Spicy Potatoes (Rasadar Aloo)

Name: Spicy Potatoes (Rasadar Aloo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 lb small potatoes; 3 medium tomatoes; 4 tbsp oil; 1 tsp cumin seed; 1 pinch asafoetida powder; 0.75 tsp ground turmeric; 1 tsp ground coriander; 0.75 tsp chili powder; 1 tsp paprika; 1 tsp salt; 1 cup water; 0.5 tsp garam masala; 2 tbsp coriander leaves

Gently simmered potatoes, tomatoes and coriander, warmed with cumin and asafoetida, a South Asian dish. Finish with coriander leaves.

30 min · Serves 2 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Wash the potatoes and dry them, lightly peel the skins if necessary. Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
2
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).
1 min
3
Add the potatoes and fry for 2-3 minutes, again stirring constantly. 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.
4
Remove from heat and serve garnished with the coriander leaves.