed)
- ¼ teaspoon asafetida
and let them crackle for 4-5 seconds.
Add 1 teaspoon ginger and 2-3 green chilies (slit into half) and fry for 6-8 seconds.
Add the mashed potatoes and mix everything well.
Now add
- 2 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
and cook for a minute.
Add 2 cups of water to the skillet and mix well.
Cover the skillet and cook for 5-6 minutes on medium heat.
Remove the lid and add 2 teaspoon tamarind paste and 2 teaspoon crushed jaggery and cook for another 2-3 minutes.
This curry is supposed to be slightly thin. Add more water if it is thick.
Check for salt and add more if needed.
Serve hot with poori or paratha.
Serving Suggestions
Serve this launji with phulka, paratha, kachori, and poori.
It will also taste great with bhatura or any other Indian bread.
Storage Suggestions
Store this curry in an airtight container in a refrigerator for 3-4 days.
Reheat in a microwave or in a pan. Add some water while reheating if the curry has thickened.
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Recipe Card
Amritsari Aloo Ki Launji Recipe
Ingredients
- 0.6 pound potatoes (300 g, boiled and peeled )
- 2 tablespoons vegetable oil
- 1 teaspoon fennel seeds (saunf) (coarsely crushed)
- ¼ teaspoon fenugreek seeds (methi) (coarsely crushed)
- ½ teaspoon nigella seeds (kalonji) (coarsely crushed)
- 1 whole black cardamom (badi elaichi) (coarsely crushed)
- ¼ teaspoon asafetida (hing)
- 1 teaspoon grated ginger
- 2-3 green chilies (slit into half)
- 2 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 teaspoons tamarind paste
- 2 teaspoons crushed jaggery
Instructions
- Peel boiled potatoes and mash them coarsely with your hands.
- Heat oil in a skillet over medium high heat.
- Once the oil is hot, add fennel seeds, fenugreek seeds, nigella seeds, black cardamom, and asafetida, and let them crackle for 4-5 seconds.
- Add ginger and green chilies and fry for 6-8 seconds.
- Add the mashed potatoes and mix everything well.
- Now add coriander powder, Kashmiri red chili powder, turmeric powder, and salt, and cook for a minute.
- Add 2 cups of water to the skillet and mix well.
- Cover the skillet and cook for 5-6 minutes on medium heat.
- Remove the lid and add tamarind paste and jaggery and cook for another 2-3 minutes.
- This curry is supposed to be slightly thin. Add more water if it is thick.
- Check for salt and add more if needed.
- Serve hot with poori or paratha.
Did you make this recipe? Let me know!