Aloo Rassewale

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

  • 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.

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