How to make Aloo Rassedaar Vratwale -
Potatoes cooked in thin gravy with yogurt and coconut milk, mildly spiced
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Yogurt (दही)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Aloo Rassedaar Vratwale checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Baby Potatoes In Spicy Yogurt Gravy Muttakos Kootu Aaloor Dam Vattal Kozhambu
Aloo Rassedaar Vratwale Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Rassedaar Vratwale Recipe
Potatoes 4-5 large
Yogurt 1 cup
Ginger 2 inch piece
Green chillies 2-3
Fresh coriander leaves a few
Peanuts 1/4 cup
Water chestnut flour (shingare ka atta) 1 tablespoon
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Bay leaf 1
Rock salt (sendha namak) to taste
Coconut milk 1/2 cup
Method
Step 1
Peel, wash and cut potatoes into one and a half inch sized cubes. Remove skin and boil peanuts in sufficient boiling water till done. Drain and keep aside. Peel, wash and roughly chop ginger.
Step 2
Remove stems, wash and roughly chop green chillies. Clean, wash and finely chop coriander leaves. Whisk yogurt with water chestnut flour till smooth and keep aside. Combine ginger and green chillies and grind to a paste using little water.
Step 3
Heat ghee in a thick-bottomed pan, add cumin seeds and bay leaf, when they begin to change colour add potatoes and sauté for a minute. Add the ground paste and rock salt and continue to sauté for a minute.
Step 4
Add two cups of water and cover and cook on low heat till potatoes are done and water is reduced to half. Stir in the yogurt, coconut milk, boiled peanuts and chopped coriander leaves. Simmer for two minutes and serve hot.
Nutrition Info
Calories : 1572 Kcal
Carbohydrates : 131.6 gm
Protein : 32.5 gm
Fat : 102.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
