Aloo is a one of the vegetables which can be prepared in numerous ways. U can mix it any veggie and u wont be dissapointed with the combination. Even i cook aloo in numerous ways and sukha aloo subzi is my fav in it. But today i am going to share the recipe for Aloo rasedaar.It is very simple method of cooking it in tomato gravy. A simple recipe which will taste great with roti as well as rice.
Aloo Rasedaar (Potatoes in tomato gravy)
Aloo – 3 Big ones (Peeled and cubed)
Tomato – 3 Big ones
Onion – 1
Ginger Garlic Paste – 1 Tsp
Oil – 2tbsp
Jeera – 1/2 tsp
R.chilli Powder, Kitchen King Masala. Dhaniya Jeera Powder -As per taste ( It will depend upon how spicy you like your food)
Haldi – 1/1 tsp
Salt as per taste
Malai – 2tbsp
Make a paste of chopped tomatoes and chopped onion.
Heat oil in a pan , add jeera and then add ginger garlic paste.
Add haldi , R,chilli and then add in the tomato paste.
Let cook for 2 mins and add kitchen king, coriander jeera powder, salt and malai & cook till the oil separates from the tomato.
Add chopped aloo & add 3/4 cup water, cover with a lid and cook till they are nicely cooked. it may take 8-10 mins for aloo to be cooked.
U can add water if u want a thin gravy but i like the gravy to be nice and thick so 3/4 up was enough for me.
Lastly add the coriander leaves.
Alwayz cook this on a very slow flame, by doing this the aloo will soak all the masalas.
Just before serving add a dash of lime juice and it will taste great.
Do try this out.
(There is no pic today to go along with this post, will try to update the pic afterwards)