Aloo Rassedaar Vratwale

Ingredients 

• 4-5 large potatoes
• 1 cup yogurt
• 2 inch ginger piece 
• 2-3 green chillies
• A few fresh coriander leaves
• 1/4 cup peanuts
• 1 tablespoon water chestnut flour (shingare ka atta)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• Rock salt (sendha namak) to taste
• 1/2 cup coconut milk

Method

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.
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.
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.
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