Rasedaar aloo

Name: Rasedaar aloo
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 boiled potatoes; 2 Tomatoes; 1 teaspoon cumin seeds; 1 Teaspoon fennelseeeds; 1 Teaspoon turmeric powder; 1 Teaspoon red chilli powder; As per taste salt; 1 Teaspoon coriander powder; 1 Teaspoon garam masala powder; 2-3 TablespoonS oil; 6 Curry leaves; 2 Teaspoons chopped coriander leaves

Divya Tekwani @DivyaTekwani

Gujarat

#Goldenapron2
#week14
#uttarpradesh

Divya Tekwani @DivyaTekwani

Gujarat

#Goldenapron2
#week14
#uttarpradesh

Saved

Ingredients

20 minutes

4 servings

6boiled potatoes
2Tomatoes
1 teaspooncumin seeds
1 Teaspoonfennelseeeds
1 Teaspoonturmeric powder
1 Teaspoonred chilli powder
As per taste salt
1 Teaspooncoriander powder
1 Teaspoongaram masala powder
2-3 TablespoonSoil
6Curry leaves
2 Teaspoonschopped coriander leaves

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Steps

20 minutes

1

Firstly boil up to 4 whistles and cool down the potatoes. Peel and dice them, keep aside.
2

Now take A deep pan heat oil in it and put mustard seeds, cumin. seeds, asafoetida, fennel seeds, coriander powder and red chilli powder one by one on low flame stir and immediately put finely chopped tomatoes.
3

Sprinkle salt cover and cook the tomatoes.
4

Scrumble the potaes with your fingers and put in the the pan. Mix well and cook on high flame for two minutes.
5

Now pour 1 glass of.water and mix well and let it come to A boil. Then cover the pan and simmer for few minutes
6

Garnish with chopped coriander and serve hot with roti or puri.