How to Make Perfect Rasedar Aloo

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Award-winning Rasedar Aloo. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rasedar Aloo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rasedar Aloo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rasedar Aloo is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rasedar Aloo estimated approx 10 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Rasedar Aloo using 12 ingredients and 6 steps. Here is how you cook it.

#NFC #Navratri Fasting Challenge These rasedar vrat wale aloo goes well with Kuttu ki poori or Kuttu roti or Rajgire ki poori or Rajgira paratha. I have served them with sabudana idlis. And it tastes yum

Ingredients and spices that need to be Make ready to make Rasedar Aloo:

1. 4 boiled potatoes
2. 1 tbsp pure ghee
3. 1/2 tsp cumin seeds
4. 2 tomatoes
5. 1 "piece ginger
6. 2 Green chilli
7. 2 bowls water
8. to taste Rock salt
9. 1/2 tsp Black pepper powder
10. 1/4 tsp turmeric powder
11. 5 cashew nuts
12. 2 tbsp chopped coriander leaves

Instructions to make to make Rasedar Aloo

1. Heat ghee in a wok. Add cumin seeds and let seeds splutter.
2. Add grated tomato puree and ginger and saute for 1 minute. Add rock salt, black pepper powder, turmeric powder and mix well.
3. Saute for 1 minute and add whole green chilies.
4. Cook till ghee separates. Add cashew nuts and water and let it it boil. Add chopped boiled potatoes and let it simmer on low flame for 5 minutes or till gravy turn thick.
5. Add chopped coriander leaves and mix.
6. Serve this falahari rasedar aloo with samak rice or vrat wali idli.

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