 |
Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning | SITEMAP
Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes
Aloo Tamatar Rasedaar (Potato Tomato Gravy) Curry Recipe
The thickening is done by smashing part of the potatoes, and grinding Onions, Garlic, Ginger, and Serrano. I avoid using seeds in gravy, I do not use cumin seeds. This is basically a thick curried potato soup.
Ingredients
Prep Vegetables
1. Potatoes: 2 Pounds
2. Tomatoes:2 Large
3. Onions: 2 Medium size
4. Serrano: 4
Remove seeds and white membrane to reduce heat to your liking
5. Fresh Ginger: 1 Inch
6. Fresh Garlic: 4 Cloves
Sauté /Cook
7. Ghee: ½ Cup
8. Curry Powder Standard Onset Punjabi: 2Tablespoon
9. Salt: 1 teaspoon
10. Cayenne Pepper Powder: ¼ teaspoon
11. Water:2 Cups
Simmer / Rest
1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi: 1½ teaspoon
Method
Step 1: Prepare vegetables
Potatoes: Peel, Cut length-wise in to half. Divide each half lengthwise into half again. Now take each segment and dice it the same thickness as the peas.
Tomatoes: Wash and chop.
Onions: Peel, chop about ¼" thick.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds with spoon. Discard seeds.
Ginger: Peel, chop
Garlic: Remove skin and mince
Step 2: Sauté / Cook
1. Grind Onions, Serrano, Garlic, and Ginger to form a thick paste.
2. Heat Ghee in a heavy pan. Add Potatoes, sauté till potatoes start to sweat and turn brown. Remove potatoes and set aside.
3. Add onion paste, salt and Cayenne powder. Sauté till most of the moisture is gone and it starts to turn brown.
4. Add Curry powder and potatoes. Stir and sauté about 2 minutes
5. Add tomatoes and water. Bring it to a boil. Turn down heat. Cover. Cook on low heat till potatoes are done, stirring occasionally. About 20 minutes.
6. Remove ½ cup potatoes. Smash with fork. Return to pot. Add remaining water. Bring it to a boil.
Step 3: Simmer / Rest
Add Garam Masala and Amchoor. Stir. Simmer covered about 3 minutes and turn the heat off. The heat will release the flavors from the Garam Masala. Let it rest ten minutes. Its ready to serve.