North Indian Potato Curry With Onion & Tomato Sauce

Name: North Indian Potato Curry With Onion & Tomato Sauce
Ingredients: 500 gm. potatoes; 1 large onion (200 gm. approximately), peeled, ground or finely grated; 1/2 inch piece of ginger, peeled and grated; 2 cloves of garlic, peeled and crushed or grated (optional); 150 gm. tinned or fresh chopped tomatoes; 1 tbsp. oil or ghee; 1 tsp. cumin seeds*; A large pinch of asafoetida powder; 1/2 tsp. turmeric powder; 1 tsp. coriander powder; 1/4 tsp. chilli powder or to taste.; 1 level tsp. sweet paprika powder for colour (optional); Salt to taste; A handful of methi leaves (optional_; Boiling water; A handful of coriander leaves, chopped; *You can also add 2-3 large cardamoms, 2 bay leaves, a 2 inch piece of cinnamon/cassia stick, 5-6 cloves and 5-6 black peppers, along with cumin seeds.

Aloo Rasedar Pyaz Valae From Uttaaranchal

Mamta Gupta

CurryEasyIndianMainVegetarian

This is another simple way to make potato curry, very popular at road side ï¿½Dhabaï¿½s, the Indian fast food stops. Unlike the Rasedar Aloo 1, the gravy is cooked with onions and is quite thick. Serves 4.

Ingredients

500 gm. potatoes
1 large onion (200 gm. approximately), peeled, ground or finely grated
1/2 inch piece of ginger, peeled and grated
2 cloves of garlic, peeled and crushed or grated (optional)
150 gm. tinned or fresh chopped tomatoes
1 tbsp. oil or ghee
1 tsp. cumin seeds*
A large pinch of asafoetida powder
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste.
1 level tsp. sweet paprika powder for colour (optional)
Salt to taste
A handful of methi leaves (optional_
Boiling water
A handful of coriander leaves, chopped
*You can also add 2-3 large cardamoms, 2 bay leaves, a 2 inch piece of cinnamon/cassia stick, 5-6 cloves and 5-6 black peppers, along with cumin seeds.

Instructions

Peel and chop potatoes into large pieces, like you would for roast potatoes.
Heat the oil in a pan again.
Add cumin seeds and asafoetida. *To give extra flavour, add 1 bay leaf, 2 large cardamoms, 1 inch cinnamon stick, 5 cloves, 5 black peppercorns.
When seeds splutter, add onions, ginger and garlic, if used. Fry until onions are nicely browned.
Add all the powdered spices (you can use curry powder instead of individual spices) and stir fry for a minute.
Add tomatoes and salt. Stir fry for a couple of minutes.
Add methi leaves after 4-5 minutes and continue to fry, until oil separates. If using less oil, it will only begin to come off the pan, there will be no separate oil.
Add potatoes. Stir to coat with spices.
Add enough water to cover the potatoes and bring to boil. More water can be added later on, if needed.
Simmer until potatoes are tender. They can be cooked in pressure cooker under full pressure for 2-3 minutes.
Adjust seasoning.
Turn heat off and add coriander leaves.
Serve hot, with Chapatties, Nans or Tandoori Roti 1.

Notes

You can add a handful of fresh peas to this dish. If using frozen peas, add towards the end of the cooking time. Other vegetables can also be added, but I prefer it with potatoes alone.