Best Spicy Potatoes Rasadar Aloo Recipes

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ALOO RASEDAR



Aloo Rasedar image

Aloo Rasedar is a spiced, thin potato gravy made with tomatoes, ginger and spices. A no onion no garlic recipe from the Uttar Pradesh cuisine. Best served with kachori, poori or luchi.

Provided by Dassana Amit

Categories     Main Course

Time 30m

Number Of Ingredients 16

4 potatoes ((medium-sized) - 300 grams potatoes)
1 tomato ((medium to large) - about ¾ cup finely chopped tomatoes)
1 inch ginger (finely chopped or 1.5 teaspoons finely chopped ginger)
¼ teaspoon fenugreek seeds ((methi seeds))
¼ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon Coriander Powder
1 teaspoon dry mango powder ((amchur))
½ teaspoon Garam Masala
⅛ teaspoon asafoetida ((hing))
1 to 1.5 cups water ( or add as required)
1 tablespoon oil (- can also add ghee)
salt (as required)
1 to 2 tablespoons chopped coriander leaves ((cilantro))

Steps:

  • Boil the potatoes till they are very well cooked and can be easily crumbled. You can steam or boil the potatoes in a pan on the stovetop, in the Instant Pot or in a stovetop pressure cooker.
  • For cooking in a stovetop pressure cooker, add rinsed potatoes and 2 to 2.5 cups of water in a 3 litre pressure cooker.
  • Pressure cook on medium heat for 3 to 4 whistles. When the pressure drops on its own, then only remove the lid.
  • Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.
  • When the potatoes become warm or cool, peel and crumble them. Set aside. You can also chop the boiled potatoes if you like after peeling them.
  • Heat oil. On the lowest heat add all these spice powders - coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder, turmeric powder.
  • Stir to mix taking care that the spices do not burn.
  • Add finely chopped ginger and sauté for a half a minute on low heat.
  • Add chopped tomatoes and stir.
  • On medium-low heat sauté the tomatoes till they soften and you see oil releasing from the sides.
  • Add the boiled and crumbled potatoes and mix well. Sauté for a minute.
  • Add water and stir again. You can adjust the consistency as you want by adding less or more water.
  • Add salt as required and dry mango powder.
  • Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
  • Lastly add chopped coriander leaves and garam masala powder.
  • Stir and serve Aloo Rasedar gravy with roti or paratha or poori. You can also garnish with a bit of chopped coriander leaves and then serve.

Nutrition Facts : Calories 284 kcal, Carbohydrate 54 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 419 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 4.4 g, ServingSize 1 serving

ALOO MASALA (SPICED POTATOES)



Aloo Masala (Spiced Potatoes) image

A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.

Provided by Tejal Rao

Categories     dinner, quick, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

Steps:

  • Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
  • In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
  • Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

SPICY POTATOES (RASADAR ALOO)



Spicy Potatoes (Rasadar Aloo) image

This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.

Provided by Mrs B

Categories     Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 1/2 lbs small potatoes (as evenly sized as possible)
3 medium tomatoes (skinned and chopped)
4 tablespoons oil
1 teaspoon cumin seed
1 pinch asafoetida powder
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
3/4 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 pint water
1/2 teaspoon garam masala
2 tablespoons coriander leaves, chopped

Steps:

  • Wash the potatoes and dry them, lightly peel the skins if necessary.
  • Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
  • Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
  • Add the potatoes and fry for 2-3 minutes, again stirring constantly.
  • Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
  • Remove from heat and serve garnished with the coriander leaves.

Nutrition Facts : Calories 527.7, Fat 28.7, SaturatedFat 3.8, Sodium 1207.4, Carbohydrate 63.3, Fiber 11.8, Sugar 9, Protein 8

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