Aloo Raseedar Sabji With Palak Puri

Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Recipe type: main course
Cuisine: north indian
Serves: 3-4

Aloo rasedar curry - spiced, thin potato curry made with onions,tomatoes, ginger & spices.

Ingredients (measuring cup used, 1 cup = 250 ml)
1.)4 medium potatoes/aloo or 300 gms or 10.5 oz
2.)1 large tomato, about ¾ cup finely chopped tomatoes
3.)1 large onion finely chopped
4.)1 inch ginger/adrak, finely chopped or 5.)1.5 tsp finely chopped ginger
6.)¼ tsp fenugreek seeds/methi seeds
7.)¼ tsp turmeric powder/haldi
8.)½ tsp red chili powder/lal mirch powder
9.)1 tsp cumin powder/jeera powder
10.)1 tsp coriander powder/dhania powder
11.)1 tsp dry mango powder/amchur powder
12.)½ tsp garam masala powder
13.)⅛ tsp asafoetida/hing
14.)1 to 1.5 cups water or add as required
15.)1 tbsp oil or ghee
16.)salt as required

How to make the recipe:
1.)Boil the potatoes till they are very well cooked and can be easily crumbled.
peel and crumble the potatoes. Keep aside.

2.)Heat oil on a low flame add chopped onions & sauté till onions cook well and turns slightly golden in colour then add all the spice powders - coriander powder, cumin powder,asafoetida, methi seeds, red chili powder, turmeric powder. stir.
add finely chopped ginger and saute for a half a minute on low flame.

3.)Add chopped tomatoes and stir.
saute the tomatoes till they soften and you see oil releasing from the sides. Now add the crumbled potatoes and stir well. saute for a minute.

4.)Add water and stir again. you can adjust the consistency as you want by adding less or more water.

5.)Add salt & dry mango powder/amchur powder.stir and mix well. bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon.

6.)Lastly add chopped coriander leaves .

7.)Stir & serve aloo rasedar curry with rotis or parathas or pooris. you can also garnish with a bit of chopped coriander leaves and then serve with puri ,khasta
kachori,etc.