Indian Recipes

Tangy Tomato Boiled Potatoes (Rase Wale Aloo) – Easy North Indian Recipe

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Boiled Potatoes in Tangy Tomato Sauce (Rase Wale Aloo)

Description:
Boiled Potatoes in Tangy Tomato Sauce, also known as Rase Wale Aloo, is a traditional North Indian dish known for its rich, spicy, and tangy flavors. This easy-to-make recipe combines tender boiled potatoes with a flavorful tomato-based gravy, spiced with a blend of Indian spices. This dish is typically served with bundi raita and poori (fried Indian bread), making it a satisfying and hearty meal. Whether you’re cooking for a family lunch or a casual dinner, this dish brings the comfort of traditional Indian flavors to your table.

Cuisine: North Indian
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


Ingredients

Ingredient Quantity
Boiled Potatoes 6 medium-sized, peeled and chopped
Tomatoes (pureed) 4 medium-sized
Oil As required
Cumin seeds 1 tsp
Asafoetida (Hing) 1/4 tsp
Salt To taste
Red chili powder To taste
Sugar 1 tsp
Turmeric powder 1/4 tsp
Cumin powder (roasted) 1 tsp
Garam masala powder 1/4 tsp
Coriander powder 1 tsp

Nutritional Information (Approximate per serving)

Nutrient Amount
Calories 160 kcal
Carbohydrates 35g
Protein 3g
Fat 5g
Fiber 4g
Sodium 220mg
Sugars 5g

(Note: Nutritional values are approximate and may vary based on specific ingredient brands and cooking methods.)


Instructions

  1. Heat the Oil:
    Begin by heating oil in a deep frying pan or kadhai on medium heat. Once the oil is hot, add the cumin seeds (jeera) and asafoetida (hing). Let them splutter for about 15 seconds.

  2. Prepare the Tomato Gravy:
    Add the freshly made tomato puree to the pan. Stir well and let it cook for about 3 to 5 minutes until the oil starts to separate from the tomato paste. This step ensures the tomato flavors are well-cooked and rich.

  3. Add Spices and Sugar:
    Once the tomato mixture has thickened slightly, add all the dry spices: red chili powder, turmeric powder, cumin powder, garam masala powder, and coriander powder. Also, add the sugar. Stir the mixture well and cook it for another 1 minute. The spices will infuse the sauce, giving it a wonderful aroma.

  4. Incorporate the Potatoes:
    Add the boiled and chopped potatoes to the gravy. Gently stir to coat the potatoes with the flavorful tomato sauce. Now, add 1 cup of water (adjust based on how thick you want the gravy) and bring the mixture to a simmer. Let it cook for 5 to 8 minutes, allowing the potatoes to absorb the spices.

  5. Mash the Potatoes Slightly:
    To thicken the gravy and enhance its consistency, mash a few of the potatoes lightly with the back of your spoon. This will help the sauce become slightly thicker and smoother.

  6. Serve:
    Once the potatoes are cooked through and the gravy has reached your desired thickness, remove from heat. Serve the hot Rase Wale Aloo with bundi raita (a yogurt-based side dish with crispy fried chickpea flour balls) and poori (deep-fried flatbread). You can also serve this dish with steamed rice for a more filling meal.


Tips & Variations:

  • Consistency: Adjust the water quantity according to your preferred gravy consistency. For a thicker gravy, reduce the water or mash more potatoes.
  • Flavor: If you like a tangier taste, feel free to add a bit of lemon juice or a small amount of tamarind paste along with the spices.
  • Vegan Option: This recipe is naturally vegan as it does not include dairy or any animal products.
  • Serving Suggestion: You can also pair this dish with chapati (Indian flatbread) or jeera rice for a fulfilling meal.

This classic dish is perfect for those who want a taste of traditional North Indian comfort food. Its balance of spices and tangy tomato sauce will surely delight anyone at your dinner table. Rase Wale Aloo is simple yet incredibly satisfying, making it a must-try recipe for both seasoned cooks and beginners alike!

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