Rasawala Aloo | Potato Curry | Tariwale Aloo
a delicious potato curry that pairs excellently with pooris.
Servings 3
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.