Rasedar Jeere Wale Aloo
(Potato Curry with Cumin Seeds)
This dish is very popular in UP and Old Delhi, as not only is it very simple to make but you can not spoil it - every time it tastes fantastic. You can be certain that this will be served whenever anyone has invited several families especially on days when it is primarily a Vegetarian meal like Puja days (it is quite common in Hindu families to hold religious ceremonies - Puja at home and invite friends and family). One would serve it with Puris which is just perfect. I recollect specialist roadside restaurants especially near the Coach and Railway stations just serving this dish with Puris and doing a roaring business.
· ½ Kg Potatoes
· 1/2 tin of chopped Tomatoes
· 2 tsf Jeera seeds (Cumin seeds)
· 1 Green Chilli chopped finely.
· 1 ¼ tsf Salt (to taste)
· ½ tsf Turmeric powder
· 1 tsf Coriander powder
· ¼ tsf Chilli Powder
· ½ tsf Garam masala
· 4 tbsf Oil
1. Boil potatoes and let them cool.
2. When cool enough to handle, peel and break them with hand so you are about ½ inch in size.
3. Heat the oil in a wok on medium heat.
4. Add the jeera seeds in hot oil and wait for them to start sizzling.
5. Add the tomatoes, green chilli, salt, coriander powder turmeric and chilli powder, fry for 5 minutes or till the mix is brown and the oil separates.
6. Add the potatoes and 250 mls of water.
7. Bring it to a boil, and then lower the heat to low and cover the wok leaving a small space for the steam to escape. Cook for 15 – 30 minutes or till the gravy is slightly thick.