Aloo Rasedar
Soya Manchuriyan , Manchuriyan , kaalan
Ingredients
4 medium potatoes (roughly chopped)
1 large tomato (finely chopped)
1.5 tsp ginger (finely chopped)
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp coriander powder
1 tsp amchur powder
1 tsp garam masala powder
1 tsp asafoetida
1 cup water or add as required
1 tbsp oil
Salt as required
1 large tomato (finely chopped)
1.5 tsp ginger (finely chopped)
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp coriander powder
1 tsp amchur powder
1 tsp garam masala powder
1 tsp asafoetida
1 cup water or add as required
1 tbsp oil
Salt as required
How To Make
Heat oil. On a low flame add all the spice powders coriander powder, cumin powder, fennel powder, red chili powder, asafoetida, methi seeds, turmeric powder. Stir.
Add finely chopped ginger and saute for a half a minute on low flame.
Add chopped tomatoes and stir. Saute the tomatoes till they soften and you see oil releasing from the sides.
Add the crumbled potatoes and stir well. Saute for a minute.
Add water and stir again. You can adjust the consistency as you want by adding less or more water.
Add salt & dry mango powder/amchur powder.
Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
Lastly add chopped coriander leaves and garam masala powder.
Stir & serve aloo rasedar gravy with rotis or parathas or pooris. You can also garnish with a bit of chopped coriander leaves and then serve.
Add finely chopped ginger and saute for a half a minute on low flame.
Add chopped tomatoes and stir. Saute the tomatoes till they soften and you see oil releasing from the sides.
Add the crumbled potatoes and stir well. Saute for a minute.
Add water and stir again. You can adjust the consistency as you want by adding less or more water.
Add salt & dry mango powder/amchur powder.
Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
Lastly add chopped coriander leaves and garam masala powder.
Stir & serve aloo rasedar gravy with rotis or parathas or pooris. You can also garnish with a bit of chopped coriander leaves and then serve.