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3 - large
1 - onion, chopped in chunks
1 inch piece -
3-4 flakes -
2 stalks -
2 - green chillies, slit lengthwise
1 tbsp -
1/2 cup - fresh curds
100g - paneer, grated
1 tsp -
Red Chilli powder
1/4 tsp -
1/4 tsp -
1/4 tsp each - mustard and
2-3 pinches -
Salt to taste
2 tbsp - oil
How to Make Aloo Rassewale
Dice potatoes into medium size pieces, keep aside.
Heat 1 tsp oil in a pan, fry onions till brown in colour.
Take off fire, keep aside to cool.
Grind onion, ginger, garlic, curds into a paste.
Heat oil in a pan, add mustard and cumin seeds and allow it to splutter.
Add curry leaves, chillies, stir and add ground paste.
Add all dry masala powders and salt.
Stir fry till whiteness is totally gone and oil separates on sides.
Add 2 cups water, bring to a boil.
Mash 3-4 pieces of potato well by hand.
Add all potatoes (mashed and diced) to gravy.
Bring to a boil, reduce heat, simmer for 8-10 minutes.
The gravy should not be too thick neither too watery.
Transfer to a serving dish, garnish with grated paneer and coriander.
Serve hot with puris, or plain rotis, or steaming hot rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.