Name: Aloo rassa recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Boiled potatoes - 2; Tomatoes (chopped) - 1; Ginger (chopped) - 1.5 tsp; fennel seeds - 1 tsp; Turmeric powder - 1/2 tsp; Cumin powder - 1 tsp; Coriander powder - 1 tsp; Red Chilly powder - 1 tsp; Garam masala powder - 1/4 th tsp; Amchur powder - 1/8 th tsp; Asafoetida (Hing) - 2 pinches; Fenugreek seeds (methi Dana) - 1/4 th tsp; Refined oil; Coriander leaves (handful); Salt

ABOUT Aloo rassa RECIPE

This is one of my favourite recipes thar reminds of how delicious an indian breakfast is. A plate ful of fluffed pooris with a aloo gravy. **Country : United kingdom

Ingredients Serving: 4

Boiled potatoes - 2
Tomatoes (chopped) - 1
Ginger (chopped) - 1.5 tsp
fennel seeds - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilly powder - 1 tsp
Garam masala powder - 1/4 th tsp
Amchur powder - 1/8 th tsp
Asafoetida (Hing) - 2 pinches
Fenugreek seeds (methi Dana) - 1/4 th tsp
Refined oil
Coriander leaves (handful)
Salt

Instructions

Dry roast the fennel seeds and coarsely ground them to a powder.
Heat some oil in the pan and add the methi Dana. Once they smell, add the chopped ginger.
Saute for few seconds and then add the powdered masalas and salt. Add the hing as well.
Now add the chopped tomatoes. Cook on a low flame for few minutes. Then add the boiled potatoes, crumbled roughly and mix well.
Then add about 1 cup of water and bring upto boil. This curry has a lot of gravy hence the large amount of water.
Check for seasoning and sprinkle generous amount of coriander leaves. Serve hot with puris.

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