Ingredients for Aloo Rasdar Indian Potato In Gravy Ala Rukshana
- 4-5 medium Russet potatoes, peeled and cut into 1-inch cubes (approx. 1 1/2 lbs)
- Green Peas
- 1 1/2 tbsp light oil
- 1 large onion, finely chopped
- part of 1 tbsp ginger-garlic paste
- part of 1 tbsp ginger-garlic paste
- 2 large tomatoes, pureed (or 1 (14.5 oz) can crushed tomatoes)
- 3-4 green chilies, slit (or adjust to taste)
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 1 1/2 tsp garam masala powder
- 1 tsp mango powder (amchur) (optional)
- 1/4 cup chopped fresh coriander leaves (cilantro)
- sea salt, to taste
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 cup water
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How to Make Aloo Rasdar Indian Potato In Gravy Ala Rukshana
- Heat the oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.
- Stir in the ginger and garlic paste and cook for another minute until fragrant.
- Add the green chilies (adjust quantity to your spice preference) and cook for 30 seconds until slightly softened.
- Add the potatoes and turmeric powder. Cook for 2-3 minutes, stirring frequently.
- Pour in the tomatoes and mango powder (if using). Stir well to combine.
- 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.
- Stir in the garam masala and coriander leaves. Cook for another 2 minutes.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
1g
Carbs
26g
