Aloo Rasedar Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, asafoetida, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add boiled and cubed potatoes and mix well.
• STEP 6.Add water and simmer for 10-15 minutes until the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Boil the potatoes until they are just cooked and still firm. Overcooked potatoes can become mushy in the curry.
• For a spicier curry, add green chilies or increase the quantity of red chili powder.
• You can adjust the consistency of the gravy by adding more or less water according to your preference.

Storage and Serving

• Aloo Rasedar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Aloo Rasedar with steamed rice, jeera rice, or roti for a delicious meal.