Aloo Rasdar Indian Potato In Gravy Ala Rukshana Recipes

ALOO RASEDAR

Steps:

• Boil the potatoes till they are very well cooked and can be easily crumbled. You can steam or boil the potatoes in a pan on the stovetop, in the Instant Pot or in a stovetop pressure cooker.
• For cooking in a stovetop pressure cooker, add rinsed potatoes and 2 to 2.5 cups of water in a 3 litre pressure cooker.
• Pressure cook on medium heat for 3 to 4 whistles. When the pressure drops on its own, then only remove the lid.
• Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.
• When the potatoes become warm or cool, peel and crumble them. Set aside. You can also chop the boiled potatoes if you like after peeling them.
• Heat oil. On the lowest heat add all these spice powders - coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder, turmeric powder.
• Stir to mix taking care that the spices do not burn.
• Add finely chopped ginger and sauté for a half a minute on low heat.
• Add chopped tomatoes and stir.
• On medium-low heat sauté the tomatoes till they soften and you see oil releasing from the sides.
• Add the boiled and crumbled potatoes and mix well. Sauté for a minute.
• Add water and stir again. You can adjust the consistency as you want by adding less or more water.
• Add salt as required and dry mango 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 and serve Aloo Rasedar gravy with roti or paratha or poori. You can also garnish with a bit of chopped coriander leaves and then serve.

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Steps:

• Grind garlic and ginger together to make a paste.
• Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

INDIAN POTATOES - ALOO KURMA

Steps:

• Put oil into skillet and add mustard and cumin seeds. When they start to sputter, add onion, garlic and ginger. Saute until golden brown, about 5 minutes.
• Add tomatoes and peas and cook until tomatoes are cooked.
• Add potatoes, salt, red chile powder, coconut powder, turmeric and garam masala. Add 1/4 c water. Cook, covered, over med heat until potatoes are cooked through, stirring occasionally, about 10-15 minutes.
• Serve, sprinkled with cilantro leaves as garnish.

ALOO RASDAR - INDIAN POTATO IN GRAVY ALA RUKSHANA

Steps:

• The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside.
• Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well.
• Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste.
• Simmer on low until the gravy thicken slightly.
• Garnish with chopped cilantro and serve hot.