This Aloo Rasedar is made with potatoes in a tomato gravy in just 30 minutes. Perfect to serve with homemade chapatis for a comfort meal.
More like cooking them in less than half an hour? Week nights are all about cooking something quick and yumm too. Also our comfort food. Oh yes we do like to get experimentive with our food but not on buzy week nights.
Our week days are typically action packed and by evening I literally have 20% energy level. Sometimes It will be that moment when I would ask the family what would they like to eat? If I really don't get a quick reply, I would scanning the refrigerator for 30 seconds to decide the menu.
Do you guys also look into the refrigerator to decide your menu for the day? Or do you plan your week in advance?
I kind of find it amusing when I think back about deciding the menu standing in front of the refrigerator when the cold air actually sends those positive creative vibes 🙂
A couple of weeks ago when I was challenged to come up with a recipe with Tesco Cypriot New Potatoes, I knew that it had to be a comfort meal. I chose to make my family Aloo Rasedar. Aloo means Potatoes & Rasedar means Thin Gravy. Aloo Rasedar is a yumm side dish from the state of Uttar Pradesh in India where its served with Poori ( Puffed Flatbread) or Kachori's. This stewy, soupy kind of gravy is so just delicious that we enjoy it with Roti's at home. If you fancy, you can enjoy them like a chunky soup and have it with some toasted bread!
The Cypriot New Potatoes are available to purchase at Tesco stores nationwide from now until the end of March both loose and in 750gms pack. These Earthy Creamy Potatoes are grown in the rich soils of Southern Cyprus and we get to enjoy them in this cold weather in UK ! I loved the fact these are so versatile. They can be Boiled, Steamed or even Roasted.
Apart from cooking for the challenge , I served my guests with authentic Indian Starter Achari Potatoes with skin {Potatoes in Pickling Spices}.
I love making Dhaba Style Aloo Matar, Aloo Paratha , Tandoori Gobi , Aloo Tikki Hasselback Potatoes, Rosti
{Aloo Rasedar} - Cooked Potatoes, crumbled roughly are added to a semi spicy thin tomato stew and cooked until well blended. This is a no onion no garlic recipe and that means we need very few ingredients to make this delicious side dish.
Ingredients
- 4 Potatoes medium
- 1 ½ Tomatoes large
- 1 teaspoon Ginger grated
- 1 teaspoon Cumin Seeds
- ¾ teaspoon Turmeric Powder
- ½ - ¾ teaspoon Chilli Powder
- ½ teaspoon Garam Masala
- pinch Asafoetida
- 1 teaspoon sunflower oil
- 1 ½ Cup water
- 1 coriander leaves finely chopped
Instructions
- Boil the potatoes either in a pressure cooker or in a pot of boiling water. Once done, peel the skin and roughly chop them into cubes.
- Puree the tomatoes and set aside.
- Heat Oil in a Pan , add cumin seeds. Once they begin to sizzle add asafoetida, grated ginger. Saute for one minute and add the pureed tomatoes.
- Add Turmeric Powder, Chilli Powder, Cumin Powder, approx ¾ teaspoon of Salt to the Tomato Puree. Saute for a min, cover and cook until it reduces and you see oil leaving the sides of the pan.
- Add the roughly chopped potatoes along with water, stir and cook for another 10 minutes. Adjust the consistency by adding more water if needed. Sprinkle Garam masala and add coriander leaves.
- Serve Hot Aloo Rasedar with Roti's , Poori's whatever you enjoy.
Rupali says
Looks really delicious!
Sandhya Hariharan says
Thanks so much Rupali