Cut aloo into long pieces.
Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
Marinate alu pieces for 15 minutes.Heat oil and deep fry the aloo. Keep aside.
Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and
Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.