Aloo Rasedar

A spicy and thin potato curry that is quick and easy to make. An excellent choice if you have unexpected guests!
Ingredients - Serves 4
  • 500g potatoes, cut into large cubes
  • 300 g tomatoes, chopped
  • 3 tbsp oil
  • 2 cups water
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • 1 tsp ground fennel
  • 1 tsp red chilli powder
  • a pinch of hing (asafoetida)
  • ½ tsp garam masala powder, optional
  • ½ tsp dry ginger powder, optional
  • fresh coriander, chopped, optional
  • Salt, to taste
  1. Place the potatoes pieces with ½ cup of water, cover and cook in the {microwave} on high for 8 minutes. Cool and set aside. You can peel the skins if you want to or leave them on
  2. Heat oil in a saucepan. Add all the spices, mix well and then add the chopped tomatoes
  3. Fry till the tomatoes are completely soft
  4. Add the potatoes and 2 cups of water and bring to a boil
  5. Smash a few of the potatoes into smaller pieces, add salt and let the curry simmer for 8-10 minutes
  6. Turn off the heat, add the fresh coriander to garnish
  7. Serve hot with chapati, paratha or naan
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