When you want tasty, easy, ready in minutes and a recipe without Onions,ginger or garlic, then this is the go to recipe.
Recipe was shared by my friend Nishita Sadarangani. She had made this some time back when we went to her house for Holi. With fresh hot puris coming out of the pan and steaming bowls of Aloo Sabzi, we just couldn’t get enough of it.
I love the simplicity of this dish, with such few ingredients it packs in a lot of flavor! The tomatoes give such a nice color to the dish. Its the perfect dish for festivals! I made this recently for my Diwali party and complemented it with Gobi Matar, Bhindi do pyaza and fat free Dahi vadas.
I also made Dabeli Twists,Quinoa Oatmeal Dhokla and Couscous Salad for appetizers
Make this for your family, for your next festivity or party, everyone is going to love it!
Moving on to the recipe,here is the written recipe followed by the step by step pictorial one-
Rasawala Aloo/Rassedar Aloo/ Rasa Aloo
Ingredients
- 3 boiled potatoes peeled and mashed
- 6-8 curry leaves
- 2 Green chilies
- 1/2 tsp Mustard seeds/Rai
- 1/2 tsp Turmeric/Haldi
- 1/4 tsp Red Chili powder/Lal Mirch
- Pinch of Asafoetida/Hing
- 1/2 cup Crushed Tomato canned ones give better color
- salt as needed
- 2 cups water
- 2 tbsp ghee plus 1 tbsp oil use only oil for vegan option
Instructions
-
Heat Ghee(use oil for vegan option) and oil and add Mustard/Rai, Asafoetida/Hing, Curry leaves and Green Chilies
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Cook for a few minutes, add Crushed tomatoes and Turmeric and Red Chili powder and cook till oil separates
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Add salt, potatoes and water
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Bring to a boil and simmer for 20 minutes
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Add cilantro on top
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Garnish with more chopped green chilies and cilantro/coriander/dhaniya patta
Notes
Here is the step by step pictorial recipe-
Ingredients
In hot ghee-oil, add Mustard seeds/Rai, let them crackle
Add Hing,Green Chilies and curry leaves
Add tomatoes
Add Turmeric and Red Chili powder and cook till oil separates
Add boiled potatoes, water and salt and simmer for 15-20 minutes
Enjoy with crisp Bedmi Puris or plain puris
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Poulomi Ghatak
When it’s Sunday lunch, Bengalis really enjoy eating ‘luchi’, a lighter form of puri. Additionally, luchi goes well with any straightforward aloo sabji. When I first tried this rasa aloo recipe, my family loved it, so now every time I prepare luchi, rasa aloo must be served as an accompaniment.
Aanchal Gupta
Thanks for sharing your feedback Poulomi. So glad to know your family enjoyed the rasa aloo. Being from Kolkata, I also love the combination of rasa aloo and luchi/ puri.
Sabita
I love this recipe. So good
Aanchal Gupta
Thank you, it’s my go to recipe at all festivals like diwali, Holi etc.