Aloo Rassedar

Boiled Potatoes Cooked in tomato gravy

ingredients

• Potatoes-boiled peeled & cut to chunks 500 gm
• finely chopped ginger 1 tbsp
• Asafoetida a pinch
• 2-3 tomatoes chopped
• 1 tsp fennel seeds -roasted and coarsely grounded
• 1 tsp fenugreek seeds roasted and coarsely grounded
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• Salt to taste
• Ghee 1 tbsp
• Green coriander leaves for garnish
• Water as required for gravy

Method

1. Heat ghee, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the ghee. remove Potatoes & keep aside
2. using same pan add chopped tomatoes &grated ginger & salt cook till it becomes soft & rest of dried powder. once u get nice aroma .Add potatoes & enough water to cover the potatoes, and bring to a boil.
3. Simmer for 10-15 minutes.till u get desired consistency ,serve with hot poori