Aloo Rassedaar

Ingredients 

• 4-5 medium potatoes
• 1/2 cup yogurt
• 4 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 inch ginger pieces 
• Rock salt (sendha namak) to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder

Method

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.
2. Heat ghee in a pan and sauté potatoes till golden brown. Drain onto an absorbent kitchen paper.
3. Add cumin seeds to the same pan. As they begin to change colour, add ginger paste. Sauté briefly.
4. Stir in yogurt and potatoes and cook till ghee separates. Add rock salt, red chilli powder, turmeric powder and half the ginger julienne.
5. Simmer and cook on low heat for eight to ten minutes. Garnish with remaining ginger julienne and serve hot.

Nutrition Info