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Home Dish Aloo Ki Tari (Batatyacha Rassa)

Aloo Ki Tari (Batatyacha Rassa)

Name: How to cook Aloo Ki Tari (Batatyacha Rassa) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Aloo Ki Tari (Batatyacha Rassa)

#ws3 #thc #thcweek15 #cookpadindia #tarri #potato #Aloo #garlic Aloo ki Tarri is a spicy, hot, rich curry made with potatoes in a thin , oil rich onion and tomato rassa or gravy. It goes really well with hot steamed rice, chapati or paratha. It is a finger licking meal in itself! In Marathi, we call it Batatyacha Rassa ! It's a favourite since childhood! Enjoy!

Ingredient

Food ration :

3 servings

Cooking time :

30 minutes

Potatoes large (washed, peeled, sliced in triangles)

1 cup

Tomato puree

Finely chopped onion large

1 tbsp

Ginger garlic paste

1 tbsp + 1/2tbsp

Ghee

1 tsp

Mustard seeds

1 tsp

Cumin seeds

1 tsp

Kashmiri laal mirch

1 tsp

Teekha laal mirch

1 tsp

Turmeric powder

1.5 tsp

Coriander powder

1 tsp

Garam masala

1 tsp

Kitchen King masala

1/2 tsp

Saunf powder

1/4 tsp

Hing

as per taste

Salt

as needed

Water

1 tsp

Lemon juice

1 tbsp

Chopped coriander leaves

Cooking instructions

* Step 1

First, heat ghee in a kadhai. Add mustard cumin and when they pop up, add hing, ginger garlic paste and saute well.

* Step 2

Add onions, and saute till pink. Add tomato puree and cook covered till fat comes on top.

* Step 3

Then add all the masalas and spice powders,salt and water as per desired consistency and cook next for 5 minutes. Remove from flame and keep covered. Tarri is ready.

* Step 4

Heat more ghee (1/2 tablespoon) and add the potatoes. (Keep them immersed in salt water after cutting and remove from water, towel dry and then add to the mustard and cumin)

* Step 5

Then add some salt, Turmeric and chilli powder and saute for 2 minutes.

* Step 6

Add sufficient water, cover and cook till soft. Then add the tarri or gravy to the potatoes and mix well.

* Step 7

Cook till fat comes on top. Add lemon juice, and chilli oil on top. Garnish with coriander leaves, serve with salad, fulka or rice.

* Step 8

To make chill oil, heat 1 tablespoon of oil. Then switch off flame and add 1 tsp kashmiri laal mirch. Mix and pour on the tarri for extra colour. Enjoy!