Aloo Rasedar

Ingredients

• 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 – if you don't have ground fennel seeds then lightly roast 1 teaspoon fennel seeds in a small frying pan till fragrant and then coarsely powder in a mortar-pestle
• 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

Boiling potatoes

1. Cook the potatoes until very well done and easy to crumble. They may be steamed or boiled in a stovetop pan, Instant Pot or stovetop pressure cooker.
2. For the stovetop route, put the rinsed potatoes and 2 to 2.5 cups water in a 3 litre pressure cooker.
3. Pressure-cook over medium heat for 3 to 4 whistles. Open the lid only once the pressure has fallen on its own.
4. Carefully lift the potatoes out with tongs and set on a plate to become warm at room temperature.
5. When warm or cool, peel and crumble the potatoes, then set aside. Alternatively, chop them after peeling.

Making aloo rasedar

1. Heat the oil. Turn the heat to its lowest setting and add the coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder and turmeric powder.
2. Stir to combine, taking care not to burn the spices.
3. Add the finely chopped ginger and sauté it over low heat for half a minute.
4. Stir in the chopped tomatoes.
5. Over medium-low heat, sauté until the tomatoes soften and oil releases around the sides.
6. Mix in the boiled, crumbled potatoes thoroughly and sauté for a minute.
7. Stir again after adding water. Add less or more water to obtain your preferred consistency.
8. Season with as much salt as required and add the dry mango powder.
9. Stir and mix thoroughly, then simmer the potato gravy for 10 to 12 minutes. For a slightly thicker gravy, mash a few potatoes with the back of a spoon.
10. Finish by adding chopped coriander leaves and garam masala powder.
11. Stir and serve with roti, paratha or poori. If desired, garnish with a little chopped coriander before serving.