Name: Rasawala aloo - punjabi aloo ki sabzi recipe by sanam ninass at BetterButter
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Ingredients: Boiled potatoes cut into cubes 250 grams; Sunflower oil 1 1/2 teaspoon; Pinch of Asafoetida; green chilli slit lengthwise 1 nos; Ginger grated 1 teaspoon; Medium tomatoes finely chopped 2 nos; Tomato sauce 1 1/2 teaspoon; Cumin powder 1 teaspoon; Coriander powder 1/2 teaspoon; Chilli powder 1/4 teaspoon; Sugar a pinch; salt as needed; Water as needed; Fresh Coriander leaves for garnishing

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.

Ingredients Serving: 2

Boiled potatoes cut into cubes 250 grams
Sunflower oil 1 1/2 teaspoon
Pinch of Asafoetida
green chilli slit lengthwise 1 nos
Ginger grated 1 teaspoon
Medium tomatoes finely chopped 2 nos
Tomato sauce 1 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1/2 teaspoon
Chilli powder 1/4 teaspoon
Sugar a pinch
salt as needed
Water as needed
Fresh Coriander leaves for garnishing

Instructions

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.
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
Garnish with coriander and serve with puris or chapattis and some onion salad.

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