• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice your Life! logo
  • About
  • Recipe Index
  • Blogging Marathon Details
    • Next BM Announcement
    • BM Participants
  • Also on: Cooking 4 all Seasons
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Index
  • ×
    Home » Vegetarian Side Dishes » Aloo Ka Rasa | Easy Rasawala Aloo Recipe

    Aloo Ka Rasa | Easy Rasawala Aloo Recipe

    Published: Apr 25, 2022 by Srivalli · 2 Comments

    Sharing is caring!

    0 shares
    Jump to Recipe Print Recipe

    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.

    Aloo Ka Rasa

    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

    Jump to:
    • Ingredients
    • Instructions
    • Recipe
    • PIN This for Later!

    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.

    How to make Aloo Subzi

    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.

    How to make Easy Rasawala Aloo

    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.

    Delhi Street Food

    Recipe

    Aloo Ka Rasa
    Print Pin
    5 from 2 votes

    Aloo Ka Rasa | Easy Rasawala Aloo Recipe

    Aloo Ka Rasa or Easy Rasawala Aloo Recipe is a basic potato curry recipe from the state of Utter Pradesh. It is also prepared 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.
    Course Main Dish – Gravies
    Cuisine Uttar Pradesh
    Keyword Easy Aloo Recipe, Easy Gravy Dish
    By Cook Method Pressure Cooker, Stovetop
    By Diet Healthy Recipes, Kid Friendly
    Dish Type Gravy Side Dishes
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 people
    Calories 211kcal
    Author Srivalli

    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

    Calories: 211kcal | Carbohydrates: 27g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 131mg | Potassium: 843mg | Fiber: 5g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 60mg | Calcium: 142mg | Iron: 3mg
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    PIN This for Later!

    « Aloo Chole ki Sabji ~ Easy Side Dish for Poori
    Aloo Dum Odia Style ~ Dahibara Ghuguni Aludum »

    Reader Interactions

    Comments

    1. Vaishali says

      April 28, 2022 at 6:39 am

      5 stars
      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.

      Reply
    2. Radha says

      April 29, 2022 at 9:07 pm

      5 stars
      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!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Search Recipes

    Vegetarian Side Dishes

    Paneer Makhani | Paneer Makhanwala | Butter Paneer

    Curry Patta Aloo | Potato in Curry Leaf Gravy

    Nawabi Dal | Kaali Dal ~ Step by Step

    Chayote with Moong Dal | Chow Chow Pesara pappu | Bengaluru Vankaya Pappu

    Thalis and Spreads

    Udupi Thali | How to plan Udupi Lunch Menu

    Besan Ki Poori aur Sabzi Thali

    Besan Ki Poori aur Sabzi Thali

    Varalakshmi Vratham Festival Thali

    Varalakshmi Vratham Festival Thali

    Gummadikaya Pulusu

    Gummadikaya Pulusu ~ Vegetarian Lunch Thali

    Most Popular Posts

    Chena Tarkari

    Chhena Tarkari | Odia Style Paneer Curry

    Mofo Sakay

    Mofo Anana | Malagasy Mofo Sakay

    Ice Cream Sandesh

    Ice Cream Sandesh | How to make Khoya Kulfi Sandesh

    Sprouted Moong Dal Idli

    Sprouted Moong Dal Idli ~ Low Carb Indian Vegetarian Recipe

    Popular One Pot Meals

    Goli Bhaat

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2022 Spice your Life!