Aloo rassa | How to make Aloo rassa

By Sreemoyee Bhattacharjee  |  4th May 2018  |  
5 from 1 review Rate It!
  • Aloo rassa, How to make Aloo rassa
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

6

1

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

Aloo rassa

Ingredients to make Aloo rassa

  • Boiled potatoes - 2
  • tomatoes (chopped) - 1
  • ginger (chopped) - 1.5 tsp
  • fennel seeds - 1 tsp
  • turmeric powder - 1/2 tsp
  • cumin powder - 1 tsp
  • coriander powder - 1 tsp
  • red chilly powder - 1 tsp
  • Garam masala powder - 1/4 th tsp
  • amchur powder - 1/8 th tsp
  • asafoetida (Hing) - 2 pinches
  • fenugreek seeds (methi Dana) - 1/4 th tsp
  • Refined oil
  • coriander leaves (handful)
  • salt

How to make Aloo rassa

  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.

Reviews for Aloo rassa (1)

Shelly Sharma6 months ago

Deliciously amazing!
Reply