Aloo Rasedar
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
Steps
- 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
- Heat oil in a saucepan. Add all the spices, mix well and then add the chopped tomatoes
- Fry till the tomatoes are completely soft
- Add the potatoes and 2 cups of water and bring to a boil
- Smash a few of the potatoes into smaller pieces, add salt and let the curry simmer for 8-10 minutes
- Turn off the heat, add the fresh coriander to garnish
- Serve hot with chapati, paratha or naan
By Sirisha Tadimalla on