Cooked potatoes that are crumbled and simmered in a spiced tomato sauce, to make this No Onion – No Garlic recipe of Aloo Rasedar. An easy, under 30 minute recipe for a quick weeknight dinner.
During my teenage years, there was a neighbor of ours, who was from Gujarat. She would often make traditional Gujarati dishes and some Northern Indian dishes and share with us, every now and then.
I had just started cooking on my own then and I loved the different taste and flavors that all those dishes had.
One such dish, I remember her making is this Potato Curry and even after trying to make it myself several times, there was something missing in mine!! I put a lot of ginger, garlic, onions, garam masala, everything for the falvor, but mine still kinda fell flat compared to hers.
And much later, I got to know that there was something lot simpler in this curry, that made it what it is. There was no overpowering taste of onions or garlic. And not even a whole lot of garam masala. There was fennel and there was amchur / dry mango powder, which played up the tangy tomato flavor and that is what made this recipe so great and so different from a regular Potato Curry that you would make.
But sometimes, you just need to get a certain combination of ingredients just right and they make an entirely different dish of something else altogether.
Aloo Rasedar - Ras Wale Aloo
- 3 potatoes medium sized
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp asafetida
- 2 inch piece ginger minced
- 2 Thai green chillies sliced
- 2 tomatoes pureed
- 1/2 tsp turmeric powder
- 1/2 tsp fennel powder
- 1 tsp red chilli powder / cayenne
- 1/4 tsp amchur / dry mango powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- salt to taste
- 1/4 cup minced cilantro
- Cook the potatoes as a whole, poke some holes in them with a fork to help cook quicker. Once cooled, remove skin and crumble them with your hands.
- In a pan / kadhai, heat the oil and add the cumin seeds to it. Once they splutter, add the ginger, asafetida and the green chillies.
- Add the tomato puree as well and let it cook for a couple of minutes.
- Now add the turmeric powder, fennel powder, red chilli powder, coriander powder, amchur and garam masala to it. Mix well and let it cook for a few minutes.
- Add the salt and the crumbled potatoes and a little water to make the sauce base a little thinner. Cover and cook for a few minutes, till all the spice flavors get absorbed into the potatoes.
- Remove from heat, garnish with cilantro and serve hot with pooris (deep fried flat bread)