Rase Wale Aloo Recipe (Boiled Potatoes in Tangy Tomato Sauce)
Rase Wale Aloo, a delightful North Indian dish, showcases the comforting flavors of boiled potatoes enveloped in a tangy tomato sauce. This vegetarian delicacy is perfect for lunch or dinner and pairs beautifully with Puri or Pudina Tawa Paratha. Below, you will find an easy-to-follow recipe, complete with ingredients, nutritional information, and detailed instructions to help you create this sumptuous dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6, freshly boiled and roughly chopped |
| Tomatoes | 4, pureed |
| Sunflower Oil | As required |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | As per taste |
| Red Chilli Powder | As per taste |
| Sugar | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Roasted Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 34g |
| Dietary Fiber | 4g |
| Fat | 4g |
| Sodium | 150mg |
| Sugar | 2g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
Servings
| Servings | Amount |
|---|---|
| 4 |
Cuisine
| Type | Description |
|---|---|
| North Indian | Traditional Indian Cuisine |
Course
| Course | Description |
|---|---|
| Lunch | Main Course |
Diet
| Diet Type | Description |
|---|---|
| No Onion No Garlic (Sattvic) | Suitable for vegetarian diets |
Instructions
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Heat the Oil: Begin by heating sunflower oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds (jeera) and asafoetida (hing) to temper, releasing their fragrant aromas.
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Cook the Tomatoes: Pour in the pureed tomatoes and stir well. Cook this mixture until the moisture reduces significantly, transforming into a thick, rich sauce.
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Add the Spices: Incorporate all the spices into the sauce, including salt, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, and sugar. Allow the mixture to cook for an additional 30 seconds, letting the spices meld beautifully with the tomato base.
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Combine Potatoes and Water: Carefully add the chopped boiled potatoes to the pan. Pour in one glass (approximately 250ml) of water and stir to combine. Allow the mixture to simmer, letting it cook down until it achieves a thick consistency.
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Mash for Texture: For that signature texture of Rase Wale Aloo, mash some of the potatoes into the gravy. This will help to thicken the sauce further and infuse the flavors into the potatoes.
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Serve: Your Rase Wale Aloo is now ready to be served! Garnish if desired and enjoy it alongside warm Puri or freshly made Pudina Tawa Paratha for a delightful meal that will surely impress your family and friends.
Final Notes
Rase Wale Aloo is not only a delicious and comforting dish but also a versatile one that can be adapted to suit your taste preferences. Feel free to adjust the level of spices according to your palate. Enjoy this hearty meal that embodies the warmth and richness of North Indian cuisine, making any lunch or dinner a special occasion.
