Rasedar Aloo Tamatar Sabzi

What makes this dish special

This is a delicious and simple potato and tomato curry that is perfect for any occasion. It is a no-onion, no-garlic recipe, making it ideal for fasting days. This dish is very versatile and can be eaten with poori, rice, or roti. The key to making this dish special is to crumble the potatoes by hand, leaving uneven edges and some mashed pieces. This helps to thicken the curry and adds to the flavor. The dish is also made with a variety of spices, including black mustard seeds, cumin seeds, asafoetida, turmeric powder, Kashmiri red chili powder, amchur powder, and coriander powder. These spices give the dish a complex and flavorful taste.

Recipe

Ingredients: * 4 medium potatoes (boiled, peeled, and roughly crumbled with ½ potato mashed) * 2 Tbsp oil * ½ tsp black mustard seeds * ½ tsp cumin seeds * ¼ tsp asafoetida/hing * 10-12 curry leaves * 1 tsp ginger (grated) * 2 green chilies (chopped) + 2 slit * 2 large tomatoes (pureed or finely chopped) * ½ tsp turmeric powder * 1 tsp Kashmiri red chili powder * ½ tsp amchur/dry mango powder * 1 tsp coriander powder * Salt to taste * 2 Tbsp coriander

Instructions:

1. In a kadai, heat the oil with cumin and mustard seeds. Once it splutters, add the hing, curry leaves, green chili, and ginger.
2. Saute for a minute and add the chopped/pureed tomatoes. Cook until the water evaporates and oil leaves the sides.
3. Add all dry spices. Mix well.
4. Add the potatoes, mix well to coat, and add a cup of water.
5. Once it comes to a boil, turn heat to low, put the lid on, and let it simmer for 8-10 minutes, stirring a couple of times in between.
6. Adjust the consistency as required, turn the flame off, and serve hot garnished with green coriander.

Cooking Tip: * When preparing the potatoes, cut three and a half potatoes and mash the remaining half. Alternatively, crumble the potatoes by hand to create uneven edges and some mashed pieces.

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