Aloo Rassedar-Tariwale Aloo-Aloo Tamatar Sabzi-Quick and Simple Potato Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
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)
  • ½ 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
  • ¼th tsp. Asafoetida Powder
  • ¼th tsp. Fennel Seeds
  • ¼th 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
Instructions
  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
  8. Aloo Rassedar is best enjoyed with hot Pooris
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/aloo-rassedar-tariwale-aloo-aloo-tamatar-sabzi-quick-and-simple-potato-curry/