Aloo Rasedar – Uttar Pradesh Potato Curry
Aloo Rasedar - Uttar Pradesh Potato Curry - a great way to use up those extra potatoes or transform leftover boiled potatoes. A quick and easy potato curry for a Vegetarian Breakfast - Indian Style!
Servings: 6 people
Calories: 32kcal
Ingredients
- 4 potatoes about 1 lb.
- 1 tablespoon ghee
- pinch of asoefetida
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon red chile powder cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon fennel seed
- 1 teaspoon ground coriander
- 1 " piece of ginger finely chopped
- 1 large tomato chopped
- 1 teaspoon dried mango powder aamchur
- 1 teaspoon dried fenugreek Kasuri Methi
- 1/2 teaspoon garam masala
- salt to taste
- 2 tablespoons finely chopped cilantro
Instructions
- Peel potatoes and boil until tender. Drain and crumble by hand. Set aside.
- In a deep skillet or saucepan, heat ghee. Add a pinch of asoefetida. After it sizzles, add fenugreek, turmeric, chile, cumin, fennel and coriander. Fry for 1 minute.
- Add ginger and cook for 1 more minute.
- Add tomato and cook until tomato turns mushy, about 5 minutes.
- Add potato, kasuri methi, garam masala and 1 1/2 cups water. Bring to a boil. Simmer for 10 minutes.
- Add mango powder and salt. Cook for 1 more minute.
- Add cilantro and stir to combine. Serve with poori or your favorite flatbread.
Nutrition
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 3mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
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