By: Payal
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Aloo rasedaar is a classic Indian curry made with mashed potatoes cooked in a spicy gravy. It pairs well with piping hot puris. It is an ideal Indian breakfast enjoyed by everyone.
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500 gms potatoes (peeled), boiled
1 tbsp ginger, finely chopped
1/8 tsp asafoetida
1 tsp fennel seeds-roasted and coarsely pounded
1 tsp fenugreek seeds-roasted and coarsely pounded
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
to taste Salt
1 tsp mango powder
2 tbsp clarified butter
2 tbsp coriander leaves to garnish
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Break the potatoes by holding each one in your palm and closing your fist.
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Set aside these unevenly broken potatoes. Heat clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after.
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Sauté the potatoes well, making sure they all get coated with the clarified butter.
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Add the coriander powder, turmeric, chilli powder and salt and mix well.
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Add enough water to cover the potatoes, add the mango powder and bring it to a boil.
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Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.
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