6 September, 2018
POTATO CURRY/ALOO RASEDAR SUBJI
Here in North India, they call it as aloo rasedar subji particularly, as they make numerous kinds of subji’s using aloo/potato. And this particular subji is our family favorite. So I learnt it many years ago and make it repeatedly to go with roti, phulka, poori etc. They put more quantity of garam masala powder in this curry, but I have altered it to our taste. Below mentioned quantity of ingredients makes the subji enough to serve for 5 to 6 people. Today I had made Carom seeds/Om Kalu/Ajwain Poori along with this subji.
Ingredients :
- Potato – 4 to 5 big
- Tomato – 3 big
- Oil – 1/2 tbsp
- Cumin seeds – 1 tsp
- Ginger paste – 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/2 tsp (non-hot,which gives color)
- Cumin seeds powder – 1 tsp
- Black pepper powder – 1/4 tsp
- Coriander seeds powder – 1 tbsp
- Garam masala powder – 1 tsp
- Fenugreek seeds powder – 1/2 tsp
- Hing – 1/8 tsp
- Ghee – 1/2 tbsp
- Kasoori methi – 1 tbsp (I use curry leaves)
PROCEDURE :
- Peel and cut the potato lengthwise and pressure cook for two whistles by adding 1 cup of water
- Cut and grind the tomatoes coarsely without adding water
- Heat oil in a pan, add in cumin seeds and curry leaves (if using), when they splutter add in ginger paste and saute for a minute
- Now add in ground tomato paste, saute well, lower the fire, cover and allow it to get cooked and becomes thick, stir in between
- Now add in turmeric powder, red chilli powder, cumin powder, black pepper powder, coriander seeds powder, fenugreek seeds powder, garam masala powder and hing
- Mix everything well once and add in cooked potato and salt, combine everything well while mashing the potato
- Saute for two minutes, add water to get desired consistency, boil and then remove from the fire
