15 minute Rasaaloo also known in some north Indian states as Taariwale Aloo is perhaps the sole potato-only dishes that goes well with rice, especially white rice. Potatoes in India are often cooked in combination with some meat or other vegetable.
This recipe has a rather soupy gravy
This is another of Dhiraj Srivastav’s 15-minute office lunches and as yummy as it comes.
INGREDIENTS:
250gms Potatoes;
2 Onions (peeled and finely chopped);
1 tablespoon finely chopped fresh coriander leaves;
1 tablespoon Ginger-garlic Paste (made from 6 to 8 garlic cloves and ½ inch piece of peeled ginger);
1 large Tomato chopped;
1 tablespoon Cumin seed (Jeera);
10 to 12 Fenugreek seeds (Methi);
1 tablespoon Chili powder;
½ tablespoon Turmeric powder;
1 table spoon Garam masala powder;
1 tablespoon Coriander powder;
Salt to taste;
1 tablespoon ghee or oil (Cooking medium of your choice).
The taste of the dish will change with the cooking medium. Ghee best, failing which peanut oil highly recommended.
METHOD:
Boil the potatoes whole and unpeeled;
Peel and roughly mash with your fingers when done;
You will get unequal and odd shaped pieces.
Heat the ghee/oil in a pot on a high flame but don’t let it smoke;
Add fenugreek seeds (Methi) and Cumin seeds (Jeera);
When the seeds splutter, add the chopped onions;
Fry till the onions begin to brown (takes about 4 or 5 minutes);
As the onions begin to brown, add the ginger-garlic paste;
Fry for about 30 seconds;
Add chopped tomatoes, Chili powder, Turmeric powder, Garam masala powder, Coriander powder and salt;
Lower the flame to medium and continue to fry the masala till it becomes a homogenous mixture;
Add the boiled potatoes;
Bring the flame down to low;
Continue to fry for a few seconds till the potatoes are coated with the fried masala;
Add 2 cups of water;
Cover and let cook for about 3 to 5 minutes;
Add chopped fresh coriander leaves;
Mix;
After 2 minutes turn off the heat.
Pack with white rice or poori or chapatti or any leavened /unleavened bread of your choice; goes well with all manner of bread except sweet breads like buns or brioche.
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