Aloo Rassedaar Potatoes cooked in thin yogurt gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Jan 2016 in Recipes Course New Update Main Ingredients Potatoes , Yogurt Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Aloo Rassedaar 4-5 medium Potatoes 1/2 cup Yogurt 4 tablespoons Ghee 1 teaspoon Cumin seeds 2 inch pieces Ginger to taste Rock salt (sendha namak) 1/2 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder Method Advertisment Peel, wash and cut potatoes into one-inch sized cubes. Keep in water. Peel, wash and chop half of the ginger in julienne and grind the remaining into a smooth paste. Heat ghee in a pan and sauté potatoes till golden brown. Drain onto an absorbent kitchen paper. Add cumin seeds to the same pan. As they begin to change colour, add ginger paste. Sauté briefly. Stir in yogurt and potatoes and cook till ghee separates. Add rock salt, red chilli powder, turmeric powder and half the ginger julienne. Simmer and cook on low heat for eight to ten minutes. Garnish with remaining ginger julienne and serve hot. Nutrition Info Calories 177.75 Carbohydrates 17.7 Protein 1.975 Fat 11.075 Other Fiber 0.3 #Ghee #Ginger #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article