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RASEWALE ALOO (POTATOES IN GRAVY) Recipe | | Main Course Recipe by reluctant_chef |
| | INGREDIENTS | Very easy! Perfect addition to any meal
Ingredients:
Potatoes
Tomatoes
Garlic
Ginger
Rye (mustard seeds)
Jeera (cumin)
Kadipatta (curry leaves)
Hing
Methi dana
Red chilli powder
Haldi
Dhaniya jeera powder
Salt
Oil
Corriander leaves | | METHOD | Boil potatoes, peel and dice them. Blanch tomatoes (place in boiling water for 3-4 min). Peel skin and crush in a blender to make into tomato puree.
Heat oil in pan, sautee rye, jeera, kadi patta, crushed garlic and ginger, hing and methi dana. The add tomato puree, 1 cup water, dhaniya jeera powder, garam masala, red chilli powder, haldi and salt. Cover the pan and let it cook for the flavouring to seep in and for the water to be reduced. Finally add the boiled potato pieces.
Your rasewale aloo is ready! Garnish with corriander leaves.
(Tip: Rasewala aloo is best enjoyed with puris. You can also mix it with rice and enjoy it as a second course)
#potato #potatovegetable #indianvegetarian #indianvegetable #alookisubzi #rasewalealoo #potatoesingravy #vegan #indianveganrecipes |
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