- Boiling Potatoes: Boil the potatoes till they are very well cooked and can be easily crumbled. Peel and crumble the potatoes. Keep aside. Making Aloo Rasedar Heat oil. On a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. Stir. Add finely chopped ginger and saute for a half a minute on low flame. Add chopped tomatoes and stir. Saute the tomatoes till they soften and you see oil releasing from the sides. Add the crumbled potatoes and stir well. Saute for a minute. Add water and stir again. You can adjust the consistency as you want by adding less or more water. Add salt & dry mango powder/amchur powder. Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon. Lastly add chopped coriander leaves and garam masala powder. Stir & serve aloo rasedar gravy with rotis or parathas or pooris. You can also garnish with a bit of chopped coriander leaves and then serve.
Aloo rasedar
#myrecipe
By Shaalini Shaalu
Jan, 11th
646
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Potatoes
- Romato
- Ginger
- Fenugreek
- Turmeric powder
- Red chilli powder
- Cumin
- Fennel powder
- Chilli powder
- Amchur powder
- Garam masala
- Hing
- Water
- Ghee
- Salt
