Rasedar Aloo Sabzi Recipe for Breakfast

Ingredients

• 1 teaspoon Coriander Seeds dry roasted and coarsely ground
• 1 teaspoon Fennel Seeds dry roasted and coarsely ground
• 1 teaspoon Cumin Seeds dry roasted and coarsely ground
• 2 tbsp Mustard Oil
• 2 Onion chopped
• 1 cup Tomato Puree
• to taste Salt
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Chaat Masala
• 0.5 teaspoon Dry Mango Powder
• 1 teaspoon Garam Masala Powder
• 0.25 teaspoon Ginger Powder
• 6 medium size Potatoes boiled and roughly chopped
• 3 cup Water
• for garnish Coriander Leaves

About This Recipe

A delicious, gravy-based Aloo Sabzi recipe, perfect for a traditional North Indian breakfast with Puri. This recipe aims to recreate the authentic flavors of this popular dish.

Instructions

1. 1

   Dry roast coriander, fennel, and cumin seeds until fragrant. Coarsely grind them in a mortar and pestle or spice grinder.

2. 2

   Heat mustard oil in a pan. Add chopped onions and sautu00e9 until translucent.

3. 3

   Stir in tomato puree, salt, red chili powder, turmeric powder, chaat masala, dry mango powder, garam masala powder, and ginger powder. Cook until the oil separates from the masala.

4. 4

   Add the boiled and roughly chopped potatoes, water, and the coarsely ground spices. Mix well.

5. 5

   Cover the pan and cook on a medium flame for 6-7 minutes, allowing the flavors to meld.

6. 6

   Garnish with fresh coriander leaves before serving.

Story & Method