Rasawala Aloo is one of the easiest and most delicious potato curries you can make. Get the recipe below, try and out and tell me how you liked it!
Are you of the opinion that one cannot have too many potato recipes?
If yes, then this is one recipe you MUST add to your repertoire.
Why must you try this Rasawala Aloo recipe?
- Super easy to make
- Tons of flavour with the bare minimum ingredients
- Not much chopping involved. No peeling and chopping onions and garlic.
- It is vegan and gluten-free so it is one recipe you can make any time for family and friends who are vegan and don’t eat gluten.
- Lastly, the most important reason, it is crazy delicious. You must always make more than you think you will need.
This is a very basic potato curry recipe from the state of UP, but also prepared in Gujarati cuisine. Rasawala meaning ‘with a thin gravy’ and ‘Tari’ also means a thin curry which is why it is called Tariwale Aloo in UP.
As this recipe does not use onions or garlic, it is also commonly served with puris as a part of poojas (worship functions) and fasting days. Do note that asafoetida may not be used by some people in their fasting recipes.
The recipe uses boiled potatoes in two forms – mashed and diced. The mashed potatoes add some thickness to the otherwise thin gravy and the diced potatoes add texture. So do make sure you follow this tip. You will find some more tips on how to make the perfect Rasawala aloo + some variations in the recipe notes.
How to cook potatoes
An instant pot/Mealthy Multipot or a pressure cooker is the quickest and most hassle-free way to cook potatoes. If you don’t have either of these, then the stovetop method also works fine, but it takes around 15-20 minutes depending on the size of the potatoes. Do remember to salt the water in which the potatoes are kept to boil. It is always useful to have a few boiled potatoes in the fridge for making quick sabzis, sandwich fillings, masala for dosa, bhel and more.
How to cook potatoes in the pressure cooker
- To cook potatoes in a pressure cooker, choose evenly medium-sized potatoes.
- Place them in a bowl. Keep the bowl/vessel inside the pressure cooker with an inch or so of water in the cooker (and not in the bowl). Cooking potatoes in a bowl of water makes them soggy.
- Close the cooker lid with the weight on. Allow for 2 whistles on a high flame (i.e. reaching full pressure). Reduce the flame to minimum and cook for 12 more minutes. Turn off the flame.
- Open cooker once cooled and remove the bowl. Peel potatoes once cool enough to handle.
This is the pressure cooker I use.
How to cook potatoes in the Instant Pot / Mealthy Multipot
- In Instant pot or Mealthy Multipot, place evenly medium-sized potatoes in the basket.
- Fill 1 inch of water in the pot. Keep the wire stand inside this pot and the basket on top of the stand.
- Close the lid and use the Pressure Cook setting on high pressure for 8-9 minutes. Release steam once done or allow to release pressure naturally. Remove the potatoes and peel once cool enough to handle.
Don’t miss: The one recipe you must try with baby potatoes
Rasawala Aloo
Ingredients
- 6-8 tomatoes
- 1 piece ginger
- 8 medium potatoes boiled & peeled
- 1 tbsp peanut or mustard oil
- pinch asafoetida (hing)
- 2 green chillies slit
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1.5 tsp salt
- handful of chopped coriander
- 1 tsp julienned or fine diced ginger
Instructions
- Add roughly chopped tomatoes and sliced ginger to a blender and make a fine puree.
- Mash half the boiled potatoes and dice the remaining half into roughly 2cm sized cubes.
- In a large pan, heat the oil. Fry asafoetida, cumin seeds and chillies.
- Add the coriander powder, turmeric, chilli powder and salt. Fry well. Add splash of water and mix well to prevent the spices from burning.
- Add the mashed potatoes and toss well in this spice mix.
- Add tomato-ginger puree and bring to a boil. Reduce flame, add the diced potatoes and simmer for 5-7 mins.
- Garnish with coriander and ginger.
- Serve with rice, rotis or puris.
Notes
- Add 1 teaspoon sugar to the curry while it is simmering, if tomatoes are very sour.
- For added flavour, add 1/4 tsp of fenugreek seeds to the oil along with cumin seeds or 1/2 tsp of fenugreek powder along with the spice powders into the oil.
- I would not recommend using store-bought tomato puree (tetrapaks) for this recipe as the flavour of fresh tomatoes is very important in this curry. The tetrapak tomato puree brands do have a sharply tart taste with the unmistakable smell of preservatives used. However, if you do get canned tomatoes, blend that up and use it by all means.
- One of following ingredients can be added to the curry along with the potatoes and it will go very well - frozen peas / small cubes of paneer / finely chopped methi (saute and then add) / small chunks of cooked soya nuggets /a small portion of cooked chickpeas or black-eyed peas.
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