Aloo-Rasledar

Sometimes when the normal balance of one's life gets shaken, it takes a little bit of time to get things back into sync.

This is how I have been feeling the past few weeks, the intensity of things at work have thrown the normal balance of things in my life off kilter.

Yes, I have been cooking just not had much time to blog, have not been able to take my usual evening walks which has also been making things a little out of sync for me.

I am trying to get back into things with this weekend. To do that once in a which we start with the basics, I almost feel potatoes fall into that very basic and practical category.



Here is what I did to dress up this humble tuber.



Aloo -Rasledar



Serves 6



Ingredients



1 lb new baby pototoes

1 tbsp tandoori masala

1 tsp freshly crushed pepper

1/2 cup yogurt

1.5 tsp salt

1/3 cup oil

1 tsp cumin seeds

2 tsp curry powder

4 tomatoes chopped

1 tsp grated ginger

3 green chillies finely chopped

1/2 cup cottage cheese

3-4 tbsp chopped cilantro



Method of Preparation

1. Parboil the potatoes, cool and peel.

2. Marinate the potatoes with 2 tbsp yogurt, tandoori masala and pepper and 1 tsp salt.

3. After half an hour, heat 1/2 the oil in a hard anodized pan and on low heat cook the potatoes on low heat stirring constantly till well browned.

4. Heat the remaining oil and add the cumin seeds, ginger and tomatoes. Add in the curry powder.

5. Cook for 10 minutes till the tomatoes are browned. Add 1/2 cup water and bring to a simmer.

6. When thickened, add the green chillies and pototoes with the cottage cheese.

7. Cook for 5-7 minutes. Serve garnished with the cilantro.