Alur Rasa(Bangladesh)

Name: Alur Rasa(Bangladesh)
Total time: 2400 s
Yield: 4 peoples
Cuisine: Indian
Ingredients: 500 grams small potatoes; 1 teaspoon ginger paste; 1 medium size tomato paste; 1 teaspoon turmeric powder; 1 teaspoon chilli powder; 1/2 teaspoon cumin powder; to taste Salt; 1/4 teaspoon sugar; 1 teaspoon roasted fried spices; 3 tablespoons mustard oil; 1 bay leaf; 1 dried chilli; 1/2 teaspoon whole cumin; 1 tablespoon ghee; 2 tablespoons chopped coriander leaves

Debasree Sarkar @sree_24

Kolkata,West Bengal

This is my grandma's recipe, this recipe is served with rice.

Debasree Sarkar @sree_24

Kolkata,West Bengal

This is my grandma's recipe, this recipe is served with rice.

Saved

Ingredients

30-40 min

4 peoples

500 gramssmall potatoes
1 teaspoonginger paste
1medium size tomato paste
1 teaspoonturmeric powder
1 teaspoonchilli powder
1/2 teaspooncumin powder
to tasteSalt
1/4 teaspoonsugar
1 teaspoonroasted fried spices
3 tablespoonsmustard oil
1bay leaf
1dried chilli
1/2 teaspoonwhole cumin
1 tablespoonghee
2 tablespoonschopped coriander leaves

Saved

Steps

30-40 min

1

1/2 teaspoon whole cumin seeds, 1/2 inch cinnamon, 2 small cardamoms, 2 cloves dry roasted and powdered, the fried spices are ready.
2

Boil the potatoes and peel them.
3

Now fry the bay leaves, dried chilli, whole cumin seeds with mustard oil in a pan for 20 seconds.
4

If the potatoes are golden in color, add ginger paste, tomato paste, turmeric powder, chilli powder, cumin powder, salt and sugar one by one and we'll mixed all spices with potato.
Remove the oil from the spices and add hot water for gravy.
5

When the gravy boils, spread the roasted fried spices, chopped coriander leaves, ghee and serve with hot rice.
6

Note: - The specialty of this recipe is gravy is thin, will not dry.