Aloo tamatar rasedar sabji|how to make aloo rasedar curry recipe

Todays aloo tamatar rassedar sabji is classic from North india .one easy potato tomato curry from uttarpradesh  which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic.

rasedar‘ means having a  thin consistency in the curry or gravy and of course ‘aloo’ means potatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, khasta kachoris,  Daal poori , but you can serve this aloo tamatar subzi it with chapati/poori/roti.

You can also make this for fasting as it is made without using ginger & using sendha namak instead of regular salt

Adjust  consistency or thickness of the aloo tamatar ki subzi /potato curry depending on your choice ,as some like it thick and some like to have it on thinner side by adding water as per your liking.

Ingredients:

Potato/aloo, boiled- 4 (450 gms)
Tomato/tamatar ,chopped (2-3 medium)-350 gms
Green chilies/hari mirch ,chopped – 1 tsp or Whole red chilies,dried – 3
1 inch ginger/adrak, finely chopped 
Fresh coriander,chopped- 2 tbsp
Turmeric powder/haldi -3/4 tsp
Chili powder /lal mirch – 1.5 tsp
Coriander powder/dhaniya – 1tsp-1 tsp
cumin powder/jeera powder
fennel powder/saunf -1 tsp (for fennel powder lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
dry mango powder/amchur powder -1 tsp 
garam masala powder -½ tsp 
Sugar/chini- 1 tsp
Salt /namak- to taste
fenugreek seeds/methi seeds-1/4 tsp
Cooking oil /Tel – 1.5 tbsp
Clarified butter /ghee – 1.5 tbsp
Cumin seeds/jeera – 1 tsp
Asafoetida /hing -1/4 tsp
Curry leaves /kadi patta – 10 (optional)
Kashmiri red chili powder – 1/2 tsp





Method:

1.Boil the potatoes till they are very well cooked about 5whistles .Peel and coarsely mash boiled potatoes.
(don’t make a paste)
2.heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
add finely chopped ginger,green chilli or red chilli, and saute for a half a minute on low flame.


add chopped tomatoes and stir.(you can even puree tomatoes & add tomato puree - i had chopeed half & pureed half tomatoes)

4.saute the tomatoes till they become soft and  oil separates from the sides.add the crumbled potatoes and stir well. saute for a minute. adjust the consistency as you want by adding less or more water.mix well


add salt ,sugar & dry mango powder/amchur powder.

5.bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon
6 Switch off the flame and add,garam masala & chopped coriander in the curry.
7.  garnish with chopped coriander leaves and serve hot