How to make Aloo Rassedaar -
Potatoes cooked in thin yogurt gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes , Yogurt (दही)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Spinach Gnocchi in Cheese Garlic Sauce Baingan Ka Chokha Baby Tinda And Pearl Onion Sabzi Aloo Saag-SK Khazana
Aloo Rassedaar Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Rassedaar Recipe
Potatoes 4-5 medium
Yogurt 1/2 cup
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Ginger 2 inch pieces
Rock salt (sendha namak) to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Method
Step 1
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.
Step 2
Heat ghee in a pan and sauté potatoes till golden brown. Drain onto an absorbent kitchen paper.
Step 3
Add cumin seeds to the same pan. As they begin to change colour, add ginger paste. Sauté briefly.
Step 4
Stir in yogurt and potatoes and cook till ghee separates. Add rock salt, red chilli powder, turmeric powder and half the ginger julienne.
Step 5
Simmer and cook on low heat for eight to ten minutes. Garnish with remaining ginger julienne and serve hot.
Nutrition Info
Calories : 177.75 Kcal
Carbohydrates : 17.7 gm
Protein : 1.975 gm
Fat : 11.075 gm
Other : 0.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
