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
![](https://vanitascorner.com/wp-content/uploads/2021/08/Rasawala-Aloo_FB-686x1024.jpg)
Step-wise recipe with pictures
Firstly, blend the tomatoes to a smooth paste and keep aside.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-2-1-300x248.jpeg)
In a mortar pestle, add garlic, ginger, green chilly and crush them to a coarse paste. Keep aside.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-1-1-300x273.jpeg)
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.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-17-1-300x270.jpeg)
Now add asafoetida and chopped onion. Add salt and cook the onions till they turn golden brown in colour.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-16-1-300x248.jpeg)
Add tomato paste and cook for around 5 minutes.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-14-1-300x244.jpeg)
Add turmeric powder, red chilly powder, cumin coriander powder, garam masala and mix well.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-13-1-300x247.jpeg)
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.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-10-1-300x240.jpeg)
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-7-1-300x264.jpeg)
Check the consistency of gravy. Add water if required as per the desired consistency.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-6-1-300x238.jpeg)
Crush the roasted kasuri methi and stir into the gravy.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-5-1-300x245.jpeg)
Garnish with chopped coriander leaves. Serve hot with puris.
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-4-1-300x267.jpeg)
![](https://vanitascorner.com/wp-content/uploads/2023/04/Rasawala-aloo-3-1-300x228.jpeg)
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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