Aloo Rasedar 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.