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Aloo Ka Rassawala Sabji

Aloo (potato) is the common vegetable in Indian kitchen. Back in day’s potato used to be the only vegetable available. This one is simple dish. It is a famous dish of Rajasthan. Make for a great combo with rice or roti.


4 Potatoes (boiled, and peeled chopped into 1 inch cubes)

Curd – 1 cup (beaten)

Gram flour (besan) 1 tablespoon

Turmeric powder – 1/4 tsp

Chili powder – 2 tsp

Dhania-jeera powder (coriander-cumin powder) – 1 tsp

Salt to taste

Chopped coriander for garnish

For Tadka:

Oil or deshi ghee 1 tbsp

Cumin seeds 1 teaspoon

Bay leaf 1

Asafetida a pinch

Curry leaves       7-8

Ginger chopped               1/2 inch

Green chilies chopped 2

Red chilli powder 1/4 teaspoon

Garam masala powder 1/2 teaspoon


Whisk yogurt with gram flour, salt and turmeric powder. Add the turmeric powder, chilli powder, coriander- cumin powder & salt & mix well again. There should be no lumps. Add three fourth cup of water and mix well. In a pan heat ghee or oil. Add cumin seeds and when they begin to crackle add bay leaf, asafetida, curry leaves, ginger and green chillies. Fry for a minute. Add red chilli powder, turn the flame to low and add the yogurt mixture and mix well. Keep stirring on medium flame until the mixture comes to a boil.

When the mixture will boil add potatoes and salt. Cook stirring continuously. Cook on medium flame for about 7-8 minutes until consistency of gravy seems right.

Garnish with garam masala powder and coriander leaves. Serve  aloo ka rassawala Sabji with roti, rice or puri.

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