Aloo ki Launji | Khatti Meethi Aloo ki Sabzi

Aloo ki Launji | Khatti Meethi Aloo ki Sabzi is a finger-licking sweet and sour potato curry that tastes delicious with Poori or Paratha.

Aloo ki Launji is a Punjabi style of a Khatti Meethi Aloo ki Sabzi. The first time I had it was at Kanha Sweets in Amritsar. They served it as a side dish with Chola Poori. It was a perfect balance of sweet and sour flavours and I naturally asked for the recipe. They kindly obliged, so today’s recipe is straight from Amritsar.

This quick and simple recipe is bursting with flavours. The Hing or asafoetida dominates the flavour. The fennel seeds and Nigella seeds give it a wonderful aroma as well as taste. The ingredients are simple, yet each one contributes to the flavour of this dish. There are many varieties of Launji In summers I make Aam ki Launji and Tamatar ki Launji.

Ingredients required for Aloo ki Launji

Potato: Use boiled potatoes, do not cut them, after peeling lightly crush them with your hands.

Ghee/ Oil: I prefer ghee, but you can use oil too.

Sugar: We can use jaggery instead of sugar, remember in that case the colour of the launji will change.

Tamarind: Tamarind will give tartness to the curry.

Whole Spices: Fennel, fenugreek and Nigella seeds give a very prominent flavour to the curry.

Seasoning: Season the launji with basic spices like turmeric powder, red chilly powder and salt.

How to make Aloo ki Launji | Khatti Meethi Aloo ki Sabzi ?

Firstly, boil the potatoes, peel and keep them ready.
Next, add ghee to a Kadhai, heat it at medium flame. Ghee should not burn.
Add fennel seeds, fenugreek seeds and Nigella seeds. Saute them for just a minute.
Now crush the potatoes With your hands and add to the Kadai.
Add turmeric powder, red chilli powder, sugar and salt. Mix well so that the potatoes are well coated with the spices.
Add about 11/2 cups of water and let the launji boil.
Now simmer the flame and cook covered for 2-3 minutes.
Lastly, add the tamarind pulp and mix. Break the big potato pieces if there are any.
Simmer again and cook. Potatoes should absorb the flavours.
The gravy should be well blended and full of flavours. Take a test check.
The launji should be spicy, tangy and sweet.

Different Types of Launji

• Aam ki Launji
• Tamatar ki Launji
• Methi ki Launji
• Amla Launji
• Amrood ki Launji
• Pethe ki Launji

Serving Suggestions

Launji tastes best with a poori or a paratha, though the calorie-conscious can serve it with chapati too.
You can also serve it with Bhatura or Kachori.

Storage Suggestions

Aloo ki Launji can be stored for 3-4 days in a refrigerator. Add some hot water before serving as it tends to get thick.

Aloo ki Launji | Khatti Meethi Aloo ki Sabzi Is my post under the Theme Pick One Ingredient and Make Three. I have picked Potato and will be sharing some more recipes with it for the next two days.

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5 from 3 votes

Aloo ki Launji | Khatti Meethi Aloo ki Sabzi

Aloo ki Launji | Khatti Meethi Aloo ki Sabzi is a finger-licking sweet and sour potato curry that tastes delicious with Poori or paratha.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Indian Cuisine, Punjabi Cuisine

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Author Vaishali Sabnani

Equipment

• Pressure Cooker

Ingredients

• 4 Potatoes boiled
• 1 tbsp Ghee
• 1/2 tsp Fennel Seeds coarsely ground
• 1/4 tsp Fenugreek Seeds coarsely ground
• 1/4 tsp Nigella Seeds
• 1/3 tsp Turmeric Powder
• 1/3 tsp Red Chilly Powder
• 2 tsp Sugar
• 2 tbsp Tamarind Pulp
• Salt to taste

Instructions

• Add ghee to a pot and let it heat on medium flame.
• Next, add fennel seeds, fenugreek seeds and Nigella seeds. Saute for a few seconds.
• Now add the peeled and mashed potatoes. Mash the potatoes with your hands.
• Add turmeric powder, red chilly powder, salt and sugar.
• Mix everything very well and saute for 2-3 minutes.
• Now add about 11/2 cups of water. Cover with a low and let the potatoes cook for 2-3 minutes.
• Next add the tamarind pulp.
• At this point take a test check of the flavours .
• The Aloo Sabzi should be slightly sweet, slightly spicy and slightly tangy. It should be a perfect balance of flavours.
• If there are any big pieces of Aloo, break them with the ladle. Cook the curry for another 3-4 minutes, till the gravy, is a little thick and the potatoes have absorbed the flavours.