Aloo Rasdar - Indian Potato in Gravy Ala Rukshana
photo by Rita1652
- Ready In:
- 1hr 10mins
- 6 russet potatoes, washed and quartered
- 2 cups green peas
- 2 tablespoons light oil (ie coconut, grapeseed, canola, peanut)
- 2 onions, finely diced
- 1 inch piece fresh ginger, minced
- 2 garlic cloves, minced
- 3 tomatoes, seeded and chopped
- 2 green chilies, deveined and finely chopped
- 1 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1 teaspoon garam masala powder
- 1⁄2 teaspoon mango powder (amchur)
- 3 coriander sprigs, chopped
- sea salt
- The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside.
- Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well.
- Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste.
- Simmer on low until the gravy thicken slightly.
- Garnish with chopped cilantro and serve hot.
Questions & Replies
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Excellent! I did use baby potatoes, red white and purple. So they cooked quickly. One large onion did just fine for this, it was about 2 cups diced.<br/> Amchur gave this a nice tang. Must say I love turmeric Thanks for staining all my wooden spoons or and hands. :) Served with recipe # 482974.<br/>Made for ZWT #8 Team the Lively Lemon Lovelies. <br/>Namaste.
We really enjoyed this wonderfully flavorful dish. I served it with some Naan bread and my Indian salad (which has apples in it) and its accompanying salad dressing. I was unable to get to my local Indian market in order to find mango powder so I had to leave it out. Made for the Everyday is a Holiday tag, January, 2012.
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