This is the famous spicy aloo dish from Punjab. Have it rolled into a chapati, on top of tandoori roti or with puri, it's always yummy!
This is very easy to make and utterly delicious! Great with rice and dal. I also tried it as a samosa filling and it was perfect. The only changes were: I cubed and pressure cooked the potatoes to save time instead of boiling them whole and then cubing them. Also, I used lemon juice instead of amchoor which I didn't have. Many thanks, DesiCook22. - 25 Aug 2013