Rasawala Aloo/Rassedar Aloo/ Rasa Aloo

Aanchal Gupta

A delicious vegan potato curry that requires no onions or garlic and very few ingredients. Makes a perfect accompaniment to rice,puris and rotis. Gluten free.

5 from 2 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Vegetable

Cuisine Indian

Servings cups

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
Cook for a few minutes, add Crushed tomatoes and Turmeric and Red Chili powder and cook till oil separates
Add salt, potatoes and water
Bring to a boil and simmer for 20 minutes
Add cilantro on top
Garnish with more chopped green chilies and cilantro/coriander/dhaniya patta

Notes

Crushed Tomatoes from a can give better color than fresh ones, but if your preference is to us fresh, you can substitute it with fresh. I have used a combination of ghee and oil but you can use only oil for a vegan option.

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