Tarriwale Aloo/ Aloo Rassedar is a humble potato curry with the perfect balance of flavors – spicy, tangy, and aromatised with some fresh coriander. The tempering of cumin seeds and addition of fennel seeds had elevated this dish to a higher flavor quotient. It is one of the best aloo sabzi recipe and it's easy under 30 minute curry recipe for a quick and delicious comfort food with minimal ingredients and everybody in the family loves it. As per my knowledge, in North India and specially in Delhi, Banaras and Azamgad aloo rassedar and pooris are the high selling breakfast items and almost a dozen street vendors line up in early morning to sell it. Since both these dishes are served together, it named as aloo- pooris. I also make poori- bhaji in my own Maharashtrian style many times either for breakfast or lunch and even shared the recipe on my blog. Aloo sabzi is one of my family's favourite sabzi and it's so simple, easy and quick recipe. And the best part about this recipe is that it goes well with almost everything -poori, chapati, fulka, or you can relish it with humble Dal-Chawal. This curry does not include onion or garlic hence those who are looking for some curry without onion and garlic which can be made during ‘poojas’ or ‘hawans’ at the temple or even at home. Do try this recipe and it will become one of your favourite recipe. Don't forget to share your suggestions/ feedbacks in the comment box below.
INGREDIENTS :
4-5 Boiled Potatoes (aloo)
1 tsp Cumin Seeds (jeera)
1/4 tsp Asafoetida (hing)
1/4 teaspoon Turmeric Powder (haldi)
2 teaspoon Kashmiri Red Chilli Powder
1 teaspoon Coriander Powder (dhania powder)
1 teaspoon Garam Masala Powder
1 teaspoon Chaat Masala
1 teaspoon Fennel Seeds Powder (saunf)
2-3 Green Chilli, chopped
1 teaspoon Dried Fenugreek Leaves (kasuri methi)
1 tablespoon fresh Coriander Leaves, finely chopped
2-3 tablespoon Oil / Ghee (clarified butter)
Salt to taste
2 Cup Water
METHOD :
STEP 1 - Boil the potatoes, peel them, mash a bit and keep aside.
STEP 2 - Heat the oil in a kadai.
STEP 3 - When the oil is hot enough then add cumin seeds and let cumin seeds crackle. Then add asafoetida and chopped green chillies.
STEP 4 - Then add kashmiri red chilly powder.
STEP 5- Roast for 30 seconds.
STEP 6 - Now add mashed potatoes and give a nice mix. Cover and cook on medium flame 1 minute.
STEP 7 - Add 2 cups water and mix well. Cook on low flame and let it come to boil.
STEP 8 - Now add the dry masalas - turmeric, coriander powder, salt and kasuri methi. Give it a nice stir. Cook for 2-3 minutes.
STEP 9 - Then add chaat masala and garam masala powder with fennel seeds.
STEP 10 - Cook for another 30 seconds to 1 minute or until oil seperated and gravy is thickend little bit.
STEP 11 - Garnish with chopped green coriander leaves and switch off the flame.
Serve hot along with poori. This can also be served along with chapati or paratha as well.
NOTES : * This curry must be watery and not thick . It's the way is supposed to be.
* For nice red colour always use good quality chilli powder like kashmiri chilli powder or rasgulla chilli powder.
* Enjoy it with puri, paratha or rice for a satisfying meal.
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