Aloo Rasedar is a classic North Indian dish featuring tender potatoes simmered in a tangy, spicy tomato gravy. It pairs perfectly with puris, chapatis, or rice, making it a versatile comfort food for any meal. This simple recipe uses minimal ingredients and a flavorful blend of spices, making it a quick and satisfying choice for any day.
Ingredients
- 4 medium-sized potatoes (boiled and peeled)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1-2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon fenugreek leaves (kasuri methi)
- 1 tablespoon oil
- Salt to taste
- Fresh coriander leaves for garnish
- 2-3 cups water (adjust for gravy consistency)
Instructions
1. Prepare the Potatoes
- Boil and Peel: Boil the potatoes until tender. Peel and roughly mash them or cut them into bite-sized pieces.
- Set Aside: Keep the prepared potatoes aside for later use.
2. Cook the Masala
- Heat Oil: Heat 1 tablespoon of oil in a pan over medium heat.
- Add Cumin Seeds: Once the oil is hot, add cumin seeds. Let them splutter.
- Sauté Onions: Add the finely chopped onions and sauté until they turn golden brown.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomatoes, green chilies, and a pinch of salt. Cook until the tomatoes turn soft and mushy.
3. Add Spices
- Incorporate Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and cook until the oil starts to separate from the masala.
4. Add Potatoes and Simmer
- Combine with Masala: Add the boiled potatoes and fenugreek leaves (kasuri methi) to the pan. Mix well to coat the potatoes with the masala.
- Adjust Gravy Consistency: Pour in 2-3 cups of water, depending on your desired gravy consistency. Mix thoroughly.
- Simmer: Let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
5. Garnish and Serve
- Garnish: Sprinkle fresh coriander leaves over the curry for added flavor and color.
- Serve Hot: Serve the Aloo Rasedar hot with puris, chapatis, or steamed rice.
Tips & Variations
- For Extra Tang: Add a teaspoon of lemon juice or amchur (dry mango powder) for a tangier flavor.
- Spice Level: Adjust the number of green chilies and red chili powder to control the spice level.
- Thicker Gravy: For a thicker gravy, mash some of the potatoes directly in the curry.
Nutrition Information (Per Serving, Approx. 4 Servings)
- Calories: 180 kcal
- Total Fat: 6 g
- Cholesterol: 0 mg
- Sodium: 350 mg
- Total Carbohydrates: 28 g
- Protein: 4 g
- Sugar: 3 g
- Fiber: 5 g
Note: Nutritional values are approximate and may vary based on ingredients and preparation methods.
