Rassey wale Aaloo - Tangy Potato Curry

Posted on11 Months ago by
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Rassey wale aalu : (Tangy potato curry) : This is an extremely tangy potato curry vegetable dish which can be eaten with rice or roti and takes very less time to prepare.

INGREDIENTS
PROCEDURE

Rassey wale aalu : (Tangy potato curry)
This is an extremely tangy potato curry vegetable dish which can be eaten with rice or roti and takes very less time to prepare

Ingredients:

  • Boiled and peeled potatoes – 4 medium- sized.
  • Tomatoes – 2 medium- sized
  • Green chilies – 2
  • Ginger grated – 2 tsp
  • Kasuri methi – 1 tsp
  • LG Asafetida (Hing) – a pinch
  • TRS Cumin whole – 1 tsp
  • TRS Coriander powder – 2 tsp
  • TRS Turmeric powder – ¼ tsp
  • TRS Red chilli powder – 1 tsp
  • TRS fennel seeds (Saunf) -1tsp
  • Coriander leaves – ½ cup finely chopped.
  • ARO Sunflower Oil – 1 tbsp
  • Salt – I tsp

Grind the tomatoes, green chilies and ginger into a fine paste. In a thick bottomed pan, heat the oil. Then add asafetida and all spices. Then add the ground mixture. Add kasuri methi, salt, coriander leaves, chopped potatoes and 1 cup water. Bring to a boil and simmer on low flame for 5 minutes.


Curry is ready to be served :-)

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