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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Aloo Badiya Rassedar

2002-01-04

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Ingredients

  • 500 gm aloo (potatoes) - peeled, boiled
  • 5-6 badiyan
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp salt
  • 1/2 tsp turmeric powder
  • 1/4 cup yogurt-beaten smooth
  • 2 1/2 cups water
  • 1 tbsp coriander leaves

Method

Step 1

Break the potatoes, by holding them in your palm and closing your fists.

Step 2

Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.

Step 3

In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.

Step 4

Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.

Step 5

Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.

Recipe Type:
rasoi

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