New Delhi: Aloo Rasedaar is eaten especially during vrat or fasting period. Boiled and cubed potatoes are combined with freshly grated tomatoes and flavored with spices. Usually paired up with Kuttu and Singhare ke atte ki Poori to make a complete meal.
Ingredients Of Vrat Wale Aloo Rasedaar
- 500 Gram Potatoes, chopped
- 1/4 Cup Ghee
- 1 tsp Cumin seeds
- 1 Tbsp Ginger, shredded
- 1/2 Cup Yoghurt
- 1/2 tsp Ginger powder
- 2 tsp Senda namak, powdered
- 1/2 tsp Chilli powder
How to Make Vrat Wale Aloo Rasedaar
- Heat the ghee, add cumin seeds, and when they begin to splutter add the yogurt.
- Stir-fry till the ghee separates.
- Add ginger powder, salt, and chilli powder. Stir a few times, till well mixed.
- Now add the potatoes and turn over high heat, till they look slightly fried.
- Add about 2 cups of water and bring to boil.
- Simmer uncovered for about 15 minutes, till tender. Serve hot with Pakoras made of kuttu ka aata.
