How to cook Rasedaar curry? Red potato Gravy Curry

Technique to make curry dish with plenty of gravy, suitable for most of the vegetables, pre-cooked meats, and even fruits. I will use red potatoes as an exemplar.

Rasa in Hindi means Juice, Rasedaar means Juicy or With Gravy.

1. You want the the gravy to be smooth, so no spices with seeds such as Cumin seeds or Fenugreek seed are added. Do not use Crushed red peppers. Use Ground cayenne pepper instead.

2. Fresh curry vegetables such as Onions, garlic, ginger, and Serrano are ground together. The ground onions make the gravy thick.

3. Tomato puree, yogurt, cream, and butter may be added to make the gravy smoother.

Ingredients

Food Preparation

1. Red Potatoes: 1 pound

2. Yellow cooking onion medium: 1

3. Fresh Garlic Cloves: 2

4. Fresh ginger: ¼"

5. Serrano: 2

Sauté Cook

1. Canola oil: 2 Tablespoons

2. Salt: ¼ teaspoon

4. Ground Cayenne: ¼ teaspoon

5. Curry Powder: 1 Tablespoon

Substitution

Cumin Powder: 1¼ teaspoon

Coriander Powder: 1¼ teaspoon

Turmeric powder: ¼ teaspoon

Fenugreek powder: ¼ teaspoon

6. Tomato Puree: ¼ cup

6.Water: ¾ Cup

7. Whipping cream: ¼ cup

8. Unsalted Butter: 2 Tablespoons

Simmer Rest

1. Amchoor (Dry mango powder): ¼ teaspoon

2. Garam Masala: 1 teaspoon

Substitution

Ground Cinnamon: ½ teaspoon

Ground Cloves: ¼ teaspoon

Ground Black pepper: ¼ teaspoon

 3. Fresh Cilantro: ¼ Cup

Method

Step 1. Food Preparation

Wash potatoes cut them in to quarters. Set aside

Peel and chop onion

Peel and mince garlic cloves

Peel and thinly slice ginger

Wash Serrano, split in half vertically. Remove seeds and white membrane to control heat.

Wash and remove large stems from Cilantro. Coarsely chop Cilantro.

Grind Onions, Garlic, Ginger and Serrano into a paste

Step 2. Sauté Cook

Technically, this is called making a brown mix.

1. Choose a heavy bottom pan with a lid.

Add oil. Heat oil to medium

Always add cooking oil to cold pan and then heat.

2. Add Potatoes. Fry till there are brown specks on the surface. Remove potatoes.

3. Add onion paste, Salt, and Red Crushed peppers. Sauté till the moisture is gone and it starts to turn brown.

Always add onions when the oil is hot.

Always add salt with onions, whenever the onions are to be sautéed.

4. Add Curry powder. Sauté for a couple minutes.

5. Add the main vegetables or meats. We will add the potatoes. We will stir and fry again so that the potatoes are coated with spices

6. Add Tomato puree, and water. Bring to a boil. Cover with the lid. Turn down heat. Cook till potatoes are tender about 15 minutes.

7. Add butter, and cream. Simmer five minutes

Step 3 Simmer and rest

Add Amchoor, Garam Masala and Cilantro and stir. Cover and cook two minutes. Shut off heat. Let it rest 10 minutes. The cilantro will get wilted and wrapped around the potatoes adding color.

Amchoor should always be added near the end of cooking

Cilantro is the most common garnish for the curries.

Notes

Now try the same recipe with Green Apples