Aloo Rasdar - Indian Potato In Gravy Ala Rukshana

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 russet potatoes, washed and quartered
• 2 cups green peas
• 2 tablespoons light oil (ie coconut, grapeseed, canola, peanut)
• 2 onions, finely diced
• 1 inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 3 tomatoes, seeded and chopped
• 2 green chilies, deveined and finely chopped
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon mango powder (amchur)
• 3 coriander sprigs, chopped
• sea salt

Recipe

• 1 the original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. i don't use a pressure cooker, so i just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. strain and set aside.
• 2 heat oil over medium and saute the onions till lightly brown. add the ginger and garlic, green chilies and let it saute together for a few minutes. add turmeric, chili powder, garam masala, dry mango powder and fry well.
• 3 add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. salt to taste.
• 4 simmer on low until the gravy thicken slightly.
• 5 garnish with chopped cilantro and serve hot.