Rasedar Aloo Recipe, How to make Rasedar Aloo

At home the humble potato gets added to every vegetable like cauliflower, peas, French beans, capsicum and the rest of the veggies are left behind. No amount of nutritional counselling helps when it comes to matter of taste J

In north India; especially in Uttar Pradesh, this recipe is served in many small joints or eateries, where aloo rasedar is served with puris or kachoris.

These are the most popular combo.

This is a no onion no garlic thin spiced curry recipe, which is made with tomatoes, spices, ginger and of course potatoes.

Serves: 4

Time: 20 min

Ingredients:

• 3 medium size potatoes, boiled
• 1 large tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1½ tsp. ginger grated
• ¼ tsp turmeric powder 
• 1 tsp. coriander powder
• ½ or 1 tsp red chili powder
• ½ tsp garam masala
• ¼ tsp fenugreek seeds/methi seeds
• 1 tsp. cumin powder/jeera powder
• ½ tsp. fennel powder/saunf powder
• ½ tsp dry mango powder/amchur powder
• 1/8 tsp. asafoetida/hing
• 1 tbsp. ghee/oil
• Salt to taste

Direction:

1. Peel and crumble the boil potatoes and keep aside.
   
2. Take a pan. Heat oil on low flame. Add all the spice fenugreek seeds, green chili, asafoetida, coriander powder, cumin, fennel, red chili and turmeric powder. Sauté for half a minute on low flame.
   
3. Now add grated ginger and chopped tomatoes and stir.
   
4. Sauté the tomatoes till they soften and you see oil releasing from sides.
5. Add crumbled potatoes and stir well. Sauté for a minute.
   
    
6. Add water and stir again. Adjust the consistency a derised, by adding led or more water.
   
7. Add salt and dry mango powder.
8. Stir well, bring the curry to boil and simmer for 8-10 minute, or till the curry is slightly thicken.
9. Lastly add garam masala and mix well
   

Tips:

This curry is very adaptable and you can vary the tang and heat content as per your taste

Serving suggestion:

Garnish the Aloo Rasedar with chopped coriander leaves. It is mostly served with puris, and makes a filling breakfast or brunch, ideal for weekend breakfast. It can also be served with roti or parantha.