Wednesday, 28 June 2017

Aloo Rassa

This is a Potato Curry recipe. This dish can be eaten with chapatis, rotis, parathas or pooris. It can be had during breakfast or main course. 
4 medium size Potatoes boiled and crumbled
1 large tomato chopped
1/2 tsp Ginger paste
¼ tsp Fenugreek seeds 
Salt to taste
¼ tsp Turmeric powder 
½ tsp Red chilli powder
1/2 tsp  Cumin powder 
1 tsp Coriander powder 
1 tsp Fennel powder 
1/2 tsp Dried Mango powder 
1/2 tsp Garam masala powder 
Pinch of Asafoetida
1 tsps Oil

Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. Add the potatoes, salt, garam masala powder and dried mango powder. Stir and add a cup of water. Stir and and let the curry simmer for 10 minutes. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.

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