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Aloo Rasedaar Vrat-wale  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Aloo Rasedaar Vrat-waleAloo Rasedaar Vrat-wale

Chef

:Niru Gupta

Recipe Cook Time

:30 Minutes
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This potato sabzi is eaten during fasts. Normal salt is replaced with sendha namak or rock salt.

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Ingredients

  • 500 gm potatoes - chopped to small pieces

    1/4 cup ghee

    1 tsp cumin seeds

    1 Tbsp finely shredded ginger

    1/2 cup yoghurt

    1/2 tsp ginger powder

    2 tsp senda namak-powdered

    1/2 tsp chilli powder

Method

Heat the ghee, add the cumin seeds and when they begin to splutter add the yoghurt and stir-fry till the ghee separates.

Add the ginger powder, salt and chilli powder and stir a few times, till well mixed.

Then add the potatoes and turn over high heat, till they look slightly fried.

Add about 2 cups water and bring to a boil.

Simmer uncovered for about 15 minutes, till tender. Serve hot with pakories made of kuttu ka aata.

Key Ingredients: Potatoes, Clarified Butter, Cumin Seeds, Ginger, Yogurt, Rock Salt, Red Chilli


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