Gujarati Rasse Waale Aloo | Kanda Tameta Bateta Nu Shaak | गुजराती रस्से वाले आलू | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Peel the potatoes and dice them, dice the tomatoes, and dice the onion.
2. Heat oil in a pressure cooker over high heat.
3. Add mustard seeds, cumin seeds, asafoetida and onion; cook over high heat for 1 to 2 minutes until the onion is translucent.
4. Add the ginger garlic green chilli paste and tomato, and cook for one minute.
5. Add the diced potato, salt, turmeric and all the remaining powdered spices, and cook over high heat for 2 to 3 minutes.
6. Add water, at least enough to cover the potatoes, and a pinch of sugar if using. Cover and pressure cook for 3 whistles, then turn off the heat and let the pressure release naturally.
7. Open the lid, stir, and turn the heat back on to adjust the consistency if needed.
8. Taste and adjust the salt, then stir in the garam masala and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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