Aloo Rasdar Indian Potato In Gravy Ala Rukshana Recipe

Ingredients for Aloo Rasdar Indian Potato In Gravy Ala Rukshana

• Russet Potatoes
• Green Peas
• Light Oil
• 1 large onion, finely chopped
• Fresh Ginger
• Garlic Cloves
• 1 cup chopped tomatoes
• 2-3 green chilies, finely chopped (adjust to taste)
• Turmeric
• Chili Powder
• Garam Masala Powder
• Mango Powder
• Coriander Sprigs
• Sea Salt

How to Make Aloo Rasdar Indian Potato In Gravy Ala Rukshana

1. Heat the oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
2. Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.
3. Stir in the ginger and garlic paste and cook for another minute until fragrant.
4. Add the green chilies (adjust quantity to your spice preference) and cook for 30 seconds until slightly softened.
5. Add the potatoes and turmeric powder. Cook for 2-3 minutes, stirring frequently.
6. Pour in the tomatoes and mango powder (if using). Stir well to combine.
7. Add salt to taste and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
8. Stir in the garam masala and coriander leaves. Cook for another 2 minutes.
9. Garnish with fresh cilantro and serve hot with rice, naan, or roti.