Aloo Rassedar-Curry-Tariwale Aloo-Aloo Tamatar Sabzi-Quick and Simple Potato Gravy by Chef Smita

Описание: Recipe: Aloo Rassedar
Makes: 2-3
Preparation Time: 10 mins
Cooking Time: 40 mins

Ingredients:
400 grams Potatoes (Pressure cooked until 4 whistles)
2 small sized Onions=100 grams (sliced into lengths)
2 large sized Tomatoes=180 grams (finely chopped)
1/2 cup Coriander leaves (finely chopped)
3 Green Chilies (finely chopped)
2 tbsp. ginger-Garlic paste (1-1/2 inch ginger root, 8-10 cloves of garlic)

For Tadka:
1 tsp. Mustard Seeds
1-1/2 tsp. Cumin Seeds
1/4th tsp. Asafoetida Powder
1/4th tsp. Fennel Seeds
1/4th tsp. Fenugreek Seeds

Powdered Masalas:
1 tsp. Turmeric Powder
1 tbsp. Kashmiri Red Chili Powder
1 tbsp. Coriander Powder
2 tsp. Garam Masala Powder
1 tsp. Fennel Seeds Powder
2 tsp. Dry Mango Powder

Other Ingredients:
Cooking Oil
Salt


Steps:
1) Peel off the skin and mash the potatoes roughly.
2) Heat 3 tbsp. Cooking Oil in a pan. Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Asafoetida Powder. Add Ginger-Garlic Paste. We will fry Ginger-Garlic paste for a min. Add Green Chilies and Onions and cook until Onions turn light brown in color.
3) After Onion turns light brown in color, add turmeric powder and mix. Add Coriander leaves and Tomatoes and mix well. We must cook until tomatoes turn mushy and add Salt to hasten the softening process. Cook covered on slow heat.
4) We have cooked tomatoes for 15 mins. Now add Red Chili Powder, Coriander Powder, Garam Masala Powder, and Fennel Seed Powder and mix well. Bhunao on medium heat. As mixture begins to become dry, add some water and continue Bhunao.
5) After 8 mins of Bhunao, Oil begins to ooze out. Now add Dry Mango Powder and mix. We have heated 3 cups of water until it is lukewarm. Typically, gravy has thin consistency.
6) We are using 3 cups of water, add salt to taste and allow gravy to simmer. Add some fresh coriander leaves. As the gravy begins to boil, add mashed potatoes. You may add some more water to attain desired consistency.
7) Reduce heat and cook covered. After 10 mins of cooking on reduced heat, Aloo Rassedar is ready to be served

Aloo rassedar is best enjoyed with hot Pooris

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