Today Sitab my grandpa’s cook showed me how to make one of my favourite things. I thought you might like to make it one day too. It is very easy takes about 10 minutes of preparation (chopping) and 10 minutes cooking (stirring) time plus 20-30 minutes simmering on its own. I have to say thank to Sitab for teaching me. Recipe : Aloo Rasadar or Yummy Potato Curry
Enough for dinner and left overs!
2 tbsp vegetable oil – thele
1 tsp cumin seeds – zeera
2 onions cut up small – pyaaz
1 ½ tsp coriander powder – dhania
1 tsp tumeric powder – haldi
¼ tsp red chilli powder – lal mirch (or to taste – can leave it out if you like)
1 tsp salt (or to taste) – namak
2 large tomatoes raw or 120g chopped tinned tomatoes – tamatar
500g cubes / diced potato – aloo
2 tbsps water – pani
150 ml water – pani
- Heat oil till good and hot in a large saucepan, casserole dish or pressure cooker if you have one.
- Add cumin seeds and listen to them pop. Stand well back as they will spit if oil is hot enough. Be careful not too burn the seeds – just a few seconds.
- Then add onion (again standing back) and stir well for a couple of minutes to brown slightly.
- Add spices mixture and stir well for a minute. It smells very spicy!
- Then add tomatoes, keep stirring until tomatoes soften and mixture turns slushy – should take five minutes at the most.
- Add a little water – about 2 tbsps to loosen the mixture and continue cooking for another couple of minutes.
- Put in the potatoes and stir well covering with the tomato mixture.
8. Simmer for another five minutes and then add 150 ml of water, stir, bring to the boil, cover and turn down the heat to a simmer.
9.Simmer for approximately 20-30 minutes until potatoes are cooked. (If cooking in a pressure cooker it should be ready after two whistles).
Serve with flatbreads, chapattis, rice as a main dish or as a side vegetable to dish to any curry.
Yummy!! Had three helpings! Even Ro loved it!