Rassewala Aalu ( Potato curry)

  1. Boiled Potatoes - 4 medium (1/2 inch pieces)
  2. Yogurt - 1 cup
  3. Gram flour (besan)- 1tbsp
  4. Salt to taste
  5. Turmeric Powder - 1/4 tsp
  6. Pure Ghee - 2 tbsp
  7. Cumin seeds - 1/2 tsp
  8. Asafoetida - 1 pinch
  9. Curry leaves - 7-8
  10. Ginger - 1/2 inch pieces (chopped)
  11. Green Chillies - 2 (chopped)
  12. Red Chilli Powder - 1/4 tsp
  13. Garam Masala powder - 1/2 tsp
Directions -
  • Whisk yogurt with gram flour, salt and turmeric powder.
  • Add 3/4th cup of water and mix well.
  • Heat ghee in a pan. Add cumin seeds and when they begin to change colour add asafoetida, curry leaves, ginger and green chillies. Sauté for a minute.
  • Add red chilli powder and the yogurt mixture and mix well. Add potatoes and cook, stirring continuously. 
  • Once the mixture comes to a boil, reduce the heat and simmer for another five to six minutes till potatoes are soft.
  • Garnish with garam masala powder and serve hot with Roti or Parantha.

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