What more can be said about potatoes that has not been said before. Indian households are incomplete without it, we know way too many recipes to say we are bored of it. And let’s admit it, each time we are in a bit of a kitchen crisis, we do not take a moment to turn to potatoes for rescue. Everybody loves potatoes for a variety of reasons, we simply love it for the effect it has on our dishes. From starters to mains and to desserts — the tuber can make every recipe phenomenal.
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Aloo Rasedaar is a popular recipe from Uttar Pradesh that uses no garlic or onion is renowned for its light and sattvik quality. It is so soothing and flavourful that it goes well with anything – be it rice, roti or puri. The rich interplay of spices such as cumin seeds, red chilli powder, asafetida (hing), ginger, mango powder, fenugreek seeds and coriander powders make this dish a hot favourite among everyone on the table. The recipe uses boiled potatoes that are meant to be broken by hands, so you do not have to fuss about the length of slices too. The curry is enhanced further by the addition of ghee. Aloo rasedaar is a bit spicy tangy and all things eclectic, which is what makes it such a hit. It is also ideal for days you run out of ideas about what to cook, all the ingredients used in aloo rasedaar as easily available. It also does not take more than 15-20 minutes to cook, does it get any better? We think not.
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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.