### TranslatedIngredients: 4 Potatoes (Aloo) - cut into wedges,1 teaspoon Ajwain (Carom seeds),2 Onion - sliced,2 inch Ginger - grated,2 cloves Garlic,2 Tomatoes - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Kashmiri Red Chilli Powder,4 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to tase,Sunflower Oil - for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Punjabi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Aloo Amritsari by heating the pressure cooker with a little oil and temper the ajwain seeds till the aroma comes.Next add the onion, green Chillies, ginger and garlic and saute on low to medium heat until the onions are softened.Once the onions are softened, add the chopped tomatoes, saute until the tomatoes soften and mashed. At this point you can add salt as required which enhances the cooking of tomatoes.Next add the remaining ingredients including the aloo. Add 1/2 cup of water, salt and cover the pressure cooker. Cook until you hear a couple of whistles and turn off the heat. Allow the pressure to release naturally.Once done, open the pressure cooker and stir in the coriander leaves.You can serve it along with Ajwain Puri and Phulka to make it a complete meal.