Ingredients (measuring cup used, 1 cup = 250 ml)
- 4 medium potatoes/aloo or 300 gms or 10.5 oz
- 1 large tomato, about ¾ cup finely chopped tomatoes
- 1 inch ginger/adrak, finely chopped or 1.5 tsp finely chopped ginger
- ¼ tsp fenugreek seeds/methi seeds
- ¼ tsp turmeric powder/haldi
- ½ tsp red chili powder/lal mirch powder
- 1 tsp cumin powder/jeera powder
- 1 tsp fennel powder/saunf (if you don't have ground fennel, then lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
- 1 tsp coriander powder/dhania powder
- 1 tsp dry mango powder/amchur powder
- ½ tsp garam masala powder
- ⅛ tsp asafoetida/hing
- 1 to 1.5 cups water or add as required
- 1 tbsp oil or ghee salt as required
Instructions
1. boil the potatoes till they are very well cooked and can be easily crumbled.2. peel and crumble the potatoes. keep aside.
3. heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
4. add finely chopped ginger and saute for a half a minute on low flame.
5. add chopped tomatoes and stir.
6. saute the tomatoes till they soften and you see oil releasing from the sides.
7. add the crumbled potatoes and stir well. saute for a minute.
8. add water and stir again. you can adjust the consistency as you want by adding less or more water.
9. add salt & dry mango powder/amchur powder.
10. 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.
11. lastly add chopped coriander leaves and garam masala powder.
12. 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.
