Aloo Rasedar

Boiling potatoes

1. Boil the potatoes till they are very well cooked and can be easily crumbled. You can steam or boil the potatoes in a pan on the stovetop, in the Instant Pot or in a stovetop pressure cooker.
2. For cooking in a stovetop pressure cooker, add rinsed potatoes and 2 to 2.5 cups of water in a 3 litre pressure cooker.
3. Pressure cook on medium heat for 3 to 4 whistles. When the pressure drops on its own, then only remove the lid.
4. Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.
5. When the potatoes become warm or cool, peel and crumble them. Set aside. You can also chop the boiled potatoes if you like after peeling them.

Making aloo rasedar

1. Heat oil. On the lowest heat add all these spice powders - coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder, turmeric powder.
2. Stir to mix taking care that the spices do not burn.
3. Add finely chopped ginger and sauté for a half a minute on low heat.
4. Add chopped tomatoes and stir.
5. On medium-low heat sauté the tomatoes till they soften and you see oil releasing from the sides.
6. Add the boiled and crumbled potatoes and mix well. Sauté for a minute.
7. Add water and stir again. You can adjust the consistency as you want by adding less or more water.
8. Add salt as required and dry mango powder.
9. Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
10. Lastly add chopped coriander leaves and garam masala powder.
11. Stir and serve Aloo Rasedar gravy with roti or paratha or poori. You can also garnish with a bit of chopped coriander leaves and then serve.