Wednesday, April 4, 2012

Rassewale Aaloo

Aaloo ki subji- I think is cooked in all Indian houses. My mom made rassewale aloo (aloo in gravy) and the best part about her recipe was to keep it very simple and easy. I made aloo ki subji so many times but I always missed the flavours that is present in her cooking, so I rang her today and asked what was I missing; she mentioned that I must keep it very uncomplicated-no garlic, ginger and garam masala. So I made it!.....It was good but Mom is the Best!!!  :-)

1 cup chopped and boiled potatoes
1 cup peas boiled
1 cup chopped tomatoes
1/4 tsp mustard (rai)
1pinch asafoetida
1/4 tsp turmeric powder (haldi)
1/4 tsp red chilli powder
1/2 tsp salt (or to taste)
2 tsp oil

1. Heat oil in a kadai (wok),when oil is hot add the mustard, asafoetida, turmeric and chilli powder
2. Fry the tomatoes on high flame for about a minute
3. Add the potatoes, peas, salt and cook on high flame for 2 minutes
4. Add two cups water, cover and cook on medium flame till it boils very well.
5. Serve with bread/rice

Dry Aloo is also popular aloo dish.

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