Rassewale Aloo Tamatar

Rassewale Aloo Tamatar 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!!!  :-)

Ingredients:
1 cup chopped and boiled potatoes
1 cup chopped tomatoes
1/4 tsp cumin seeds/jeera

1 pinch asafoetida/hing
1 whole red chilli
1/4 tsp turmeric powder/haldi
1/4 tsp red chilli powder/lal mirchi
1/2 tsp coriander powder/dhaniya powder
1/2 tsp salt (or to taste)
2 tsp oil

Method:
1. Heat oil in a kadai (wok),when oil is hot add the cumin seeds, whole red chilli and asafoetida
2. Add tomatoes and all the spices. Fry the tomatoes on high flame for about a minute
3. Add the potatoes 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 paratha or roti.

ALOO KI SABJI/DRY POTATO

Aloo ki subji is a very popular dish in India. This is cooked in various style and methods. I love adding sesame seeds to this recipe as they are very rich in omega-6 fatty acids and adds right amount of crunchiness to the dish. I served it with puri.When I was a kid this was my favourite Tiffin snack. So lets begin!..

Ingredients:

• Big sized Potatoes or Aloo – 2 (cut in cubes)
• Green Chillies – 3 (finely chopped)
• Turmeric Powder (Haldi) – 1/2 tsp
• Mustard Seeds (Rai) – 1/2 tsp
• Cumin seeds (Jeera)- 1/2 tsp
• Sesame seeds (Til) – 2tsp
• Curry Leaves – 7-8
• Lemon Juice – 1/2 tsp or Dry Mango Powder/Amchur Powder – 1/4 tsp
• Coriander Leaves or Cilantro
• Oil – 3 tsp
• Salt

Method

1. Heat Oil in a pan, add Mustard and Cumin seeds. Once the seeds splutter add Curry Leaves and Green chilies and fry for a minute.
2. Now add chopped potatoes and sesame seeds.
3. Then add Salt and turmeric powder. Cover it with a lid on medium flame.
4. Once the potatoes are soft add lime juice or Dry Mango Powder/Amchur Powder
5. Garnish with Coriander Leaves and green chilies

You can serve this dish with poori, roti, paratha and even dosa.