This is like Indian-style fries with gravy. Its name is derived from the name of a town, Amritsar, which is the home of a golden Sikh temple. The idea is for the potatoes to have that deep golden colour.
The Fries:
Russet potatoes are skinned, then steamed for 10 to 15 minutes - softened a bit, but still hard in the centre. They are sliced into chunky fries by cutting the potatoes in half lengthwise, and chopping each half into 5, lengthwise, then each of these lengths in half (you end up with thumb-sized potato chunks). Then they get tossed with a batter that consists of chick pea flower, water, lots of cayenne pepper, cumin powder, salt, and pepper. What's interesting is that the batter doesn't completely cover the fries; there are clumps here and there. To get an idea, there's about 1/3 the amount of batter that would be needed to completely envelop the potatoes. Finally, the battered-potatoes get deep fried until cooked through and deeply golden.
The Gravy:
Hot oil in a pan, whole bay leaves are tossed in, then minced garlic and minced ginger, ginger powder, as well as some fennel seeds. Sauteed briefly. Sliced red onions are added and sauteed, then both "butter chicken sauce" (which is very cooked down tomatoes), and onion sauce (cooked down onions) are added with a little bit of water. A bit of chaat masala and garam masala was tossed in for good measure. It gets finished off with a bunch of fresh cilantro and lemon juice.
What's unique about this dish is the contrast between cayenne pepper's heat and lemon juice's sour acidity.