Aloo Rasedar with Jeera Rice

Ingredients

• 4 medium-sized potatoes, peeled and cubed 4 medium-sized potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and add cumin seeds. Let them splutter.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until fragrant.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6.
   Add the cubed potatoes and coat them with the spice mixture.
7. 7.
   Pour enough water to cover the potatoes and bring it to a boil.
8. 8.
   Reduce the heat, cover the pan, and simmer until the potatoes are tender and the gravy thickens.
9. 9.
   Sprinkle garam masala over the curry and mix gently.
10. 10.
    Garnish with fresh cilantro and serve hot with jeera rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish enhances their flavor. Heat them in a dry pan until fragrant before using.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Adding a squeeze of lemon juice before serving can enhance the tanginess of the dish.
• To make the dish creamier, you can add a tablespoon of cashew paste or coconut milk to the gravy.

Serving advice

Serve Aloo Rasedar hot with jeera rice. Accompany it with a side of plain yogurt or raita to balance the flavors.

Presentation advice

Garnish the Aloo Rasedar with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian-style bowl or plate for an authentic touch.