Aloo Rassedaar Vratwale Potatoes cooked in thin gravy with yogurt and coconut milk, mildly spiced This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Potatoes, Yogurt Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Aloo Rassedaar Vratwale 4-5 large Potatoes 1 cup Yogurt 2 inch piece Ginger 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 to taste Rock salt (sendha namak) 1/2 cup Coconut milk Method 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. 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. 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. 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 Carbohydrates 131.6 Protein 32.5 Fat 102.3 #Bay leaf #Coconut milk #Cumin seeds #Fresh coriander leaves #Ghee #Ginger #Green chillies #Peanuts #Potatoes #Rock salt (sendha namak) #Water chestnut flour (shingare ka atta) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article