Name: Aloo Rassedar recipe by Aayushi Manish at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes - boiled, peeled and cut in chunks 500 gms; Finely chopped ginger 1 tbsp; Asafoetida a pinch; 2-3 tomatoes chopped; 1 tsp fennel seeds (saunf) - roasted and coarsely ground; 1 tsp fenugreek seeds (methi) - roasted and coarsely ground; 2 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; Salt to taste; Ghee 1 tbsp; Green corianader leaves for garnish; Water as required for gravy

ABOUT Aloo Rassedar RECIPE

Potato gravy served with hot poori.

Ingredients Serving: 4

Potatoes - boiled, peeled and cut in chunks 500 gms
Finely chopped ginger 1 tbsp
Asafoetida a pinch
2-3 tomatoes chopped
1 tsp fennel seeds (saunf) - roasted and coarsely ground
1 tsp fenugreek seeds (methi) - roasted and coarsely ground
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste
Ghee 1 tbsp
Green corianader leaves for garnish
Water as required for gravy

Instructions

Heat ghee, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the ghee. remove the potatoes and keep aside.
Using the same pan, add chopped tomatoes &grated ginger & salt, cook till it becomes soft and add rest of the masalas. Once you get nice aroma, add potatoes & enough water to cover the potatoes, and bring to a boil.
Simmer for 10-15 minutes till you get desired consistency, serve with hot poori.

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