ALOO RASEDAR
Aloo Rasedar is a spiced, thin potato gravy made with tomatoes, ginger and spices. A no onion no garlic recipe from the Uttar Pradesh cuisine. Best served with kachori, poori or luchi.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Boil the potatoes till they are very well cooked and can be easily crumbled. You can steam or boil the potatoes in a pan on the stovetop, in the Instant Pot or in a stovetop pressure cooker.
- For cooking in a stovetop pressure cooker, add rinsed potatoes and 2 to 2.5 cups of water in a 3 litre pressure cooker.
- Pressure cook on medium heat for 3 to 4 whistles. When the pressure drops on its own, then only remove the lid.
- Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.
- When the potatoes become warm or cool, peel and crumble them. Set aside. You can also chop the boiled potatoes if you like after peeling them.
- Heat oil. On the lowest heat add all these spice powders - coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder, turmeric powder.
- Stir to mix taking care that the spices do not burn.
- Add finely chopped ginger and sauté for a half a minute on low heat.
- Add chopped tomatoes and stir.
- On medium-low heat sauté the tomatoes till they soften and you see oil releasing from the sides.
- Add the boiled and crumbled potatoes and mix well. Sauté for a minute.
- Add water and stir again. You can adjust the consistency as you want by adding less or more water.
- Add salt as required and dry mango powder.
- Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
- Lastly add chopped coriander leaves and garam masala powder.
- Stir and serve Aloo Rasedar gravy with roti or paratha or poori. You can also garnish with a bit of chopped coriander leaves and then serve.
Nutrition Facts : Calories 284 kcal, Carbohydrate 54 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 419 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 4.4 g, ServingSize 1 serving
SPICY POTATOES (RASADAR ALOO)
This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.
Provided by Mrs B
Categories Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the potatoes and dry them, lightly peel the skins if necessary.
- Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
- Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
- Add the potatoes and fry for 2-3 minutes, again stirring constantly.
- Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
- Remove from heat and serve garnished with the coriander leaves.
Nutrition Facts : Calories 527.7, Fat 28.7, SaturatedFat 3.8, Sodium 1207.4, Carbohydrate 63.3, Fiber 11.8, Sugar 9, Protein 8
INDIAN-STYLE POTATOES - KHATTA ALOO
Make and share this Indian-Style Potatoes - Khatta Aloo recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
- Add the onion and cook 1 minute.
- Add the garlic, hot chile, and ginger, and cook until the onion is tender.
- Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
- Warm the dish through until hot and garnish with the cilantro and mint leaves.
- Serve hot.
Nutrition Facts : Calories 132.2, Fat 7.2, SaturatedFat 1, Sodium 8.1, Carbohydrate 16.6, Fiber 2.9, Sugar 2.3, Protein 2.2
EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
- Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
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- Cook the potatoes as a whole, poke some holes in them with a fork to help cook quicker. You can cook them in a pressure cooker, microwave or on the stove top. Once cooled, remove skin and crumble them with your hands.
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