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Nutrition Facts
Serving Size 1 (681g) Recipe makes 2 servings The following items or measurements are not included below: asafetida powder
Calories 527
Calories from Fat 258		(48%)
Amount Per Serving		%DV
	Total Fat 28.7g	44%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 15.5g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 1207mg		50%
Potassium 1917mg		54%
Total Carbohydrate 63.3g		21%
	Dietary Fiber 11.8g	47%
	Sugars 9.0g
Protein 8.0g		15%
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Spicy Potatoes (Rasadar Aloo)

Recipe #134757 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mrs B
Aug 24, 2005

This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.

SERVES 2 -4 (change servings and units)

Ingredients

1 1/2 lbs small potatoes (as evenly sized as possible)
3 medium tomatoes (skinned and chopped)
4 tablespoons oil
1 teaspoon cumin seed
1 pinch asafetida powder
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
3/4 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 pint water
1/2 teaspoon garam masala
2 tablespoons coriander leaves, chopped

Directions

1
Wash the potatoes and dry them, lightly peel the skins if necessary.
2
Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
3
Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
4
Add the potatoes and fry for 2-3 minutes, again stirring constantly.
5
Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
6
Remove from heat and serve garnished with the coriander leaves.

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Browse similar recipes by category

Course > Main Dish
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Cuisine > Asian
Preparation > Time to Make > < 30 mins
Preparation > Number of Servings > For 1 or 2
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Maito

On Aug 16, 2009

This was a nice mildly spiced Indian potato dish. I used less oil, salt and chilli powder for our tastes. Thanks!

0 people found this review helpful

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From: SusieQusie

On Jun 28, 2006

Wonderful new way to bring the potatoes to my dinner table. I used baby reds & subbed a pinch of onion powder & garlic powder for the asafetida. The blend of spice was perfect! Thanks for expanding my "vegetables they will eat" list.

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From: Ms*Bindy

On Sep 24, 2005

Great potatoes. I did not have the asafetida powder, so had to skip that. I also made a mistake in that I cooked to potatoes first...oops. To compensate, I just used a little less water and simmered for less time. Turned out beautifully. This tells me I can use this recipe for left-over boiled potatoes when I have them. I cut back on the tomatoes based on my personal preference. This made a wonderful lunch for me today.

3 people found this review helpful

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From: Catherine Robson

On Mar 19, 2006

Excellent!!! Beautiful flavours. I had to leave out the chili powder because of younger family members. But still good and can see the extra heat would make it better. Thankyou for sharing.

2 people found this review helpful

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