Ras Wara Aloo — Sindhi-Style Potato Curry

Ingredients

• 0.5 kg potatoes (Peeled and cubed)
• 2 large tomatoes (Blended)
• 0.5 cup oil
• 1 tbsp cumin seeds (Zeera)
• 0.5 tsp mustard seeds (Rai)
• 2 curry leaves
• salt (To taste)
• 0.5 tsp turmeric powder
• 1 tbsp coriander powder
• 0.5 tbsp cumin seed powder
• 0.5 tsp red chili powder
• 0.5 tsp Kashmiri red chili powder
• 4 green chilies (Slit)
• 4 green chilies (For garnish or extra heat)

Steps

1. 1

   Heat the oil in a large pan. Add the cumin seeds, mustard seeds, and curry leaves, and let them sizzle briefly until fragrant.

2. 2

   Add the turmeric powder, coriander powder, cumin seed powder, red chili powder, and Kashmiri red chili powder. Stir and fry the spices briefly so they become aromatic.

3. 3

   Add the slit green chilies and cook them with the spices.

4. 4

   Add the blended tomatoes. Cook, stirring occasionally, until the tomato mixture is cooked and the oil rises to the surface.

5. 5

   Add the cubed potatoes and salt to taste. Stir thoroughly so the potatoes are coated in the tomato-spice mixture.

6. 6

   Add water as needed for the curry and cook until the potatoes are tender and the oil separates from the gravy.

7. 7

   Garnish with the remaining green chilies and serve hot with roti, chapati, or rice.

Notes

The transcript indicates adding water during cooking but does not specify an amount, cooking temperature, or exact cooking time. Adjust the water to achieve the desired curry consistency.

Nutrition per serving

• main
• vegetarian
• vegan
• South Asian
• Pakistani
• Sindhi
• spicy
• curry