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Rasawala aloo - punjabi aloo ki sabzi

sanam ninass
5 minutes
Prep Time
12 minutes
Cook Time
2 People
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ABOUT Rasawala aloo - punjabi aloo ki sabzi RECIPE

Rasawala aloo or aloo tamatar ki sabzi is a tangy stew like potato curry that is brimming with goodness of ground spices, ginger and hearty potato which is perfect for poories and chapathi.

Recipe Tags

  • Veg
  • Easy
  • Punjabi
  • Sauteeing
  • Side Dishes

Ingredients Serving: 2

  1. Boiled potatoes cut into cubes 250 grams
  2. Sunflower oil 1 1/2 teaspoon
  3. Pinch of Asafoetida
  4. green chilli slit lengthwise 1 nos
  5. Ginger grated 1 teaspoon
  6. Medium tomatoes finely chopped 2 nos
  7. Tomato sauce 1 1/2 teaspoon
  8. Cumin powder 1 teaspoon
  9. Coriander powder 1/2 teaspoon
  10. Chilli powder 1/4 teaspoon
  11. Sugar a pinch
  12. salt as needed
  13. Water as needed
  14. Fresh Coriander leaves for garnishing


  1. In a heavy bottom sauce pan heat the oil on a medium flame. Add the asafoetida and chilli, cooking for a couple of seconds. Now add the grated ginger and stir well making sure it doesn’t stick to the pan. Fry for 2-3 seconds and add the chopped tomatoes.
  2. Fry the tomatoes on a medium heat for 5-6 minutes, they will start to go mushy and soften. At this stage add the tomato sauce and stir well for a further minute. Turn the heat low and add the boiled cubed potatoes, stir well coating the potatoes in the tomato gravy. Add the cumin powder, coriander powder and chilli powder along with the sugar and salt. Stir well and add the water. Bring to a boil and simmer on a low heat with the lid on for 3-4 minutes 
  3. Garnish with coriander and serve with puris or chapattis and some onion salad.

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Milli Garg
Milli Garg   Apr-24-2018

Nice presentation.

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