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Let’s face it.We all need vacation for reasons well known. So every time I come back from vacation throwing so much junk in my body,I look for comfort food on my table. The easiest way to do so is to cook something quick, simple and hearty. My go to is Aloo Rasedar (Potato curry in gravy) with Khichdi and yogurt. This curry uses no onions or garlic, surprise, surprise!!

Prep time : 10 mins | Cook time : 20 mins | Serves : 3-4 people

Ingredients:

  • 1/4th cup oil
  • 1/2 tsp jeera (Cumin seeds)
  • 3-4 dry red chillies
  • 5-6 curry leaves
  • 2 large potatoes or 3 small potatoes (Rinse and cut the potatoes into small cubes)
  • 4 large tomatoes (Rinse and Pulse)
  • 1 cup water

Tips:

  • Peel the skin of the potatoes. Cut the potato cubes and submerge them immediately in water so that the cubes don’t turn brown in color.
  • Food processor recommended to pulse the tomatoes so the chunky tomatoes will give great texture to the curry. I used Vitamix food processor to pulse. Do not puree the tomatoes.

Masala Mixture:

  • 1/2 tsp turmeric (Haldi)
  • 1/2 tsp red chilli powder (Laal mirch)
  • 1/2 tsp coriander powder (Dhana jeeru)
  • 1/2 tsp garam masala (Ground spices blend)
  • 1 tsp asafoetida (Hing powder)
  • 1/2 tsp salt

Method:

    1. Take a medium sized pot and turn the gas on medium heat.
    2. Add 1/4th cup oil to the pot. Let the oil warm up then add 1/2 tsp jeera (cumin seeds) to the hot oil.
    3. The jeera should make a crackling sound as it turns black.
    4. Once the jeera turns black, add 3-4 dry red chillies and 5-6 curry leaves to the jeera.
    5. Add potato cubes. Gently mix all the potatoes with oil and jeera.
    6.  Adding salt will allow the potatoes to cook faster.
    7. Add the masala mixture to the potatoes and let all the potatoes get coated with the masala mixture.
    8. Cover the pot with a lid for 5 minutes until all the masalas soak into the potato cubes.
    9. Add the chunky pulsed tomatoes to the potatoes.
    10. At this point, you can choose to add another round of masala mixture adjusting the quantity of each ingredient in the masala mix as per your spice and tolerance level.
    11. Add 1 cup of water and let the mixture simmer for 8-10 minutes with the lid covered on medium heat.
    12. This step ensures that the veggies are seasoned properly by the masala mixture.
    13. Turn off the heat, once the mixture feels mushy enough making sure the potatoes don’t get squeezed.
    14. Garnish with some fresh coriander leaves and serve with khichdi and yogurt.

Pairing Recommendations:

  • Roti + Aloo Rasedar with a side of Boondi Raita.
  • Masala Khichdi + Aloo Rasedar with a side of Plain Yogurt and Papad.
  • Rice +Aloo Rasedar with a side of  Paper thin onion silvers (Red onions recommended).