Aloo Rasedar Sabzi

Name: Aloo Rasedar Sabzi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g potato (medium, boiled, peeled, lightly broken by hand); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 1 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 2 cup water (hot); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(145)

TASTE SCORE

8/10

This homestyle potato curry has a thin, lightly spiced gravy that feels especially comforting with puri, kachori, or paratha. Soft potatoes soak up the tangy tomato and ginger flavors beautifully.

PREP

10m

COOK

25m

SERVES

1 KATORI

148 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and break the potatoes.
Boil the potatoes until just tender, then peel them and lightly break them by hand into uneven chunks. Keep a few small mashed bits ready to help thicken the gravy naturally.
TIPHand-broken potatoes give this sabzi its rustic texture and help the gravy cling better.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida and slit green chilies.
4.Add grated ginger and cook for 30 seconds until fragrant.
saute · ~6 min
Cook the tomato masala.
1.Add chopped tomatoes and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes turn soft and pulpy, about 5 to 6 minutes.
4.Mash the tomatoes with the spoon as they cook to make a simple base.
TIPCook the tomatoes until they lose their raw smell; this keeps the gravy bright but not sharp.
simmer · ~10 min
Add potatoes and make the ras.
1.Add the broken potatoes and mix so they are coated in the masala.
2.Pour in hot water and stir well, lightly crushing a few pieces into the liquid.
3.Bring the sabzi to a gentle simmer.
4.Cook uncovered for 8 to 10 minutes until the gravy looks light, slightly thickened, and well blended.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat and stir in lemon juice. Sprinkle coriander leaves on top for a fresh finish.
serve · ~1 min
Serve the sabzi hot.
Serve hot with puri, kachori, paratha, or plain roti while the gravy is still loose and spoonable.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Break the boiled potatoes by hand instead of cutting them; the rough edges release starch and give the ras its classic texture.
2
Use hot water when thinning the gravy so the simmer stays steady and the potatoes do not tighten up.
3
Do not brown the ginger or tomatoes deeply; this sabzi tastes best with a bright, lightly cooked gravy.
4
Keep the gravy slightly loose in the pan, because potatoes continue absorbing liquid as the sabzi rests.
5
Add lemon juice only after switching off the heat to keep its tangy freshness from turning dull.
6
If making ahead, store the sabzi a little thinner than desired and loosen with hot water when reheating.
7
For puri or kachori, simmer an extra minute after lightly crushing a few potato pieces so the gravy clings better.