Aloo Rasedaar

Ingredients

• 500 g boiled and peeled potatoes
• 1 tbsp finely chopped ginger
• 1/8 tsp heeng (asafoetida)
• 1 tsp  saunf (fennel seeds)             ]
• 1tsp  methi dana (fenugreek seeds) ] roasted and coarsely pounded
• 2 tsp powdered dhania (coriander)
• 1/2 tsp  haldi (turmeric)
• 1/2 tsp chilli powder
• 2 tsp salt, or to taste
• 1 tsp amchoor (dried mango powder)
• 2 tbsp ghee
• 2 tbsp chopped hara dhania (coriander leaves), for garnish

Preparation

• Break the potatoes by holding each in your palm and closing your fist. Keep aside these unevenly broken potatoes, and heat the ghee.

• When heated add the heeng, saunf and methi dana, and the potatoes soon after (the spices should not get burnt).

• Saute the potatoes till well mixed and sort of get coated with the fat. Add the dhania, haldi, chilli powder and salt and mix well. Add water to cover the potatoes, and the mango powder and bring to a boil and then simmer for 5-10 minutes. Serve garnished with the hara dhania.