Aloo Rasdar - Indian Potato in Gravy Ala Rukshana

Recipe by magpie diner
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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