Making potato masala for puri is routine, but at times, I crave for tangy gravy. Mostly chana masala will be my choice if I plan prior. This rasawala aloo is a great quick fix for poori.
I make a no onion no garlic aloo bhaji with methi flavour as we temper with methi seeds. This one is totally different flavour from my other aloo bhaji.
Rasawala aloo recipe
Recipe Cuisine: Indian | Recipe Category: Lunch, sidePrep Time: 10 mins | Cook time: 25 mins | Serves: 3| Author: Raks anand
Click here for cup measurements
Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori. Simple recipe for rasawala aloo with step by step pictures.
Ingredients
Potato - 3, Boiled, cubedTomato - 3, cubed
Green chilli - 3
Chopped ginger - 3/4 tbsp
Kashmiri chilli powder - 1 tsp
Coriander seeds powder - 3/4 tsp
Cumin seeds powder - 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1 tsp
Salt - As needed
Coriander leaves, chopped - 2 tbsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches
Method:
- First grind chopped tomato, green chilli, ginger to a smooth paste.
- Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, garam masala and turmeric powders.
- Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
- Cook till oil oozes out. Add cubed potato.
- Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.
Notes
- Sugar is added to balance acidity in tomatoes.
- Adding kashmiri red chilli powder gives nice colour.
- First grind chopped tomato, green chilli, ginger to a smooth paste.
- Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, garam masala and turmeric powders.
- Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.
- Cook till oil oozes out. Add cubed potato.
- Add 1 & 1/2 cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.
