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Photo of Aloo rassa by Sreemoyee Bhattacharjee at BetterButter
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Aloo rassa

May-04-2018
Sreemoyee Bhattacharjee
5 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Aloo rassa RECIPE

This is one of my favourite recipes thar reminds of how delicious an indian breakfast is. A plate ful of fluffed pooris with a aloo gravy. **Country : United kingdom

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 4

  1. Boiled potatoes - 2
  2. Tomatoes (chopped) - 1
  3. Ginger (chopped) - 1.5 tsp
  4. fennel seeds - 1 tsp
  5. Turmeric powder - 1/2 tsp
  6. Cumin powder - 1 tsp
  7. Coriander powder - 1 tsp
  8. Red Chilly powder - 1 tsp
  9. Garam masala powder - 1/4 th tsp
  10. Amchur powder - 1/8 th tsp
  11. Asafoetida (Hing) - 2 pinches
  12. Fenugreek seeds (methi Dana) - 1/4 th tsp
  13. Refined oil
  14. Coriander leaves (handful)
  15. Salt

Instructions

  1. Dry roast the fennel seeds and coarsely ground them to a powder.
  2. Heat some oil in the pan and add the methi Dana. Once they smell, add the chopped ginger.
  3. Saute for few seconds and then add the powdered masalas and salt. Add the hing as well.
  4. Now add the chopped tomatoes. Cook on a low flame for few minutes. Then add the boiled potatoes, crumbled roughly and mix well.
  5. Then add about 1 cup of water and bring upto boil. This curry has a lot of gravy hence the large amount of water.
  6. Check for seasoning and sprinkle generous amount of coriander leaves. Serve hot with puris.

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Shelly Sharma
May-10-2018
Shelly Sharma   May-10-2018

Deliciously amazing!

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