Rasawala aloo recipe, How to make rasawala aloo

Rasawala aloo or aloo tamatar is a tangy tomato based gravy. This tangy gravy is perfect for poori and other Indian flatbreads. Simple recipe with step by step pictures.

Ingredients

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 flavor as we temper with methi seeds. This one is totally different flavor from that one. Main ingredient in this recipe is tomato apart from Potato.

Naturally vegan and gluten free (provided using gluten free asafoetida) No onion No garlic side dish for Indian flatbreads.

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Rasawala aloo recipe

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.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 3 Tomato cubed
• 3 Green chilli
• ¾ tablespoon Chopped ginger
• 1 teaspoon Kashmiri chilli powder
• ¾ teaspoon Coriander seeds powder
• ½ teaspoon Cumin seeds powder
• ¼ teaspoon Turmeric
• 1 teaspoon Sugar
• Salt - As needed
• 2 tablespoon Coriander leaves chopped
• 2 tablespoon Oil
• 1 teaspoon Cumin seeds - 1 tsp
• 2 Pinches Asafoetida

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Instructions

• 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, cumin seeds 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 & ½ 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 color.

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Stepwise photos

1. First grind chopped tomato, green chilli, ginger to a smooth paste.

2. Heat a kadai with oil and splutter cumin seeds, add asafoetida. In low flame, add all - red chilli, coriander, cumin seeds and turmeric powders.

3. Take care not to burn and give it a stir. Add ground tomato mixture, sugar and salt.

4. Cook till oil oozes out. Add cubed potato.

5. Add 1 & ½ cup water and boil to reduce it to a fairly thick gravy. Garnish with chopped coriander.

Serve with hot fluffy pooris. I served with Masala poori 👌👌