Aloo Ka Rasa or Easy Rasawala Aloo Recipe is a basic potato curry recipe from the state of Utter Pradesh. This gravy is popular in other states like Gujarat, and Rajasthan as well. Rasawala refers to the thin base of the gravy. This thin gravy makes it easy to soak pooris and rotis.
Rasawala Aloo / Aloo Rasedar / Rassedar Aloo / Rasa Aloo / Aloo Tamatar ka Rasa are some of the other names you can refer this gravy.
Other easy and similar to this gravy is this Rasawala Bateta nu Shaak or this Aloo Sabzi
Ingredients
This gravy is a thin base with roughly mashed potatoes. The spices used are easily available and you can pair this with any dish like poori or chapati.
Potatoes - We use approx use 3 to 4 medium potatoes boiled either in microwave or in pressure cooker.
Ghee - The entire gravy is cooked in ghee and that makes it very delicious.
Spices used - We use whole spices like Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Dried Red Chilies, Hing and using it a whole gives a good taste to the gravy.
Spice powders - Regular pantry available spice powders like Red Chili Powder, Turmeric Powder, Coriander Powder are used.
Tomato - We use as puree in this gravy as the base is very thin. In fact just about 2 to 3 tablespoon of puree is used. I have increased the quantity in this recipe.
Curds / Yogurt - The other souring agent is curds and you will have to make sure it is added when the flame is low.
Instructions
As the name says, this gravy is very simple to make and the base is a thin gravy. We need fewer tomatoes and use curds as well which adds to the overall sourness and makes it thick.
Boiling Potatoes
We use boiled potatoes in this gravy. So you can either boil the potatoes in a microwave or in a pressure cooker.
If using Microwave, then wash and make slashes on the top. Microwave for 7 minutes. Remove and soak in water for the skin to peel off easily.
If using the Pressure cooker, srub the potatoes, and add water enough to cover the potatoes. Cut into half and pressure cook for 2 to 3 whistles.
Once you peel the skin, allow it to cool down and mash it roughly with your hands.
Making the gravy
Heat a kadai or a nonstick pan with ghee.
Add cumin seeds, fennel seeds, red chilies, and hing.
Add a teaspoon of water right away.
Next add chili powder, turmeric powder, and coriander powder.
Mix well and add the tomato puree and sauté till the ghee separates.
This takes about 5 minutes, once you see the tomato cooked well, add the crumbled potatoes.
When it starts cooking, add salt and mix well.
Add 1/2 cup water and bring to a boil.
Simmer and add beaten curds, mix well and switch off the flame.
Recipe
Aloo Ka Rasa | Easy Rasawala Aloo Recipe
Ingredients
- 2 cups Potatoes boiled approx 3 to 4 medium
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds
- 1/4 teaspoon Fennel Seeds
- 2-3 Dried Red Chilies
- 1/8 teaspoon Asafoetida / Hing
- 1.5 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 cup Tomato puree
- Salt to taste
- 1/2 cup Curds / Yogurt
Instructions
Boiling Potatoes
- We use boiled potatoes in this gravy. So you can either boil the potatoes in a microwave or a pressure cooker.
- If using Microwave, then wash and make slashes on the top. Microwave for 7 minutes. Remove and soak in water for the skin to peel off easily.
- If using a Pressure cooker, srub the potatoes, and add water enough to cover the potatoes. Cut into half and pressure cook for 2 to 3 whistles.
- Once you peel the skin, allow it to cool down and mash it roughly with your hands.
Making the gravy
- Heat a kadai or a nonstick pan with ghee.
- Add cumin seeds, fennel seeds, red chilies, and hing.
- To prevent the spices from getting burnt, add a teaspoon of water right away.
- Next add chili powder, turmeric powder, and coriander powder.
- Mix well and add the tomato puree and sauté till the ghee separates.
- This takes about 5 minutes, once you see the tomato cooked well, add the crumbled potatoes.
- When it starts cooking, add salt and mix well.
- Add 1/2 cup water and bring to a boil.
- Simmer and add beaten curds, mix well and switch off the flame.
Nutrition
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Vaishali says
Aloo is a favourite with me, and the combo of aloo poori is totally heavenly!
This also Sabzi sounds delicious , like the use of dahi in it.
Radha says
Aloo is the undisputed choice always and this simple curry with pantry essentials will be loved here whether served with poori or chapathi. I love the platter too! Amazing recipe!