vegan: aloo rasdar

Categories
Vegetarian
Yield
3 servings
MeasureIngredient
6 larges Potatoes, cut into about 6 to 8 chunks each.
2 cups Fresh or frozen green peas, the smaller the better
3 mediums Sized tomatoes, chopped
2 mediums Sized onions, diced
Green chili peppers, chopped
½ teaspoon Turmeric powder
½ teaspoon Cayenne pepper powder
1 teaspoon Garam masala powder
Clove garlic
  A few stalks of cilantro and assorted herbs
  Lemon concentrate
  Salt
1 tablespoon Vegetable oil
1½ cup Water

VEGETABLES

SPICES & FLAVOURINGS

OTHERS

1. Pressure cook potato chunks and peas for about 6 minutes. 2. Dice onions, chop ginger, green chili and garlic. 3. Heat a little oil, add onions and saute till golden. Add chopped ginger, chopped garlic and chopped green chili now and saute'. 4. Add turmeric powder, cayenne pepper powder and garam masala powder. Stir continuously until thoroughly mixed. 5. Add chopped tomatoes. Saute until tomato pieces are wilted. 6. Add potatoes, peas from pressure cooker. Top with 1-and-½ cups of water. Add salt according to your taste. Simmer on low heat until gravy thickens slightly. 7. Garnish with freshly chopped cilantro, squeeze a few drops of lemon juice and serve hot.

NOTES: 1. This is a very simple thing, easy to make. 2. Total time required is under 30 minutes.

I like this when it is accompanied by some cool cucumber-yogurt raita, or with a salad of fresh sliced onions, tomatoes and cucumber slices.

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