Kasuri Methi Aur Aloo Rasedar Recipe

Name: Kasuri Methi Aur Aloo Rasedar Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Tomato (1 cup Tomatoes finely chopped); 1 tbsp Ginger (1-1/2 tablespoon Ginger grated and ground — up to 0.5); 2 pieces Green Chili (2 Green Chillies slit); 2 tbsp Kasuri Methi (2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) (adjust)); ½ tsp Fennel Seed (1/2 teaspoon Fennel seeds (Saunf)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 2 tsp Amchur (2 teaspoons Amchur (Dry Mango Powder)); 1 tbsp Clarified Butter (1 tablespoon Ghee); 0 pieces Table Salt (Salt to taste)

Kasuri Methi Aur Aloo Rasedar Recipe - Sabzi Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Tomato1 cup · 1 cup Tomatoes finely chopped
Ginger1 tbsp · 1-1/2 tablespoon Ginger grated and ground — up to 0.5
Green Chili2 pieces · 2 Green Chillies slit
Kasuri Methi2 tbsp · 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) (adjust)
Fennel Seed½ tsp · 1/2 teaspoon Fennel seeds (Saunf)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Ground coriander1 tbsp · 1 tablespoon Coriander Powder (Dhania)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Amchur2 tsp · 2 teaspoons Amchur (Dry Mango Powder)
Clarified Butter1 tbsp · 1 tablespoon Ghee
Table Salt0 pieces · Salt to taste

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Steps

1To begin making Kasuri Methi Aur Aloo Rasedar Recipe, first boil the potatoes using a pressure cooker. Once done, peel and roughly mash the potatoes keep a few pieces intact.
2Heat ghee in a wok on medium heat, add cumin seeds, fennel and methi seeds and let it splutter.
3Add the dried fenugreek leaves (kasuri methi), and let its aroma release into the oil.
4Add the ginger paste, slit green chillies and saute until the raw smell goes away.
5Add the chopped tomatoes and saute until its half cooked.
6Add the coriander, turmeric, cumin and red chilli powder and saute for 2 minutes.
7Now, add the roughly mashed potatoes and two cups of water and mix well.
8Season with salt, aamchoor powder and simmer the mixture for 5 to 6 minutes.
9Once the gravy comes together and reaches your desired consistency, switch off the flame.
10Garnish with a teaspoon of kasuri methi and serve the Kasuri Methi Aur Aloo Rasedar Recipe along with Parathas or Puri's for the weekend brunch.