North Indian Curry
Aloo Rasedar is a winter special easy spiced mashed potatoes curry which is a popular North Indian cuisine. Adding tamarind sauce, peas and cauliflower to the curry as per your taste (optional) makes it delicious. You can have this curry as a side dish with puris, rice, peas pulao, channa paratha, plain paratha, nan and also parota.
4 Medium Sized Potatoes (Peeled and Chopped)
1 to 2 Finely Chopped Tomatoes
1 Tsp Finely Chopped Ginger (optional)
1/4 Tsp Fenugreek Seeds (Methi Seeds) (optional)
1/4 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1/4 Tsp Cumin Seeds (Jeera)
2 Tsp Coriander Powder (Dhania)
1 Tsp Amchur Powder (Dry Mango Powder) (optional)
Salt To Taste
1/2 Tsp Garam Masala Powder
A Pinch of Hing (Asafoetida)
1/4 Tsp Mustard Seeds (Rai)
1 and 1/2 Tbsp Vegetable Oil
1 to 2 Cups of Water or As Required
Finely Chopped Coriander Leaves
For Boiling Potatoes
Boil the potatoes till they are cooked and ready to mash / crumble easily.
Peel the skin out of potatoes and keep aside.
For Preparing Aloo Rasedar
Heat the oil in a kadai or pan. Now add all the spices (powders also) - coriander powder, cumin seeds, red chilli powder, methi seeds, asafoetida, turmeric powder, mustard seeds and sir on a low flame.
Add finely chopped ginger and saute for 1/2 minute on a low flame.
Add the chopped tomatoes and keep stirring.
Wait for the tomatoes to soften and saute them till you see oil realising from the sides.
Add the crumbled potatoes, stir well and saute for a minute.
Add water and stir well. The gravy consistency can be adjusted as per your taste by adding more or less water.
Add salt, amchur powder (dry mango powder) and mix well.
Bring the potato gravy on a low flame simmer for 10 to 12 minutes. Here you can add extra mashed potatoes to thicken the gravy slightly as per your taste.
Add chopped coriander leaves and garam masala powder. Mix them well into the gravy.
Stir well and garnish with a bit of finely chopped coriander leaves on top of the gravy. Spicy and tasty aloo rasedar curry is ready to be served hot with roti / chapathi / poori / paratha or rice.
* You can add chopped onions in the curry to make it more tastier according to your taste.
* To spice up and make the recipe flavourful, you can add crushed ginger garlic paste.
* Instead of cutting the potatoes you can also use sliced potatoes in the curry.
* Always adjust the spices according to you taste.
* You can use a kadai or pan or pressure cooker to prepare the dish (its takes more time to cook in a pan).