Aloo Badi Rasedaar Recipe

Add Review
Aloo Badi Rasedaar
How to make Aloo Badi Rasedaar
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Potato, peas and nuggets float happy in this gravy recipe.

Ingredients of Aloo Badi Rasedaar

  • 250 gm potatoes-boiled in their jackets and peeled
  • 1 cup badis - or more if small
  • 1 cup shelled peas
  • 1/4 cup ghee
  • 1 tsp cumin seeds
  • 1 Tbsp finely chopped ginger
  • 1/2 cup grated tomatoes
  • Salt to taste
  • 1/2 tsp turmeric
  • 1/4 cup yoghurt-beaten smooth
  • 2 1/2 cups water-approx.
  • 1 Tbsp chopped coriander leaves

How to Make Aloo Badi Rasedaar

  • 1.Break the potatoes in the palm of your hand and set aside.
  • 2.Heat the ghee and add the nuggets in very quickly. Stir till they get slightly darker. Remove from ghee.
  • 3.In the same ghee, add cumin seeds and ginger.
  • 4.Saute till the ginger turns a light brown, then add the tomatoes.
  • 5.Stir-fry till the fat separates. Add the potatoes and the peas. Cook over high heat till lightly fried.
  • 6.Add salt, turmeric, and the nuggets.
  • 7.Add enough water to cover the mixture and bring to a boil. Simmer till the peas are cooked and the nuggets are soft, but retain their shape.
  • 8.If nuggets take very long to cook, it is advisable to cook them in some water after frying them.
  • 9.Then add nuggets with water to potato mixture. Mix in the yoghurt and mix.
  • 10.Serve garnished with coriander leaves.