Aloo Rasedar | Spicy-Tangy Potato Curry

Aloo Rasedar, an Uttar Pradesh cuisine, can be made in a jiffy. Aloo - potato; rasedar - gravy having thin consistency. Just boil and peel the potatoes and that is all; this spicy-tangy potato curry can be made very quickly. This sabzi goes well with pooris and especially kachoris. Another distinctive feature of this curry is that, this is 'No Onion No Garlic' recipe. Let's see how to make this curry.

Ingredients:

Potatoes - 3
Tomato - 1
Ginger - 1 tsp finely chopped
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Kasuri methi - 1/2 tsp
Salt - as required
Water - as required
Oil - 2 tsp
Fennel seeds - 1/2 tsp

Preparation:

Boil & peel the potatoes and mash them. Chop 1 medium sized tomato.

Method:

Heat oil in a kadai, add fennel seeds. When they splutter, add ginger, saute for few seconds. Add chopped tomatoes; saute for some time.

Now add turmeric-red chilli-coriander-jeera-garam masala powders, required salt and cook until tomato turns mushy.

Now add mashed potatoes, required water (to get thin gravy consistency) and close the lid and cook for 5 minutes.

Add kasuri methi and mix well.

Remove from flame and garnish with coriander leaves. Aloo rasedar is ready to serve.

 Very simple, isn't? Do try and give me your feedback!