Website of the Year India 2016



Aloo Rassewale Recipe

Aloo Rassewale is a popular Indian Side Dish
Author :
 
On :
Wednesday, 29 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Side Dish Recipes. You may also want to try Healthy Mayonnaise, Best Tomato - Onion Chutney, Easy Baked peas

Ingredients

  • 3 - large Potatoes boiled, peeled
  • 1 - onion, chopped in chunks
  • 1 inch piece - Ginger
  • 3-4 flakes - Garlic
  • 2 stalks - Curry leaves
  • 2 - green chillies, slit lengthwise
  • 1 tbsp - Coriander leaves
  • 1/2 cup - fresh curds
  • 100g - paneer, grated
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Coriander seeds powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp each - mustard and Cumin seeds
  • 2-3 pinches - Asafoetida powder
  • Salt to taste
  • 2 tbsp - oil
  • How to Make Aloo Rassewale:

    1. Dice potatoes into medium size pieces, keep aside.
    2. Heat 1 tsp oil in a pan, fry onions till brown in colour.
    3. Take off fire, keep aside to cool.
    4. Grind onion, ginger, garlic, curds into a paste.
    5. Heat oil in a pan, add mustard and cumin seeds and allow it to splutter.
    6. Add curry leaves, chillies, stir and add ground paste.
    7. Add all dry masala powders and salt.
    8. Stir fry till whiteness is totally gone and oil separates on sides.
    9. Add 2 cups water, bring to a boil.
    10. Mash 3-4 pieces of potato well by hand.
    11. Add all potatoes (mashed and diced) to gravy.
    12. Bring to a boil, reduce heat, simmer for 8-10 minutes.
    13. The gravy should not be too thick neither too watery.
    14. Transfer to a serving dish, garnish with grated paneer and coriander.
    15. Serve hot with puris, or plain rotis, or steaming hot rice.




     

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