Rasawala Aloo – a delicious potato curry that pairs excellently with pooris.
Potato is a popular vegetable that can be cooked in multiple ways. The sheer versatility of potatoes makes it a popular ingredient in our day to day cooking. Whether you use potatoes in a chaat, a snack, a dry sabzi or a curry, they will never disappoint you. Potato curry can be made in many ways….whether it is a tomato based gravy or a curd based gravy, potato curry always turns out delicious.
Rasawala aloo is a quick and easy dish and is a perfect accompaniment with plain puris, masala puris or palak puris. Here is the recipe for Rasalawa Aloo.
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List of ingredients
Vegetables : Potatoes, onion and tomatoes.
Spices & herbs : garlic, ginger, green chilly, cumin seeds, fennel seeds, turmeric powder, asafoetida, red chilly powder, cumin coriander powder, garam masala, kasuri methi, coriander leaves
Oil and salt
Step-wise recipe with pictures
Firstly, blend the tomatoes to a smooth paste and keep aside.
In a mortar pestle, add garlic, ginger, green chilly and crush them to a coarse paste. Keep aside.
Heat oil in a pan. Add cumin seeds and fennel seeds. When the seeds start crackling, add ginger-garlic-chilly paste and saute for few seconds.
Now add asafoetida and chopped onion. Add salt and cook the onions till they turn golden brown in colour.
Add tomato paste and cook for around 5 minutes.
Add turmeric powder, red chilly powder, cumin coriander powder, garam masala and mix well.
Add chopped potatoes and mix well. Add a cup of water and cover the pan. Cook for 15 to 20 minutes on low flame or until the potatoes are cooked.
Check the consistency of gravy. Add water if required as per the desired consistency.
Crush the roasted kasuri methi and stir into the gravy.
Garnish with chopped coriander leaves. Serve hot with puris.
Recipe Card
Rasawala Aloo | Potato Curry | Tariwale Aloo
Ingredients
- 3 medium sized potatoes, peeled and cut into small pieces
- 3 medium tomatoes, chopped
- 1 medium sized onion, chopped
- 5 cloves of garlic
- 1 inch ginger
- 1 green chilly
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- ½ tsp fennel seeds (sauf)
- 1 tsp turmeric powder
- ½ tsp asafoetida (hing)
- 1 tsp red chilly powder
- 1 tsp cumin coriander powder (dhaniya jeera powder)
- a pinch of garam masala
- salt as per taste
- 1 tbsp roasted dried fenugreek leaves (kasuri methi )
- 1 tbsp chopped coriander leaves for garnishing
Instructions
- Firstly, blend the tomatoes to a smooth paste and keep aside.
- In a mortar pestle, add garlic, ginger, green chilly and crush them to a coarse paste. Keep aside.
- Heat oil in a pan.
- Add cumin seeds and fennel seeds.
- When the seeds start crackling, add ginger-garlic-chilly paste and saute for few seconds.
- Now add asafoetida and chopped onion.
- Add salt and cook the onions till they turn golden brown in colour.
- Add tomato paste and cook for around 5 minutes.
- Add turmeric powder, red chilly powder, cumin coriander powder, garam masala and mix well.
- Add chopped potatoes and mix well.
- Add a cup of water and cover the pan.
- Cook for 15 to 20 minutes on low flame or until the potatoes are cooked.
- Check the consistency of gravy.
- Add water if required, as per the desired consistency.
- Crush the roasted kasuri methi and stir into the gravy.
- Garnish with chopped coriander leaves
- Serve hot with puris.
Recipe Video
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